Thursday, Aug 20, 2020, 4:01 pm

By:Tony Williams

#4 Gluten Free Skill Cornbread With Green Chiles And Cinnamon

Dry ingredients: 1 cup stone ground gluten-free cornmeal 3/4 cup sorghum flour 1/2 cup tapioca starch or potato starch (not potato flour!) 1 teaspoon xanthan gum 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon fine sea salt 1 teaspoon chili powder or cinnamon- or my fave: both 1/2 cup organic light brown sugar Wet Ingredients: 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water* 1/2 cup plus two tablespoons light olive oil, or grapeseed oil 1 cup very warm water or rice milk 1/2 teaspoon lemon juice 2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick Add: 1/2 cup chopped roasted green chiles- mild or spicy, as you prefer A sprinkle of chili powder and cinnamon, for topping Directions: Preheat your oven to 375 degree F. Lightly oil a 10-inch iron skillet. Combine the dry ingredients (cornmeal through brown sugar) in a bowl and whisk. In a large mixing bowl, combine the Egg Replacer with the olive oil and beat for one minute. Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute. Add in the chopped roasted green chiles. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.) Heat the prepared skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle a little chili powder and/or cinnamon over the top of the batter. Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center, and slightly golden around the edges. A wooden pick inserted into the center should emerge dry. Place the skillet on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart. Serve warm. Photo and Recipe Courtesy of glutenfreegoddess.blogspot.com