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Gluten-Free Cornbread

Gluten-Free Cornbread

Easy

For persons

Ingredients (for a square dish approximately 20 cm on each side):

  • 200g of whole milk or plant-based milk
  • 10 g of cider vinegar
  • 130g of semi-salted butter or margarine
  • 30g of cane sugar
  • 50g of apple juice
  • 3 g of fine salt
  • 100g of rice flour
  • 125g of corn flour
  • 10g of whole Yumgo powder
  • 10g of gluten-free baking powder

To serve:

  • Salted butter
  • Honey or maple syrup

10g
from Yumgo Whole Powder 1kg
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Yumgo Whole Powder 1kg

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Preparation

Discover Marion Flipo's gluten-free cornbread recipe, a soft and easy-to-make corn bread thanks to Yumgo. Ideal as a delicious side dish or a quick snack, this gluten-free cornbread offers a light texture and authentic flavor. Perfect for those looking for a simple, tasty, and foolproof gluten-free alternative.

Preparation :

Mix the dry ingredients.

Melt the butter.

Mix the milk and vinegar to create homemade "buttermilk".

In the dry ingredients: add the apple juice, melted butter, homemade buttermilk.

Pour into the mold previously lined with parchment paper.

Bake at 190°C for 30 minutes. The crust should be nice and crispy.

Serve in warm squares, with a piece of butter that will melt on contact with the cornbread, and a drizzle of honey.

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