Conrbread (pain au maïs) sans gluten
Original in French
On mange sans gluten ! · ptitchef.com · 2009 · 3
Against 250 cornbread recipes
More salt than 83% of recipes and less buttermilk than 79%.
How it compares
Against the typical pan: the median of 250 cornbread recipes, per 100 g of flour.
- More salt than 83% of recipes: 2.3% of the flour weight against the typical recipe's 1.3%.
- Less buttermilk than 79% of recipes: 79% of the flour weight against the typical recipe's 93%.
- Less fat than 79% of recipes: 19% of the flour weight against the typical recipe's 29%.
- More egg than 77% of recipes: 39% of the flour weight against the typical recipe's 34%.
Ingredients (9)
- 130 g de farine de riz130 g
- 130 g de farine de Maïs130 g
- 1 sachet de levure chimique11 g
- 200 ml de lait tiède≈ 206 g
- 2 oeufs≈ 100 g
- 50 g de beurre fondu50 g
- 2 cuillères à soupe de sucre≈ 25 g
- 1 cuillère à café de sel≈ 6 g
- 1/2 cuillère à café de gomme de xanthane ou de guar (facultatif)≈ 2.5 g
flour 260 gbatter 661 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 250 recipes. Shaded: the middle half. Tick: the median.
- Cornmeal share50% · 30th percentile · median 53%
- Buttermilk79% · 20th percentile · median 93%
- Fat19% · 21st percentile · median 29%
- Sugar9.6% · 24th percentile · median 21%
- Egg39% · 80th percentile · median 34%
- Leavening4.2% · 51st percentile · median 4.1%
- Salt2.3% · 88th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 400°F
- Time
- 25 minutes
- median 25 minutes
Keep exploring
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Nearest by baker's percentages: cornmeal share, buttermilk, fat, sugar, egg, leavening, salt.
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