Gluten-free cornbread

Ingredients:

• 1/4 cup shortening, plus extra for greasing the pan
• 140g all-purpose gluten-free flour mix, recipe below
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 teaspoon psyllium
• 3/4 tsp salt
• 2 large eggs
• 1 cup of milk
• 1 cup yellow cornmeal

All-purpose gluten-free flour mix

• 400 g of millet flour
• 300 g sweet (glutinous) rice flour
• 300 g potato starch

Preparation:

1. Preparation:

   
   Preheat oven to 220°C and grease a 22x22x5 cm baking tray with fat.

2. Mix dry ingredients:

   
   Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk, and salt and mix.

3. Stir in the fat:

   
   Stir the shortening into the flour mixture, cutting it in with a pastry cutter. The end result should be a sand-like mixture with chunks of fat.

4. Add liquid ingredients:

   
   In a small bowl, combine the eggs and milk. Make a well in the center of the flour mixture and pour in the liquid. Stir with a silicone spatula.

5. Knead the dough:

   
   Stir in the cornflour, whisking quickly until the batter is smooth. Do not overmix.

6. Bake cornbread:

   
   Pour the batter into the prepared pan. Bake until the edges of the cornbread are slightly wrinkled near the sides of the pan and a toothpick inserted into the bread comes out clean, 20-25 minutes.

7. All-Purpose Gluten-Free Flour Mix:

   
   Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.