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Corn Bread (Gluten-Free)

This recipe comes to us from Janet Wolkenstein

1 ¼ cups yellow corn meal
½ cup white rice flour
¼ cup tapioca flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten

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Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a gluten-free non-dairy milk substitute if
needed.

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2 Responses:

 
Julie
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
17 Mar 2008 11:14:20 AM PDT
The taste of these muffins was good, but they turned out very dry. I'm going to try them again, baking at a lower temperature. They seemed over-baked.

 
Candi
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
22 Dec 2013 11:40:29 AM PDT
Good recipe...(I made the cornbread, no muffins), but I wish that it were a bit more moist. Very crumbly. Does anyone have any suggestions as to how to make it more moist?




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