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Gluten free Cornbread Recipe

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This recipe for Gluten free Cornbread, by , is from Gabbard Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Nelson

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs or sub eggs, lightly beaten at room temp.
1 cup Almond milk, at room temp.
⅓ cup Canola Oil

cup tapioca flour
cup potato starch
cup sorghum flour
1 cup GF Cornmeal
⅓ cup sugar (optional)
2 teas baking powder
1 teas Xanthan gum
1 teas sea salt

Directions:
Directions:
Preheat oven to 350. Generously grease 8 inch round or square pan. Or, use 10 inch iron skillet. Set aside.
In large bowl, beat liquid ingredients on low speed.
In separate bowl whisk together all dry ingredients until blended. Keeping mixer on low, gradually beat in dry ingredients .
Spread evenly in pan. Bake 25-30 min. Until top is firm and edges lightly brown.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Rejoice in the Lord always. Again I say rejoice! Philippians 4:4 NKJV

 

 

 

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