A version of the standard recipe to eliminate yeast and eggs. 1. Put flour in bowl - add 1 teaspoon baking soda. 2. Warm up 1 1/2 cups of milk (any kind) then add ¼ cup light (olive) oil 3. Prepare the egg replacer (4.5 tsps egg replacer; 6 tbsps water) – add to milk 4. Stir milk mix then add to flour. 5. Beat batter for 2 min, add 4 tbsps lemon juice then beat for another 2 min. 6. Scoop batter into pans and put in over for 60+ minutes at 375 degrees. Cover pans with foil after 30 min.
Stone ground, whole grain cornmeal and sorghum impart an unmatched flavor and texture from another era to this Gluten Free Cornbread Mix. After easy preparation, you will bake perfectly moist and light cornbread.