Corn Bread (Gluten-Free)

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By Scott Adams

July 26, 1996
By Scott Adams • July 26, 1996

Corn Bread (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

This recipe comes to us from Janet Wolkenstein

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1 ¼ cups yellow corn meal
½ cup white rice flour
¼ cup tapioca flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten

Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a gluten-free non-dairy milk substitute if
needed.
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gluten

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Guest Julie

Posted March 17, 2008

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The taste of these muffins was good, but they turned out very dry. I'm going to try them again, baking at a lower temperature. They seemed over-baked.

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Guest Candi

Posted December 22, 2013

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Good recipe...(I made the cornbread, no muffins), but I wish that it were a bit more moist. Very crumbly. Does anyone have any suggestions as to how to make it more moist?

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Guest dappy

Posted April 10, 2018

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I use my favorite recipe that I have used before "celiac" and just use my brand of gluten free flour combo. Cornbread is not a yeast recipe so it comes out basically just as good....... If you like sweet cornbread, there's a recipe on Allrecipes.com for Amusement Park Cornbread that I like sometimes. Sweet or Savory - both can be adapted from your own favorites.....

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About Me

Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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