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gluten-free Cornbread Recipe


angel42

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angel42 Enthusiast

Hi,

I am really trying to help out my mother in law and find a gluten-free cornbread recipe for Christmas. I got super-sick after Thanksgiving at her place so she is now going out of her way to make sure it does not happen again. Does anyone have a quick and easy cornbread recipe that they like?

Thanks!!!!!!!!!!!


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angel-jd1 Community Regular

I make this one all the time. Hope you like it.

-Jessica :rolleyes:

Gluten Free Cornbread

1 Egg

1/2 Cup Liquid (milk, juice, water)

2 T Sugar

2 T Oil

1/2 C White Rice Flour

1/2 C Corn Meal

2tsp Baking Powder

1/2 tsp Salt

Mix well. Bake 425 for 17-20 min. Makes 6 muffins

I doubled this recipe and baked it in a small rectangle pan. The recipe comes from the back of the Bob's Red Mill White Rice Flour Sack.

mn farm gal Apprentice

I have not tried the one that Jessica listed. But I did make the one that is on the land o lakes website it is under the gluten free section. Made it this week and the hubby even loved it, its moist. I am also making this for Christmas with some gluten free beef stew for my mom's place because this could be a meal for me. www.landolakes.com

momandgirls Enthusiast

Which brand of cornmeal is gluten free? I just called Bob's Red Mill and theirs is not manufactured in their gluten free plant so I'm too nervous to try it. What brand do you all use? Thanks!

Nooner Newbie

I've been using quaker cornmeal with no problem. I just switched to goya because it was cheaper, and it's been fine, too.

I use the recipe from the back of the quaker cornmeal container, and just add xanthan gum. Here it is:

1-1/4 cups flour

3/4 cup corn meal

1 teaspoon xanthan gum (optional)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup skim milk

1/4 cup vegetable oil

2 egg whites or 1 egg, beaten

Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

I've forgotten to the xanthan gum a couple of times, it's more crumbly without but still good.

For the flour I use 1 cup goya rice flour and 1/4 cup corn starch if I want a coarser texture. If I want it fluffier, more like the corn muffin box mixes, I use 3/4 cup rice flour and 1/2 cup corn starch.

If I'm making it for a savory dish, like stuffing or with gravy, I use half as much sugar.

It seems to take a few minutes longer to bake when it's gluten free. I give it 25 minutes, then check to see if it's turning brown. My oven doesn't bake evenly, though, and that might be why it takes longer.

I usually add a handful or two of frozen corn to the mixture before baking. I've also added a couple of tablespoons of salsa.

This recipe is pretty goof proof. I make it a lot, and it always seems to come out great!

gymnastjlf Enthusiast

Anyone ever tried this recipe for corn muffins? Are any adjustments necessary?

I've been using quaker cornmeal with no problem. I just switched to goya because it was cheaper, and it's been fine, too.

I use the recipe from the back of the quaker cornmeal container, and just add xanthan gum. Here it is:

1-1/4 cups flour

3/4 cup corn meal

1 teaspoon xanthan gum (optional)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup skim milk

1/4 cup vegetable oil

2 egg whites or 1 egg, beaten

Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

I've forgotten to the xanthan gum a couple of times, it's more crumbly without but still good.

For the flour I use 1 cup goya rice flour and 1/4 cup corn starch if I want a coarser texture. If I want it fluffier, more like the corn muffin box mixes, I use 3/4 cup rice flour and 1/2 cup corn starch.

If I'm making it for a savory dish, like stuffing or with gravy, I use half as much sugar.

It seems to take a few minutes longer to bake when it's gluten free. I give it 25 minutes, then check to see if it's turning brown. My oven doesn't bake evenly, though, and that might be why it takes longer.

I usually add a handful or two of frozen corn to the mixture before baking. I've also added a couple of tablespoons of salsa.

This recipe is pretty goof proof. I make it a lot, and it always seems to come out great!

Nooner Newbie

I've never made muffins out of this recipe...too lazy! :rolleyes:

Just guessing, but I think it would just take an adjustment to the baking time.


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  • 2 weeks later...
brendygirl Community Regular

It could even have been cross contamination that got ya at Thanksgiving.

Anyway, I think ENER-G makes a corn muffin mix. You could give it to her that way she could just dump everything in.

However, some people on here even say bakeware needs to be gluten-free, too.

I only have one person whom I let prepare me food when I'm not in the kitchen watching, and that's because she's totally anal particular.

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