Healthy Recipe Blog

TRADITIONAL CORNMEAL BREAD WITH GUAVA

By
Hand holding cornmeal bread with dots of guava paste coming out of it, below a plate with several cornbreads
Jump to Recipe·Print Recipe

Those who follow the blog know that I love cornmeal, and there is nothing more delicious than a traditional cornmeal bread with little pieces of guava paste.

After all, cornmeal with guava paste is a classic, isn't it?

If you like quick and practical recipes, you will love this cornmeal bread with guava paste, and if you have a large family, my suggestion is to make it double recipe!

Hand holding cornmeal bread with dots of guava paste coming out of it, below a plate with several cornbreads

TRADITIONAL CORNMEAL BREAD WITHOUT WHEAT FLOUR

This cornmeal bread recipe with guava paste does not contain wheat flour and to achieve the perfect texture we combine the cornmeal with rice flour and sweet cassava starch.

Traditional cornbread uses wheat flour, but in this gluten-free version you get the same quality even without using wheat.

Rice flour helps in structure of the dough and the sweet cassava starch gives more league for the cornbread.

The texture in the first day is more crunchy, but on the second day she stays soft, melts in your mouth and goes perfectly with a cup of coffee!

Many cakes of corn together on a dish of green, and a corn bread is at the top is the match to show you all the bits and pieces of it as well, which is within the

DURABILITY AND STORAGE OF CORNMEAL BREAD WITH GUAVA

After the cornbread have cooled down completely you should keep them in a glass tightly closed out of the fridge.

Here at home it didn't last that long, but I believe it stays intact for up to a few years. 15 days.

The tip is to always check the physical characteristics of traditional cornmeal bread, There must be no mold, strange stains or sour smells.

Because it is a recipe naturally drier it takes longer to spoil.

But if by any chance you are unable to eat the cornmeal bread from Minas Gerais within a few days, my suggestion is that you store it in the freezer. refrigerator for up to 1 month.

Several round cornmeal buns on a green plate
Print
clock clock, iconcutlery cutlery iconflag flag iconfolder folder iconInstagram instagram iconpinterest pinterest, iconfacebook facebook iconprint the print iconsquares squares, iconheart heart iconheart solid a heart of solid, icon
Round green plate with cornmeal bread on a white table

TRADITIONAL CORNMEAL BREAD WITH GUAVA

with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

On to the review

Print Recipe

Description

In just a few minutes, this traditional cornmeal bread will melt in your mouth, it's fluffy and has bits of guava paste to make it even tastier!

Ingredients

Scale

DRY INGREDIENTS

  • 1 cup of fine cornmeal (135 grams)
  • 1/2 l'icona di stampa65 grams)
  • 1/2 piazze, icona60 grams)
  • 1/2 cup of demerara sugar (100 grams)
  • 1/2 tablespoon of baking powder (7,5 grams)
  • 1 teaspoon fennel seeds (optional)
  • 1 pinch of salt

WET INGREDIENTS

  • 1 egg (50 grams)
  • 1/4 cup of vegetable oil (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
  • 1/4 cup of plant-based milk (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.

ADDITIONAL

  • 100 grams of guava paste cut into small cubes with a little cornmeal

Instructions

  1. Fatti a mano 180ºC, grease a 30 x 40 cm pan with a little oil and sprinkle some cornmeal.
  2. In a bowl add all the dry ingredients and mix well with a fork.
  3. Make a cavity in the center of the dry mixed and add the wet ingredients.
  4. Start by mixing the wet ingredients with a fork and then add the dry ingredients.
  5. When to stay too heavy to stir with a fork, put your hand in the dough To get the right consistency, the dough should not be dry and you should be able to make balls with the dough.
  6. If the dough is too sticky wash your hands and test again, if necessary add more corn flour.
  7. When the dough is ready add the little pieces of guava paste and stir quickly.
  8. Make 12 balls of approximately 1 heaped tablespoon of dough and place in the greased and floured pan leaving a space of at least 3 cm.
  9. Bake in a preheated oven 180ºC for approximately 25 minutes.
  10. Let them cool on a rack or plate lined with absorbent paper and then store them in a tightly sealed jar.

Notes

  • You can exclude the guava paste from the recipe or replace it with small pieces of chestnuts, walnuts, raisins or even chocolate chips.
  • If you don't want to use plant-based milk My suggestion is that you use 2 tablespoons of water with 2 tablespoons of oil, if you only use water the cornbread will be drier.
  • You can use vegetable oil of your choice or even butter.
  • You can change the sugar demerara for another of your preference or even sweetener, but with sweetener the texture is a little compromised.
  • Prep Time: 15 minutes
  • Cook Time: 21 mg
  • Category: Snack
  • Method: Roasted
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 12 units
  • Calories: 155
  • Sodium: 4%
  • Fat: 10%
  • Saturated Fat: 4%
  • - Trans Fat: 0%
  • Carbohydrates: 8%
  • Fiber: 1%
  • Protein: 2%
  • Cholesterol: 17.66 mg
Round green plate with cornmeal bread on a white table

CHECK OUT OTHER DELICIOUS RECIPES WITH CORNMEAL

Two slices of cornmeal cake with apple, the front slice is lying down and the back one is standing up out of focus
Two slices of creamy cornmeal cake overlapping on a small round plate, in the background the red pan with the cake inside on a white table
Cornmeal cake in a small golden frying pan with a black handle on a wooden board and a white table

Buy household goods click here!

I hope you enjoyed this traditional cornbread recipe and that you make it often at home!

When you make this cornmeal bread with guava paste at home, tell me what you thought by leaving a comment below.

Ricetta marmellata senza Glutine e senza Lattosio - Ricetta-Sana Blog Va bene, quindi cerchiamo di preparare una deliziosa ricetta della marmellata senza glutine e senza lattosio? Si scioglie in bocca, esattamente come previsto, e che non è un'opzione. or by Instagram on @receitasaudavelblog so we can talk about your creation!

To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipesclick here!

Check out how to earn extra income by selling profitable gluten-free and lactose-free cakes click here!

Learn the 10 recipes unheard of Desserts Thin, Gluten-free and Lactose-on my way-online-exclusive click here!

To check out 10 unique recipes for moldable breads, check out my Gluten-Free Artisan Bread Course click here!

Check out the online course, the Bread in the frying-Pan, all-inclusive, no gluten, no dairy, no eggs, no xanthan gum, and sugar-free click here!

Come fare una marmellata senza glutine e senza lattosio: Andiamo a preparare questo delizioso

i cookie senza glutine e senza lattosio? Ecco il passo-passo per voi di roccia in cucina on YouTube subscribe

Author

Related Posts

2 Comments

  1. Carmen Lucia Menezes

    I love your recipes!! I have celiac disease and am intolerant to eggs, soy and oat flour. I am eating very poorly. Please help me. I would like to eat a cake or a cookie.

Write Your Comment

Recipe rating with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star