I love this simple gluten free recipe. This bread includes apple puree which is a great moist sweetener and eliminates the need for excess fat or sugars. You can make up a batch of apple puree by stewing peeled, dessert apples in a little water or apple juice. You can then freeze this in batches for using in cakes and breads. If you can tolerate dairy you could also add a little parmesan cheese to the batter but I often stir in some nutritional yeast flakes which not only provides B vitamins but loads of flavour too. You can either bake this in a square tin or an oven proof frying pan.
Difficulty – Easy
Time – 10 minutes preparation, 35-40 minutes cooking
Serves – 8
What’s good about it?
Cornmeal is a great addition to gluten free breads, high in fibre and a good source of B vitamins, iron and zinc.
- Preheat the oven to 200ºC, gas mark 6. Grease and line a square 20cm shallow tin.
- Sift together the flours, baking powder and stir in the salt. In a separate bowl, beat together the eggs, oil, milk or kefir and apple puree. Add the cheese and nutritional yeast flakes if using. Pour into the flour mixture to create a soft batter.
- Pour the batter into the prepared tin and bake in the oven for 35-40 minutes, until risen and golden. Leave to cool in the tin for a few minutes then cut into bars. Transfer to a wire rack to cool completely.
You can flavour the cornbread with spices and chilli or increase extra fibre by adding flaxseed or chia. This bread can be frozen for up to 3 months and is delicious used in traditional cornbread stuffing recipes.
150g corn meal (maize meal or fine polenta)
150g rice flour or gluten free flour mix (e.g. Doves)
1tbsp gluten free baking powder
1tsp sea salt
2tbsp olive oil
200ml almond milk or coconut milk or kefir
100g apple puree
2tbsp nutritional yeast flakes, optional
30g parmesan cheese grated, optional