Gluten-Free Sage Cornbread
Fresh sage accents the flavor in this gluten-free cornbread.
Ingredients
- 1 cup (120 g) cornmeal
- ¾ cup (80 g) brown rice flour
- ¼ cup (40 g) potato starch
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon (1 tbsp) fresh sage, chopped
- 1 large egg
- 1 cup (240 ml) low fat buttermilk
- ¼ cup (60 m) honey
Directions
- 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.
- In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, baking soda, salt, and fresh sage. Set aside.
- Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10.
- Blend for 20 seconds.
- Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
- 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.
Nutrition Information
| Serving Size | 1 slice |
| Amount Per Servings | |
| Calories | 110 |
| Total Fat | 1 |
| Saturated Fat | 0 |
| Cholesterol | 15 |
| Sodium | 280 |
| Total Carbohydrate | 23 |
| Dietary Fiber | 1 |
| Sugars | 6 |
| Protein | 3 |
