Gluten free mini cornbreads

    40 min

    Fluffy and light, just without the gluten. This cornbread is made with polenta, rice flour, tapioca flour and buckwheat flour.

    3 people made this

    Serves: 4 

    • 140g dry polenta, or more as needed
    • 35g tapioca flour
    • 30g rice flour
    • 20g buckwheat flour
    • 1 tablespoon gluten free baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 45g butter, softened
    • 180ml milk
    • 2 eggs, beaten
    • 2 tablespoons honey
    • 1 teaspoon vinegar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour 4 ramekins.
    2. Sift polenta, tapioca flour, rice flour, buckwheat flour, baking powder, bicarbonate of soda and salt into a large bowl. Add butter to dry mixture and stir until well combined. Mix milk, eggs, honey and vinegar into dry mixture just until combined, adding more polenta if mixture is too runny. Pour cornbread mixture into the prepared ramekins.
    3. Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the ramekins for 3 minutes before transferring to a wire cooling rack.

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