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Spoon Bread (Gluten-Free)

Posted on by Alisa Fleming in Bread with 0 Comments
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This pudding-like bread is served instead of corn or potatoes as a side dish. Add red or green peppers to the batter for color.  Recipe provided by Blue Diamond Growers…


  • 3 cups Vanilla Almond Breeze® (divided)
  • 2 tbsp Blue Diamond® Almond Oil
  • Pinch of Sea salt
  • 1 cup Cornmeal
  • 3 large Eggs (separated)

Grease an 8" x 8" baking pan. Preheat oven to 375 degrees. Combine 2 cups of Vanilla Almond Breeze®, Blue Diamond® Almond Oil and salt in a large kettle. Bring to a simmer over medium heat. Reduce heat to low and stir in cornmeal slowly, whisking rapidly to avoid clumps. Increase heat to medium and cook cornmeal mixture 3 – 4 minutes until thickened and glossy. Set aside. Beat yolks with 1 cup of Vanilla Almond Breeze®. Stir into cornmeal mixture gradually. Beat egg whites until stiff peaks form. Fold into cornmeal mixture gently. Pour into prepared pan. Bake until bread rises, turns golden and a knife comes out clean when inserted into the center, approximately 25 – 35 minutes.

Yield: 6 to 8 Servings

Prep time 10 minutes. Cook time 35 – 45 minutes

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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