Saturday, December 5, 2009

Gluten-free Cornbread Recipe

Making cornbread gluten-free is easy. Unlike other breads, cornbread does not rely on wheat for any of the properties that make it what it is. The taste and texture depend mostly on the corn. I have had corn bread with lots of different types of flour, and they all turned out well. I use a gluten-free pastry flour mix for a more tender and moist crumb, but feel free to use rice flour, brown rice flour, or your favorite flour mix.

Southern corn bread calls for just corn meal, and is more savory than sweet. This is a northern cornbread recipe, which calls for all-purpose flour in the mix and has a more cake-like consistency. Use some corn flour in addition to the corn meal if you want to make the texture even more tender.

Gluten-free Cornbread Recipe

Pre-heat oven to 425 degrees. Grease a 9x9x2-inch pan. Mix together in a large bowl:

1 cup stone ground corn meal
1/4 cup corn flour

3/4 cup gluten-free pastry flour

4 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda
1/2 tsp salt

In another bowl, whisk together:

2 large eggs 1 1/3 cups milk

Add the wet ingredients to the dry ingredients and stir until blended. Fold in:

3 Tbsp melted butter or vegetable oil

Pour the batter into the greased pan and cook for 20-25 minutes or until a toothpick stuck in it comes out clean.


Linda said...

I love a good corn bread. It is such a comfort food. Yours looks great.

The Southern Mutt said...

Thanks for all the tips on choosing different flours for different textures, styles and tastes :) I am new to gluten free cooking and I can use all the help I can get!

Lauren said...

Mmm. I heart cornbread. Its one of my favourite Christmas foods =D.

Anonymous said...

I was wondering what the difference is between gf pastry flour and gf all-purpose flour. Thanks!

Gina said...

A gluten-free pastry flour will have fewer, if any, whole grains. It will have a higher percentage of starch than other flours. These characteristics will give your final product a flakier or more cake-like consistency, depending on the recipe.

All-purpose gluten-free flours generally have more brown rice flour, which gives it a bit more texture.

Carrie said...

I'm with Linda, I just LOVE a good cornbread! It is so good!! My great-grandma used to make it often when I was growing up! This is a lovely photo!

monicajane said...

I just made this with brown rice flour and it turned out cornbread! thanks

Gina said...

Great! I'm glad it turned out!