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Gluten-Free Parsley Cornbread with Cucumber Dip
Fragrant gluten-free loaf from cornmeal, rice flour and fresh parsley, served with a tangy garlicky cucumber sour-cream dip. Naturally wheat-free and tender.
40 min prep / 85 min total
306 kcal
4.7g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 250 gcorn flour
- 150 grice flour
- 100 gcorn starch
- 11 gbaking powder
- 70 gparsley
- 350 mlwater
- 1egg
- salt
- 50 mlolive oil
- lemon juice
a splash
- 2 tbspsour cream
for dip
- 1cucumber
for dip
- 1garlic clove
for dip
Instructions
Whisk 250g corn flour, 150g rice flour, 100g corn starch and 11g baking powder in a large bowl.
Blend 70g parsley with 350ml water, 1 egg and salt until bright green.
Make a well in the dry ingredients, add the parsley liquid, 50ml olive oil and a splash of lemon juice.
Knead into a smooth dough with a mixer or by hand and rest .
Grease a loaf pan with oil, transfer the dough and bake at 200°C for 40-.
For the dip, combine 2-3 tablespoons sour cream, 1 grated cucumber, 1 minced garlic clove and a pinch of salt. Serve with the cooled bread.
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