Gluten-Free Sage Cornbread
Fresh sage accents the flavor in this gluten-free cornbread.
Ingredients
- 120 g (1 cup) cornmeal
- 80 g (¾ cup) brown rice flour
- 40 g (¼ cup) potato starch
- (2 ½ teaspoons) baking powder
- (½ teaspoon) baking soda
- (½ teaspoon) salt, optional
- (3 ) sage leaves
- (1 large) egg
- 240 ml (1 cup) low fat buttermilk
- 60 ml (¼ cup) honey
Directions
- Heat the oven to 400°F (200°C). Coat a 9-inch x 5-inch (23 cm x 13 cm) loaf pan with cooking spray.
- In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, optional, and sage leaves. Set aside.
- Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, and slowly increase to its highest speed.
- Blend for 20 seconds.
- Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
- Spread batter into prepared pan and bake 20 to 30 minutes, or until crisp and brown on top and sides. Cool 15 minutes before slicing.
Ingredients
- 120 g (1 cup) cornmeal
- 80 g (¾ cup) brown rice flour
- 40 g (¼ cup) potato starch
- (2½ teaspoon) baking powder
- (½ teaspoon) baking soda
- (½ teaspoon) salt, optional
- (3 ) sage leaves
- (1 large) egg
- 240 ml (1 cup) low fat buttermilk
- 60 ml (¼ cup) honey
Directions
- Heat the oven to 400°F (200°C). Coat a 9-inch x 5-inch (23 cm x 13 cm) loaf pan with cooking spray.
- In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, optional, and sage leaves. Set aside.
- Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, and slowly increase to its highest speed.
- Blend for 20 seconds.
- Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
- Spread batter into prepared pan and bake 20 to 30 minutes, or until crisp and brown on top and sides. Cool 15 minutes before slicing.
