Gluten Free Recipes
Gluten-Free Corn Bread Recipe
Corn bread is made from corn meal, right? So isn’t it always gluten free? Unfortunately, no. Cornbread is made from cornmeal and flour which means that corn bread mixes you find at the store contain wheat flour and therefore gluten.
Corn bread is easy to make, though. It’s a quick bread, which means that it doesn’t contain yeast. You mix it together and put it in the oven. Yeast breads are more complicated, especially gluten-free yeast breads.
If you are new to the gluten-free diet and craving some bready comfort food that doesn’t cost $7 for a small loaf, try whipping up a batch of corn bread. It is sure to satisfy you and your family.
A large cast iron skillet is perfect for baking corn bread, if you have one to use. If not, a baking dish works well too. Just keep in mind that the size of your dish will affect how long the bread bakes. Keep an eye on it and test for doneness.
Gluten-Free Corn Bread
- 1 1/4 cups cornmeal
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 – 1/2 cup sugar (depends on how sweet you like it)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (substitutes work well)
- 1/3 cup vegetable oil or melted coconut oil
- Preheat oven to 375 degrees.
- Grease a 9 inch square baking dish or a 10 - 12 inch cast iron skillet.
- In a medium bowl whisk together the dry ingredients.
- In a small bowl combine the eggs, milk, and oil. Add the wet ingredients to the dry ingredients and stir just until moistened.
- Pour into the prepared dish.
- Bake for 20 - 25 minutes until the top is firm.
Serve warm with beans or chili, or eat it by itself with butter or honey.