Gluten-Free Sage Cornbread

Fresh sage accents the flavor in this gluten-free cornbread.

Gluten-Free Sage 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

  1. 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.
  2. In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, optional, and sage leaves. Set aside.
  3. Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
  4. Start the blender on its lowest speed, and slowly increase to its highest speed.
  5. Blend for 20 seconds.
  6. Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
  7. 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

  1. 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.
  2. In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, optional, and sage leaves. Set aside.
  3. Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
  4. Start the blender on its lowest speed, and slowly increase to its highest speed.
  5. Blend for 20 seconds.
  6. Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
  7. 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.