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For some diseases, a gluten-free diet is required; products made from wheat flour are contraindicated, but baked goods made from corn flour are just right.

Today we will have baked goods made from corn flour using the following recipes:

Baking cookies from corn flour in vegetable oil

We need:

• 2 eggs
• 100 g sugar
• 50 ml vegetable oil
• 250 g corn flour
• 1 tsp baking powder
• 50 g walnuts
• 0.5 pack vanillin

Preparation:

1. Mix eggs, sugar, vanillin and mix thoroughly with a whisk.

2. Add vegetable oil to this mixture and mix.

3. Sift cornmeal and baking powder into the egg mixture and stir.

4. Let the dough rest for 30 minutes and form balls. Place them on a baking sheet covered with parchment, at a short distance (1.5 cm) from each other.

Press half a walnut into each ball.

5. Bake in a preheated oven, up to 200 degrees, 20 minutes.

Corn cookies with sour cream

We need: 1 tbsp = 200 ml

• 1 piece egg
• 3-4 tbsp. Sahara
• 150 g sour cream
• 1 tsp baking powder
• 2 tbsp. corn flour
• pinch of salt

Preparation:

1. Beat the egg with sugar and salt until white foam.

2. Add sour cream, baking powder and mix everything.

3. Gradually add the sifted flour and knead the dough, it should roll into a lump and not stick to your hands.

4. Place parchment paper on a baking sheet and prepare sugar for coating the cookies. Form cookies, roll both sides in sugar and place on a baking sheet .

Bake in a preheated oven, up to 180 degrees, 15-20 minutes.

Baked goods made from corn flour with condensed milk

We need:

• 150 g sour cream
• 150 g condensed milk
• 1 piece egg
• 1 pack vanilla sugar
• 300 g corn flour
• 10 g baking powder
• 1 tbsp . sesame

Preparation:

1.Mix sour cream with condensed milk.

2. Add the egg and mix thoroughly.

3. Mix the sifted flour with vanilla, baking powder and sesame seeds, mix and add to the egg-sour cream mixture. Mix the dough.

4. Grease a baking sheet with vegetable oil, cover it with parchment and form cookies.

Bake at 190 degrees for 20 minutes.

Brazilian Corn Cake Recipe

We need:

• 250 g wheat flour
• 250 g finely ground corn flour
• 250 g sugar
• 100 g butter, softened
• 1 tsp baking powder
• 2 eggs, large
• 80 ml milk
• some coarse cornmeal
• poppy seeds, sesame seeds, flaxseed for sprinkling, optional

Preparation:

1. Mix all the dry ingredients: wheat and corn flour, sugar, baking powder, and add softened butter, mix.

2. Add eggs and milk to the dry mixture and knead the dough.

3. On a baking sheet with parchment, sprinkle with coarse corn flour and form gingerbread cookies, moisten your hands with water, sprinkle with sesame, poppy or flax powder on top.

4. Bake for 20 -25 minutes, temperature 180 degrees.

Corn flour biscuit in a slow cooker

This sponge cake is also used to make a cake, cut into layers and spread with cream.

We need:

• 400 ml milk
• 320 g finely ground corn flour
• 130 g vegetable oil
• 4 pcs. eggs, large
• 4 g vanillin
• 14 g baking powder
• 240 g sugar
• 1/2 tsp. salt

Preparation:

1. Mix the sifted flour with sugar, vanillin, and salt.

2. Add milk, stir with a whisk, pour in vegetable oil, put on the stove and brew with constant stirring until thickened.

3. Cool the resulting porridge until warm.

Grease the multicooker bowl with butter and sprinkle with flour.

4. Beat one egg into the warm porridge, after each one, beat the mass well, then add baking powder.

5. The resulting dough is transferred to the multicooker bowl, set to the “Baking” mode, time 1 hour.

Afterwards, remove from the mold and cool. Serve the sponge cake, sprinkling the top with powdered sugar.

Curd pie With berries on cornmeal

We need:

For the test:

• 200 g corn flour
• 150 g butter, softened
• 80 g sugar
• 1 piece egg, medium size
• 10 g baking powder
• vanilla sugar

For the curd layer:

• 400 g cottage cheese
• 3 eggs, medium
• 100 g sugar
• 200 g berries, any
• vanilla sugar

Preparation:

1. Mix softened butter with sugar, vanilla sugar and beat for 3-5 minutes with a mixer.

2. Beat the egg into the resulting mixture, mix and knead with flour, transfer to a baking dish (21 x 21 cm) (parchment down), level and put in the refrigerator.

3. Prepare the curd mass: beat the cottage cheese, eggs and sugar with a submersible blender, at the end add the berries and mix gently with a spatula.

4. Place a layer of curd onto the dough in the mold and level it evenly.

Bake in the oven at 180 degrees for 45 minutes.

Cake for diabetics made from corn flour with pumpkin

We use a mold with a diameter of 24 cm.

We need:

• 250 g (2 tbsp) corn flour
• 500 ml hot milk
• 1 pack (1 g) vanillin
• 1/2 tsp. salt
• 1.5 tbsp. fructose
• 3 eggs
• 60 g butter
• 200 g pumpkin
• 5 g baking powder
• 2 – 3 tbsp. wheat flour

Preparation:

1. Pour hot milk over corn flour, stir so that there are no lumps and let stand for 30 -40 minutes.

2. To this mixture, add vanillin, salt, baking powder, mix, add softened butter and mix again.

3. Break the eggs and mix with fructose, turmeric and combine with the flour mixture. Add finely grated pumpkin and wheat flour to them. , mix.

4. Transfer the dough into a mold greased with butter. Bake for 50 minutes at 50 minutes. Cool.

Gluten Free Pear Corn Muffins

We need:

• 3 pears (0.5 kg)
• 8 – 10 pieces of quail eggs
• 3 tbsp. olive oil
• 1 tsp baking powder, heaped
• 1 tsp freshly squeezed lemon juice
• 1 tbsp. corn flour
• 1 tbsp. gluten-free flour

Preparation:

1. Peel the pears, remove seeds and core, cut into pieces and place in a blender bowl.

2. Place quail eggs mixed with olive oil into the pears and beat with an immersion blender for 2-3 minutes until smooth.

3. We also send baking powder here, mix in 1 cup of corn and gluten-free flour, mix and pour in lemon juice.

Mix the whole mixture thoroughly again and place it in silicone molds.

4. Preheat the oven for 10 minutes to a temperature of 200 degrees and bake for 35 minutes. Remove the cupcakes from the molds while they are hot and cool on a wire rack.

Gluten Free Corn Cookies

We need:

• 300 g corn flour
• 150 g sour cream 10 or low-fat yoghurt
• 1 piece egg
• 70-100 g sugar or sweetener
• 1 pinch of salt
• poppy seeds, sesame seeds, flax seeds for sprinkling, optional

Preparation:

1. Mix all ingredients and knead the dough.

2. Place the formed cookies on a baking sheet (on parchment), sprinkle with sprinkles and bake at 180 degrees for 17 - 20 minutes.

Corn cookies with coconut flakes

We need:

• 100 g butter (margarine), softened
• 2 eggs
• 120 g sugar
• 250 g corn flour
• 40 g coconut flakes
• 1 pack vanilla sugar
• 0.5 tsp salt
• 1 pack (10 g) baking powder

Preparation:

1. Beat butter, salt, sugar, vanillin for 2-3 minutes, add egg, coconut and mix.

2. Sift the flour with baking powder, mix with the butter mixture, knead the dough and put it in the refrigerator for 30 minutes.

3. Form balls from the dough, place on a baking sheet with parchment and bake for 15-20 minutes. , at a temperature of 180 degrees.

P.S. When kneading dough according to any of the above recipes, you need to take into account the grinding of flour and the size of the eggs. If the dough turns out too crumbly, you can add a little of the liquid we use in the recipe or an extra egg to make it more elastic.

Bon appetit!

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From corn grits you can make not only porridge, but also a delicious pie. Corn biscuit has a special corn flavor, a slightly crumbly texture and a beautiful bright yellow color. Of course, compared to a regular sponge cake, this pie takes much longer to prepare, but if you want to diversify your menu, then be sure to try making this sunny sponge cake. If you replace corn grits with corn flour, the pie will turn out more tender, but finding such flour in a regular store is not easy.

To make gluten-free corn biscuits you will need:

1. Corn grits - 1 tbsp.;
2. Kefir – 2 tbsp;
3. Butter – 40 g;
4. Sugar – 4 tbsp;
5. Chicken egg – 4 pcs.;
6. Gooseberries - 0.3 tbsp.;
7. Cherry – 0.5 tbsp.

Corn flour sponge cake: step-by-step recipe with photos

• Let's prepare the products that we will need for the biscuit, according to the list.
• In a deep bowl, mix kefir and corn grits. It is better to take kefir at room temperature; part of the kefir can be replaced with milk. Leave the cereal with kefir for 40-50 minutes so that the cereal has time to swell a little.

  

• To steam the cereal a little, heat it together with kefir in the microwave for about 2-3 minutes. Don’t worry if the kefir separates; it won’t affect the taste of the biscuit in any way. Add butter to the still hot mixture; at this temperature it should melt.

  

• Wash the berries in cold water, then remove the stems from the gooseberries and the pits from the cherries.

  

• Beat the eggs together with sugar into a fluffy foam. The cereal itself is very heavy, and the eggs will not add airiness to the pie. Some of the eggs will saturate the corn grits with moisture, and some will create a layer of delicate and tasty soufflé on top of the biscuit.

  

• Mix the egg mixture with the corn mixture.
  
• Prepare a baking dish - line it with parchment or grease it with vegetable oil and sprinkle it with flour. Place some of the berries on the bottom of the mold.
  
• Place the dough into the mold.
  
• Scatter the rest of the berries on top in random order. Preheat the oven to 170 degrees and bake the biscuit for about 90-100 minutes. By this time, the corn grits will have absorbed all the moisture and will become soft and tender. Corn biscuit can be served either warm or cooled. Since the pie has little sugar, it can be decorated with jam or jam. Enjoy your tea!

Cooking time: 1 hour 20 minutes.

Preparation time: 5 min.

Number of servings: 12 pcs.

Type of cuisine: European

Type of dish: cakes

The recipe is suitable for:
dessert.

Ingredients:

Corn flour 130 g Baking powder 0.5 tsp Sugar 140 g Vanilla sugar 20 g Salt 1 pinch Chicken eggs 5 pcs.

Let's prepare a biscuit from corn flour

A tasty, tender, beautiful sponge cake is a good basis for many cakes and desserts. The variety of biscuits is amazing. I always want to try making new and new types of biscuits.

Today I suggest making corn biscuits. It is distinguished by its special tenderness, slightly crumbly structure, and beautiful bright yellow color. This biscuit can be baked in the oven or in a slow cooker. In the oven, a sponge cake with a diameter of 20 centimeters will bake for approximately 40 minutes. Today we will prepare corn biscuits in a slow cooker.

How to prepare a dish step by step with photos at home

To work, we will need finely ground corn flour, sugar, vanilla sugar, eggs, baking powder, and salt.

How to check the freshness of eggs in water photo

How can you replace baking powder for dough?

Combine 5 eggs with 140 g sugar, 1 pinch of salt and 20 g vanilla sugar.

Beat for 15 minutes with a mixer on medium power until light and fluffy.

Sift 130 g corn flour with 0.5 tsp baking powder. Gently, in portions, manually stir it into the egg foam.

Why sift flour?

Grease the multicooker bowl (I have a Polaris multicooker) with sunflower oil (1 tbsp) and sprinkle with semolina (2 tbsp). Transfer the dough into the mold.

Malai (sponge cake made with kefir and corn flour) rich in vitamins and minerals such as: vitamin B2 - 11.2%, choline - 16%, vitamin B5 - 11.1%, vitamin E - 16.6%, vitamin PP - 15%, phosphorus - 19.9%, chlorine - 12.3%, cobalt - 30.8%, manganese - 24.3%, molybdenum - 11.4%, selenium - 14.1%

What are the benefits of Malay (sponge cake made with kefir and corn flour)

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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You can see a complete guide to the most useful products in the appendix.

Quite unexpectedly, I received a kilogram of corn flour. My family is not very positive about baking, in which classic wheat flour is replaced by other types, but the hominy that immediately comes to mind is also not very well received by them, so I took a chance once again and treated the people to honey corn flour biscuit. What can I say? We ate everything. With gusto and immediately. But they asked not to experiment anymore. However, I liked the biscuit. Firstly, the bright corn taste completely removes the unpleasant egg taste (which I always smell in biscuits). Secondly, I love such... how should I say, rustic, or what?... dishes - simple ingredients, the unpretentious taste of corn flour, the bright taste of honey... A fairy tale!

The only note to myself is cornmeal biscuit It turns out very dry, next time I will either use half and half wheat flour, or prepare a syrup with which I will soak the baked dough.

Corn flour cleanses the body, normalizes metabolism, reduces cholesterol levels in the blood, and regulates digestive processes.

It is prepared according to the same principle as a regular sponge cake, so if you are already familiar with the last one, you will succeed in the first one without much difficulty.

Ingredients:

0.3 cups of warm honey (I heat it in a water bath - I understand with my head that most of the beneficial substances will still die in the oven during further heat treatment, but I show off and try to heat the honey more softly);

3/4 cup cornmeal;

a little butter to grease the pan.

I separate the whites from the yolks and beat them well. When they hold their shape well, add honey in a thin stream, continuing to whisk. Then - one yolk at a time. We remove the mixer to the side, carefully add the flour, mixing the dough with a spatula or spoon (or better yet, with your hand) from bottom to top.

Place in a greased form, put in the oven - temperature about 180 degrees, 20-25 minutes. Check readiness with a match or toothpick.

Bon appetit!