The Big Man and I love watching "Diners, Drive-ins and Dives" on the Food Network Channel. Always dangerous as we tend to drool and raid the biscuit tin, (not the most intelligent thing to do at 10 o'clock in the evening).
It was on there I learned about cornbread and saw how easy it was to make since it's yeast free. So here's my version of allergy free corn bread.
1 cup Gluten Free Plain Flour (Doves Farm)
1 cup fine cornmeal
2/3 cup caster sugar
3 1/2 tsp baking powder (wheat free)
1 tsp Orgran No Egg whisked with 2 tbsp water
1 cup Oatly Oat Milk (dairy and soya free)
1/3 cup vegetable oil
1/2 tsp Xanthan Gum
- Preheat oven to 200C
- Combine flour, cornmeal, sugar, salt, baking powder and xanthan gum in a bowl
- Stir in the oat milk, vegetable oil and the egg mixture.
- Pour the batter into a small greased loaf tin and a muffin tin*
- Bake for 20 - 25 minutes or until a skewer comes out dry.
The Wee Man gave it a bug thumbs up and has happily gone to school today with a cornbread "roll" in his lunch box. I found the end result to be more of a muffin/ cake texture than a traditional bread texture. It was more crumbly despite the use of the xanthan gum. Maybe it is suppose to be more cakey than bready. But the Wee Man loved it and the recipe is going in my recipe book.
The "rolls" can't really be filled and used as a bread roll as it is so crumbly. So my quest for the perfect allergy free bread roll continues.