Gluten-free cornmeal cake: irresistible recipe for everyday life

Gluten is a protein found in cereals, such as rye, malt, barley and wheat. Since the latter is a constant ingredient of Brazilian cuisine, it is very common to find gluten in various recipes and preparations, including pasta and even biscuits.

The problem is that not everyone can freely consume this vegetable protein: those who are allergic and intolerant to gluten, as well as those suffering from celiac disease, can experience symptoms such as diarrhea and bloating, because they cannot digest the element well.

Thinking of expanding the menu without these plant proteins and bringing a tasty sweet option into everyday life, Cooking Guide has put together this delicious gluten-free cornmeal cake recipe for you. It’s impossible to resist!

Gluten free cornmeal cake recipe

Time: 1 hour

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 cup (tea) whole soy extract
• 1 cup cornmeal (tea)
• 1 cup cornstarch or rice flour
• 1 cup (tea) sugar
• 200 g of melted butter
• 2 eggs
• 1 teaspoon ground cinnamon or lemon zest
• 1 tablespoon of yeast
• Salt to taste
• 2 cups milk (tea)
• Margarine and cornstarch for greasing

Preparation method:

1. Mix the first four dry ingredients.
2. Add the melted butter and mix.
3. Add the beaten whole eggs and mix.
4. Add cinnamon, baking powder and salt.
5. Pour the milk into the mixture and mix until smooth.
6. Place on a greased baking tray sprinkled with cornstarch and bake in a preheated medium oven for 30 minutes. Remove from the oven, let cool and unmold.
7. Serve, if desired, accompanied by jelly.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.