【步骤图】3 INGREDIENT GLUTEN FREE CORNBREAD食谱大全和做法

用料  

3 INGREDIENT GLUTEN FREE CORNBREAD的做法  

1. 2 cups / 350g frozen Sweetcorn
   1/2 cup / 75g ground Flaxseed
   1 cup / 90g Chickpea flour
   1/2 cup / 120ml water
   2 tbsp Sweetcorn to top

2. Leave the sweetcorn to defrost overnight or somewhere warm for an hour.
   Preheat oven to 190c / 375f.
   Blend the sweetcorn with the water for a minute until all combined.
   Sift the chickpea flour
   Stir in the chickpea flour and flaxseeds until all mixed.
   Pour the gluten-free cornbread batter into a lined 1/2 loaf tin.
   Top with 2 tbsp of frozen sweetcorn and push the corn on top into the dough batter.
   Bake for 50 minutes, remove when the top is all golden.
   Leave to stand for 15 minutes. Then can be sliced, enjoyed or toasted.
   Eat within 3 days and store somewhere cool and dark.