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Gluten-Free Sun-Dried Tomato Cornbread

By Donna Washburn & Heather Butt

Gluten-Free Sun-Dried Tomato Cornbread

Sun-Dried Tomato Cornbread

page 46, The Gluten-Free Baking Book

 Serve this moist savory cornbread, flavored with salty bursts of sun-dried tomatoes, with salad for lunch.


Makes 15 slices, Serving size: 1 slice

 

Tips

Use dry, not oil-packed, sun-dried tomatoes in this recipe.

To ensure success, see page 34 for tips on baking no-knead breads.

 

·       9- by 5-inch (23 by 12.5 cm) loaf pan, lightly greased

114 cups       cornmeal                                         300 mL

1 cup            amaranth flour                                  250 mL

14 cup           tapioca starch                                   60 mL

3 tbsp          granulated sugar                                45 mL

1 tbsp           xanthan gum                                      15 mL

1 tbsp           bread machine or instant yeast           15 mL

1 tsp             salt                                                     5 mL

2                   large eggs                                                2

1                   large egg white                                          1

1 cup            water                                               250 mL

14 cup           vegetable oil                                      60 mL

1 tsp             cider vinegar                                        5 mL

34 cup           snipped sun-dried tomatoes             175 mL

1.   In a large bowl or plastic bag, combine cornmeal, amaranth flour, tapioca starch, sugar, xanthan gum, yeast and salt. Mix well and set aside.

2.   In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg white, water, oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 1 minute or until smooth. Stir in sun-dried tomatoes.

3.   Spoon dough into prepared pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes or until dough has risen almost to the top of the pan. Meanwhile, preheat oven to 350°F (180°C).

4.   Bake for 20 minutes. Check to see if loaf is getting too dark and tent with foil if necessary. Bake for 25 to 30 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.