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    Scott Adams
    Scott Adams

    Cornbread Deluxe (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    In a blender process until smooth:
    1 cup milk or rice milk or soy milk or buttermilk or water
    1 egg or 2 egg whites
    ¼ cup oil (canola or safflower)
    ¼ cup pure maple syrup

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    In a separate bowl, mix these dry ingredients with a wire whisk:
    1 cup cornmeal
    1 cup rice flour (brown or white or a combination of both)
    2 teaspoons baking powder
    1 teaspoon baking soda
    ¼ to ½ teaspoon xanthan gum
    ¼ to ½ teaspoon salt

    Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.

    For a savory meal:

    Using a 9 x 12 pan (or close to it), spray or oil it, then put in:
    1 large can diced tomatoes (28 oz.)
    1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
    1 or 2 diced zucchini
    Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
    Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste
    Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.

    For a dessert cornbread:

    On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling
    To the dry ingredients add: ¼ cup sugar, then bake as above.

    For a Gingerbread:

    Add ¼ cup molasses to the wet ingredients

    To the dry ingredients add:

    2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    ¼ teaspoon ground cloves
    Optional: grated fresh ginger or finely chopped candied ginger, or both

    To make it more cake-like, decrease the cornmeal to ½ cup, and increase the flour to 1 ½ cups
    Bake as the original recipe.



    User Feedback

    Recommended Comments

    Guest Jerry Striplin

    Posted

    I need your help. I am in Kosovo. I contracted celiac last year.. I can only find corn flour and no baking soda... ideas for a cornbread.

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    Guest lara

    I make a cornbread that can be used as a base for these ideas as well, but I use Masa (corn flour).

    1 C corn meal

    1 C masa

    2 t baking powder

    1 t salt

    2 eggs

    1 C soy milk

    1/4 C earth balance butter spread (or butter or olive oil)

    1/4 C honey

     

    grease an 8x8 and bake at 425 degrees for 20 minutes.

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    Guest Sherry

    LOVE this website! Thank you!

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    Guest Leigh

    Was quite impressed until I realized that the middle of the loaf was still dough, as the ends were a nice texture, however when I put it back in the oven to cook the doughy parts, one half crumbled to bits and the other stayed doughy!

    There was also a strange bitter taste. A potentially nice loaf, but in my case, a complete waste of our nice maple syrup.

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    Guest Magdalena

    Posted

    Was quite impressed until I realized that the middle of the loaf was still dough, as the ends were a nice texture, however when I put it back in the oven to cook the doughy parts, one half crumbled to bits and the other stayed doughy!

    There was also a strange bitter taste. A potentially nice loaf, but in my case, a complete waste of our nice maple syrup.

    It definitely has to be cooked for much longer. I cooked it for 40 minutes and it came out nice and light. A Bit crumbly but I used very coarse corn-meal. I didn't have soy milk, so I used just yogurt and water.

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    Guest Casey

    Posted

    I thought it turned out excellent! Ours was light and had a great flavor. We used real milk . I did bake it at 350 for 35 minutes though. My son loved it!

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    Guest Heather

    Posted

    I made these tonight as I was out of supper ideas and I really wanted cornbread. I followed the recipe exactly and it was perfect. I made them into muffins in a muffin tin with muffin cups and they only took about 10 minutes, perfectly done!

     

    You can substitute 10% maple syrup if you don't have pure; the other key is to not over mix, the batter was light and fluffy and made glorious cornbread muffins.

     

    (only makes 10 muffins though!)

     

    I eat these with margarine and unsulphured molasses....thank you!

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    Guest Jean

    Turned out great! I didn't have any xanthan gum so just went without. Used a 9-inch round pan, baked in convection oven at 400 for only 20 minutes & perfect. Will definitely make again.

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    Guest Betsy

    This recipe is one of my all-time favorites. Comes out splendidly. I've made it with buttermilk, and with soy - both are good. Excellent accompaniment with many dishes. Highly recommend giving it a try.

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  • About Me

    Scott Adams

    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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  • Related Articles

    Scott Adams
    This recipe comes to us from Janet Wolkenstein
    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.
    ...


    Scott Adams
    2 cups cornmeal (stone ground if available)
    1 cup Masa Harina (Mexican-style corn flour used for tortillas)
    3 eggs, beaten
    2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
    1 teaspoon salt
    1 tablespoon baking powder
    1 teaspoon soda
    1/3 cup corn oil
    1 tablespoon sugar
    2 tablespoons butter
    Mix together eggs and milk in a medium-sized mixing bowl. In a separate bowl, combine dry ingredients and cut in oil with a pastry blender, stir into egg mixture. Put butter in a 10 inch cast iron skillet and heat in oven. Pour batter into hot skillet (Batter should sizzle).
    Bake at 425F degrees for 30 minutes turn and bake 20 minutes more or until done.


    Scott Adams
    Ingredients:
    1 cup yellow cornmeal
    ½ teaspoon salt
    ½ teaspoon baking soda
    1/3 cup vegetable oil
    1 cup gluten-free sour cream
    1 cup corn
    2 eggs, beaten
    1 cup shredded Cheddar
    Directions:
    Mix together all ingredients except Cheddar. Put half of mixture into a greased 9" square pan. Sprinkle with cheese and cover with remaining mixture. Bake at 375F degrees for 35 - 40 minutes.


    Scott Adams
    Ingredients:
    1 stick margarine or butter, softened
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    1 cup pecans, finely chopped
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    1 teaspoon gluten-free vanilla
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    In large bowl, cream butter and sugar. Beat in eggs, vanilla, and bananas. In separate bowl, stir and mix flour and baking powder. Combine this with the banana mixture until all dry ingredients are moist. Stir in pecans. Turn batter into 5" x 9" loaf pan. Bake @ 325F for about 1 hour and 20 minutes.


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