Cornbread (Dairy free, gluten free)

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Cornbread (Dairy free, gluten free)

 

2 c. Water

2 Tbs. Flax Seeds

1 1/2 c. Rice Flour

1 1/2 c. Cornmeal (fine)

2 Tbs. Arrowroot Powder

3 tsp. Baking Powder (non-aluminum type)

1 tsp. Salt 4 Tbs. Oil

1 c. Rice Milk (or soy milk)

 

 

Boil the water and flax seed together for 15 minutes. While the flax

seed is boiling, combine the dry ingredients together in a bowl and

mix well. Then combine the wet ingredients in another bowl and stir

well with a fork. Once flax seed is done boiling, combine all the

ingredients together and stir with a wire whip.

 

Pour into muffin tins or shallow baking dish(s). If putting in

shallow baking dishes, it's best to have the batter about 1-inch

deep. If the batter is too deep, it doesn't bake as thoroughly. Bake

at 400 degrees F for about 20 minutes. NOTE: If you don't want flax

seeds in the cornbread, you can strain them out and then add the

liquid to the dry ingredients.