Dairy & Gluten Free Cornbread

This is the best recipe for cornbread I have come across. It's from a book I found in my local library called "Gluten free cooking" from Sue Shepherd.

This bread is delicious just out of the oven. It keeps well for about three days and then it becomes a crumbly mess. Don't throw it out, keep it in the freezer for breadcrumbs.

Ingredients:

• 115g fine rice flour
• 45g tapioca flour (cornflour works well too)
• 1 tsp xantham gum (optional, I never use it and it turns out just fine)
• 3 ½ tsp baking powder
• 1 tsp salt
• 1 cup polenta
• 2 tblsps caster sugar
• 1 cup rice milk
• 3 tblsps light olive oil
• 1 egg, lightly beaten

Method:

Preheat the oven to 220°C. Brush an 11cmx22cm loaf tin with olive oil. Lightly dust with gluten free flour. Sift the flours, xantham gum, baking powder and salt into a large bowl. Add the polenta, castor sugar, milk, olive oil and egg, and mix well. Pour the mixture into the tin and bake for 25-30 minutes or until a skewer comes out clean when inserted into the centre of the loaf. Leave to cool in the tin for 5 minutes, the transfer to a wire rack to cool. Serve at room temperature or place under a grill and toast both sides.

meandmyibs2.blogspot.com