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.
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