The only thing that really separates the b12-based b12 cornbread from the others is its price tag.
This gluten-free recipe can be made with just about any bread type or size, and will yield a batch of just under a dozen b12 grains.
You’ll need just a few ingredients: 2 cups water, 1 cup brown rice flour, 1 tsp baking powder, 2 tbsp baking soda, and 1 tsp salt.
Combine all the ingredients in a bowl, and set aside.
Make the pesto: Mix the rice flour and baking powder together with the rest of the ingredients.
Stir until well-combined, then pour into a medium bowl and mix together the rest.
This will help to form a dough, so that you can press the dough together into a ball and press it into a baking pan or cookie sheet.
Place the ball of dough in the water and rice mixture, then place the bowl over a medium heat and let it cook for about 5 minutes.
It should be warm, but not overly hot.
Remove the bowl from the heat and allow it to cool down to room temperature.
If it’s too cold to do this, you can leave it in the bowl for a few minutes.
When the pestle is hot, place it in a microwave or an oven safe dish and cook for 10 minutes, or until it reaches 170°F (77°C).
When the bread is done, transfer to a plate and let sit at room temperature for about 30 minutes.
After 30 minutes, transfer it to a food processor and process until it is thoroughly mixed.
If you’re a foodie, you might want to chop up the pestilence to use in a salad, for example.
Store the pestolent b12 flour in the fridge until you’re ready to use it.
Make b12 bread: Mix up 1/2 cup b12 starch with 2 tbsp b12 brown rice and 2 tbsp brown sugar, then add in 1 tsp cinnamon.
In a small bowl, mix together all the other ingredients.
The pesto is now ready to make, and it can be refrigerated up to a week before serving.
When you’re serving the pestole, you may want to cover the bread with plastic wrap and freeze it.
This is especially helpful when you’re making a gluten-less version of the bread.
You can also store the pestoliness b12 dough in a sealed container, sealed tightly, in the freezer for up to 1 month, or in the refrigerator for up 24 hours.