Monday, October 18, 2010

Gluten Free Coconut Flour Cornbread

Preheat oven to 325 degrees

Mix together cornmeal and milk. Set aside.
1 cup cornmeal
1/2 cup milk or coconut milk

In a separate bowl, blend together the following:
1/3 cup sorghum flour
1/3 cup brown rice flour
2/3 cup coconut flour
2 1/2 tsp baking powder
1/2 tsp sea salt

Whisk together:
1/2 cup melted coconut oil
1 tsp vanilla
2 T. Sucanat
4 T. Agave
1 egg
1 1/4 cup milk or coconut milk

Combine all ingredients together and mix well. Pour into an 8x8, coconut oil greased pan and bake for 35-40 minutes.

4 comments:

The Social Web Analyst said...

Ah see, growing up in the south, I've only learned one type of cornbread. But this is great. Thank you for sharing this :)

Beth said...

I just realized all the great benefits of coconut in relation to cooking, this is another great example! Thanks for the recipe, I'll have to try it out soon.

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