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Gluten-free and lactose-free corn bread
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Bruna Freire
@brunafreirecozi- Ingredients
- Recipe
- Cornmeal150 g
- Sweet sprinkle150 g
- Organic Dry Yeast10 g
- Salt1/2 teaspoon
- Xanthan Gum1 teaspoon
- Oat flour35 g
- Eggs3 unit(s)
- Olive oil30 ml
- Cashew Nuts (optional)80 g
- Water at room temperature150 ml
- Start by mixing all the dry ingredients, including the chopped cashews if you want to use them.
- Then add the eggs, water and olive oil and mix well.
- If you have a mixer, with the aid of the beating hook, beat on medium speed for 3 minutes.
- If you don't have it, you can mix it with a wooden spoon for 5 minutes.
- In a bread pan greased with olive oil, add the dough and let it rest for 30 minutes covered with a cloth.
- It will grow a little bit, but it really grows in the oven!
- Preheat for 5 minutes at 200° and bake until the bread is golden brown.
- After that, let it cool down and serve! It is delicious and is a great option for those who have gluten and lactose intolerance.
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