Colombe Jacobsen and Erin McKenna bake a savory-sweet gluten-free cornbread.
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Female: Both of these beautiful cornbreads are homemade and delicious but you’re sensitive to wheat, this is definitely the one for you. Erin McKenna is a gluten free baking wizard who’s figured out the secret formula and she’s here to share. Erin: Absolutely and I think it’s going to be something that people who can't eat gluten are really going to like. Let’s start with apple cider vinegar that I’m going to put into the rice milk. Female: So what does that do for the whole flavor of the cornbread that you’re making? Erin: What it’s going to do is going to add a lot of moisture and it’s going to add a really tangy bite. Grab the garbanzo fava bean flour mix and dump that in. That’s a really nice mix of gluten free flour, it’s going to make it really nice and light. Next, corn flour. It’s naturally gluten free and then cornmeal. I really like texture in my cornbread so we don’t skimp on that. Then we add baking powder. Female: That helps it rise. Erin: Then baking soda. Xanthan gum. Female: Now this binds it? Erin: This is going to be the binder right and we’re going to grab the kosher salt. That’s looking perfect so we’re going to go on to the wet ingredients. Let’s start with the applesauce. Any store bought unsweetened applesauce will work great. A little bit of agave nectar. I really like a cornbread that’s slightly sweet, coconut oil to give it a nice buttery taste. I like to add a little bit of vanilla to round out the flavor. This is the cool part, we’re going to add the rice milk and apple cider vinegar mixture. It’s going to activate the baking powder and baking soda and it’s going to start to pump the dough up a little bit. Female: You can actually see it. Erin: It’s bubbling. Female: It’s like a secret potion. Erin: So next we’re going to oil our pan. I like to use the same oil that I use in the recipe and in this case, it’s coconut oil. So we get the edges done, you want to try that? Female: Sure, now coconut oil, it solidifies at room temperature. Erin: In the winter, I have to heat it because our bakery gets kind of cold, put it on the stovetop for maybe 60 second and it melts it. Female: So I make sure I get them to the cracks there. Erin: Good job. Go ahead and took the bowl along and get it all in there. One thing I like to do is sprinkle the top with kosher salt. Let me show you how I like to do just a little bit. It’s going to add a really nice crust on the top. So we’ve got the oven ready at 325. Let’s put it in there for about 20 minutes and we’re going to rotate it and continue baking for another 15 minutes or so. Female: So this has been cooling for about 20 minutes so we’re ready to try it. Erin: So I’ll do the honors and cut it. You see what I was talking about. Female: It’s nice and savory. Erin: And sweet at the same time. Female: I love it, thanks for this delicious recipe. Erin: My pleasure, I hope people try it. Female: You heard her. Give it a try. Take care everybody, come back soon.
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