Gluten free corn bread

No flour or yeast on hand? No problem. Try this gluten free corn bread recipe using popcorn flour (popped porcorn ground into flour) and instant polenta. Recipe makes 1 loaf. Tips: A small food processor seems to give a finer grind for the popped corn rather than a large one which tends to push the light corn around rather than grind it as finely. If you only have a big processor, fill the processor bowl to reduce the space the corn has to fly around. If you don’t have popped popcorn on hand, pop 150g of Pop n Good popping corn according to packet directions and then when cool process in a food processor.    

1 pack Pop ‘n’ Good Light & Buttery Popcorn (150g)
1 cup instant polenta
1 tablespoon baking powder
2 teaspoons DYC Apple Cider Vinegar
1 ½ cups milk
50g butter
2 eggs

Make the popcorn flour by processing the popcorn in a small food processor until finely ground and floury. Makes about 2C popcorn flour
Mix the polenta, popcorn flour and baking powder together in a bowl.
Add the vinegar to the milk.
Melt the butter.
Lightly beat the eggs.
Make a well in the centre of the dry ingredients and pour in the milk, butter and eggs. Mix to combine.
Scrape the mixture into a baking paper bottom-lined 22cm loaf tin.
Bake at 180 degrees C for 40 – 45 minutes or until golden and cooked.
Cover with a clean tea towel and leave to cool in the tin for 10 minutes before turning onto a cooling rack.
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