..Faculty of Art, Design & Technology

GCSE Food Technology Gluten-free Corn Bread recipe (serves 4) Ingredients: Corn flour 100g Water 150 ml Eggs 80g Soya flour 10g Vegetable oil 10g Sugar 3g Baking powder 3g Method: Preheat the oven to gas mark 6, 250°C. Sift the corn flour into a medium-sized bowl. Add the baking powder, sugar and soya flour to the corn flour and mix together. Now, beat the egg(s) in a small mixing bowl with a fork or whisk until light and fluffy. Make a well in the corn flour mixture, add the beaten egg mixture, and add the water while stirring at the same time. Mix the mixture thoroughly until it's a thick, creamy batter. Finally, put in a 12-inch baking tray in the oven for 35 minutes. Corn bread should be golden in colour with a sponge-like texture. Serving suggestion: Chicken sauce filling with salad (carrots, peppers, lettuce and spring onions). By Shabnam Awan 11TT   E-Mail : Food & Design (Jackie Applebee) webmaster@beauchamp.org.uk Author : J. Applebee This page : W. Burns © Copyright The Oadby Beauchamp College 1996-2000.