Gluten & Dairy Free Sweet Cornbread

INGREDIENTS:

2 cups buttermilk (2 cups DF milk alternative plus 2 tablespoon lemon juice)

1 teaspoon baking soda

1 cup melted DF butter (we use Earth Balance soy free buttery stick)

1 1/3 cups sugar

2 cups cornmeal

2 cups Rosie’s Gluten Free Flour Blend

1 teaspoon xanthan gum

1 teaspoon salt (only add if your DF butter does not contain salt)

ROSIE’S FLOUR BLEND (YIELDS 9 1/3 CUPS)

680 GRAMS WHITE RICE FLOUR

212 GRAMS BROWN RICE FLOUR

198 GRAMS POTATO STARCH

85 GRAMS TAPIOCA STARCH

INSTRUCTIONS:

1. Grease a 13×9-inch baking pan and set aside.
2. In a 2-cup glass measuring cup, prepare buttermilk then add baking soda and mix together and let sit 10 minutes.
3. In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula to incorporate butter.  Add eggs. Add buttermilk to the butter/sugar/egg mixture and incorporate just until combined.
4. In a separate bowl, whisk together cornmeal, Rosie’s GF flour blend, and xanthan gum and salt if needed. Add to wet ingredients and stir.  Pour into greased 13 x 9-inch pan.
5. Bake at 375 degrees for 30-35 minutes or until a toothpick inserted in center comes out with crumbs only and top of cornbread doesn’t sink in if pressed with fingertip. Let cool at least 5 minutes or longer before eating.