Gluten free cornbread
Cornbread
Ingredients
A cup of fine cornmeal Andean Traditions
Half a cup of coconut / almond flour (whichever you prefer)
A cup of water
A tablespoon of baking powder
Four tablespoons of oil
Salt to taste
JP products in this recipe
Preparation
In a bowl mix the dry ingredients and the Tradiciones Andinas fine corn flour, stir very well.
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Add the oil and water and stir very well.
Once it is well integrated, on a completely clean flat surface, put the dough and knead until it is homogeneous.
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Add to a bowl, cover with a clean kitchen cloth, and leave in a warm place for 30 minutes.
Preheat the oven to 356 degrees Fahrenheit.
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After 30 minutes the dough had to double in size, in a non-stick refractory put a little oil spread around all the edges.
Put the dough in the desired shape, it can be elongated or round and add the dough to the ovenproof dish.
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Bake for 20 minutes at 356 degrees Fahrenheit.
Once ready, remove from the oven and let it cool slightly.
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