As you may have seen on Facebook or Instagram I received a fabulous gift in the mail this week! Someone sent me a copy of the latest Gluten-Free Girl cookbook (check out her blog here: Gluten-Free Girl) and so far the cookbook is genius!!! Since it was SUPER HOT outside today, naturally, I decided to bake! Oh...and to make black bean chili! I wanted some delicious cornbread to go with my chili but I didn't have any of the good all-purpose gluten free flour mix that I like. Luckily for me, Gluten-Free Girl Every Day has a recipe for an all-purpose flour mix! I had to get crafty because the recipe calls for potato starch and I'm allergic to potatoes...so I used arrowroot instead and ended up with super delicious, fluffy and delicate cornbread. I doused mine with butter and honey and watched an episode of Psych to wrap up my Saturday! Here are the recipes for both the flour mix and the cornbread!
Gluten Free All-Purpose Flour Mix
300g sweet rice flour
400g millet flour
300g arrowroot starch (or potato starch)
Pour all of them into a large bowl and whisk until well mixed. Store in an airtight container.
Sweet White Corn Cornbread
1 1/2 c. GF all-purpose flour
2/3 c. sugar
1/2 c. white cornmeal
1 tbsp baking powder
1/2 tsp. salt
1 1/4 c. milk
2 eggs, lightly beaten
1/3 c. vegetable oil
3 tbsp butter, melted and cooled
- Preheat oven to 350F. Grease an 8x8 square pan with either butter or cooking spray. Set aside.
- In a large bowl, mix all dry ingredients. Whisk to mix.
- In a 2 cup measuring cup mix milk, eggs and oil. Pour into the flour mixture and whisk. Add melted butter and whisk until all lumps are gone. Pour into prepared pan.
- Bake for 35 minutes or until lightly browned on top and toothpick comes out clean. Top with butter & honey!