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Vickys Cornbread, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free

  • 130 grams cornmeal (1 cup)
  • 79 grams rice flour (1/2 cup)
  • 65 grams cornstarch / cornflour (1/2 cup)
  • 1 tbsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 50 grams sugar (optional but I think it makes a smoother cornbread)
  • 240 ml light coconut milk or milk of choice
  • 80 ml vegetable oil
  • 2 tbsp ground chia or flax seeds mixed with 6 tablespoons hot water (or 2 eggs)

How to Make Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys Cornbread, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Let your chia seed/water mixture stand to become gelatinous while you put the oven on
  • Step 2
  • Preheat the oven to gas 6 / 200C / 400°F and grease an 8" square baking dish or cake tin. Place the tin in the oven as it heats while you mix the batter
  • Step 3
  • Meanwhile whisk the dry ingredients together in a mixing bowl then stir in the milk, oil and chia mixture (or 2 eggs) until the batter is completely smooth. Let stand for 10 minutes
  • Step 4
  • Remove the hot tin from the oven and pour the batter into it
  • Step 5
  • Put the tin back in the oven and bake for 20 - 25 minutes or until golden brown on top
  • Step 6
  • Cut into squares and serve hot from the oven either on its own or with a drizzle of honey or maple syrup
  • Step 7
  • Great in my cornbread stuffing recipe!
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