Corn cake without wheat and milk: moist and fluffy

Canned corn cake without wheat and milk: made in the blender, with a moist and soft consistency

Wheat-free canned corn cake, moist, soft and easy to make, gluten-free and perfect. Practical and tasty recipe

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free, Vegetarian

Preparation: 01:10 + cooling time

Interval: 00:45

TOOLS

1 bowl(s), 1 strainer(s), 1 spatula(s), 1 pan with a hole in the center, 1 can opener

EQUIPMENT

blender + conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Wheat-free canned corn cake

– 1/2 can canned corn, drained
^B

– 2 units of eggs

– 1/2 can corn flour, sifted

– 1 and 1/2 tablespoons of sifted potato starch (or corn starch)

– 1/2 can(s) demerara sugar, preferably organic (or sugar)

– 1/2 can(s) of coconut milk

– 1/2 can(s) of oil + a little for greasing

– salt to taste (pinch)

– 1/2 tablespoon(s) of chemical yeast ^B

– dried fennel to taste (optional) ^B

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. For 1 entire recipe, consider 4 portions and use a 26 cm diameter pan. For ½ recipe, 2 portions, use a baking pan 20 to 22 cm in diameter. The height of the shapes must be at least 7 cm.
3. Preheat the oven to 180°C. Grease the pan with corn oil and sprinkle with cornmeal.
4. Drain the corn and save the jar for measuring the cake.

PREPARATION:

Wheat-free canned corn cake – dough preparation:

1. Place the drained corn and liquid ingredients (eggs, coconut milk, corn oil), organic or demerara sugar and a pinch of salt in the blender and blend well.
2. Pour the mixture into a bowl.
3. Sift the corn flour and potato starch or cornstarch and yeast into the bowl, add the fennel (optional) and mix gently.

Corn cake in a tin without wheat – cooking:

1. Transfer the dough to the greased and floured pan. It should fill half the height of the pan (medium height cake).
2. Bake in the preheated oven for 45 minutes (medium time) or until a toothpick comes out clean when placed in the center of the cake.
3. Let it cool a little before turning it out.

FINALIZATION AND ASSEMBLY:

1. Unmold the Wheat-free canned corn cake on the serving plate.
2. Serve sliced ​​and accompany with coffee.

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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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.