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Gluten-Free Sage Cornbread

Fresh sage accents the flavor in this gluten-free cornbread.

Fresh sage accents the flavor in this gluten-free cornbread.

  • Total Time45 Minutes
  • Yield
  • DifficultyIntermediate
Gluten-Free Sage Cornbread

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Submitted by

Vitamix

Ingredients

  • 1 cup 120 g cornmeal
  • ¾ cup 80 g brown rice flour
  • ¼ cup 40 g potato starch
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, optional
  • 3 sage leaves
  • 1 large egg
  • 1 cup 240 ml low fat buttermilk
  • ¼ cup 60 ml honey
  • 1 cup 120 g cornmeal
  • ¾ cup 80 g brown rice flour
  • ¼ cup 40 g potato starch
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, optional
  • 3 sage leaves
  • 1 large egg
  • 1 cup 240 ml low fat buttermilk
  • ¼ cup 60 ml honey

Directions

    1. Heat the oven to 400°F (200°C). Coat a 9-inch x 5-inch (23 cm x 13 cm) loaf pan with cooking spray.
    2. In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, optional, and sage leaves. Set aside.
    3. Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
    4. Start the blender on its lowest speed, and slowly increase to its highest speed.
    5. Blend for 20 seconds.
    6. Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
    7. Spread batter into prepared pan and bake 20 to 30 minutes, or until crisp and brown on top and sides. Cool 15 minutes before slicing.
    1. Heat the oven to 400°F (200°C). Coat a 9-inch x 5-inch (23 cm x 13 cm) loaf pan with cooking spray.
    2. In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, optional, and sage leaves. Set aside.
    3. Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
    4. Start the blender on its lowest speed, and slowly increase to its highest speed.
    5. Blend for 20 seconds.
    6. Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
    7. Spread batter into prepared pan and bake 20 to 30 minutes, or until crisp and brown on top and sides. Cool 15 minutes before slicing.
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Nutrition

12 ( )
Calories 110
Total Fat 1g
Total Carbohydrate 23g
Dietary Fiber 1g
Sugars 6g
Protein 3g
Sodium 280g
Saturated Fat 0g

Chef's Note

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