Side Dish

Wheat free, low glycemic Cornbread is for Side Dish.

Wheat free, low glycemic Cornbread takes 10 minutes to prepare.

Wheat free, low glycemic Cornbread takes 20 minutes to cook.

Wheat free, low glycemic Cornbread makes 24 servings.

The ingredients for Wheat free, low glycemic Cornbread are:

*Egg, Whites, Egg Beaters 100% Liquid Egg Whites, 6 tbsp
Water, tap, 1.5 cup (8 fl oz)
*Canola Oil, .25 cup
*Bob's Red Mill 100% Stone Ground Whole Grain Medium Grind Cornmeal, 1.5 cup
*Bob's Red Mill Spelt Flour, 1 cup
*Bob's Red Mill Buckwheat Flour, 0.25 cup
*Agave Nectar (Wholesome Organic Blue Agave), 6 tbsp
*Baking Powder, 3 tsp
*Salt, 1 tsp

Here is how you make Wheat free, low glycemic Cornbread:

1 - Preheat oven to 400 degrees F2 - Grease 9x9 inch baking pan3 - Whisk together egg whites, water, vegetable oil, and agave together in a small bowl.4 - Stir the flours, baking powder, and salt in a separate bowl.5 - Mix together, pout into baking pan. Serving Size: Makes 24 1/2 inch by 4 inch slicesNumber of Servings: 24Recipe submitted by SparkPeople user KAT178.

The nutritional information for Wheat free, low glycemic Cornbread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 89.1

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 167.1 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 2.1 g
• Protein: 1.8 g

The dietary needs meet for Wheat free, low glycemic Cornbread is Sugar Free