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Corn Muffins & Bread (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Mix in large bowl:
1 cup yellow corn meal
1 ¼ teaspoon salt
1 cup white rice flour
1/3 cup oil
¼ - ½ cup sugar
1 large egg
2 teaspoons xanthan gum
1 cup milk or water
2 tablespoons baking powder
1 more cup water
Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.
As always, Celiac.com welcomes your comments (see below).
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10 Responses to "Corn Muffins & Bread (Gluten-Free)"
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14 Mar 2008 8:26:16 AM PDT I am a BIG fan of cornbread and thought this recipe was very good. Even my husband, who doesn't like conventional flour-containing corn bread, thought they were excellent. The muffins come out very moist.
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12 Nov 2009 7:06:01 PM PDT Lovely muffins. For my taste, 1/2 the salt was perfect. Thank you!
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06 Dec 2010 6:52:03 AM PDT Great corn muffins! We don't like sweet corn muffins so we leave out the sugar and add a diced jalapeno for a little kick and they are perfect!
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11 Feb 2011 1:12:39 PM PDT The flavor and texture of these was fine, interesting and lighter than my gluten-containing recipe, with one important caveat: there is WAY too much baking powder. I am wondering if there's a typo and the intention is 2 tsp. powder. I tried it as written--since what do I know?--and found the powder flavor overwhelming. I have made a batch with 1 Tbsp. and found it much better, although the powder is still detectable. I may try going down tsp. by tsp. until I find something that works.
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06 Aug 2011 3:40:00 PM PDT Mmm so good!! If you use less water they become a lot like biscuits, and they also taste good with shredded cheese in the batter. I would definitely remake these!
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02 Oct 2011 4:19:09 AM PDT I read the notes and reduced the baking powder by half. These were very tasty. Thank you!
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08 Nov 2011 7:50:47 PM PDT Followed exactly except I added 1/2 cup frozen corn. These were amazingly good - my skeptic husband ate 5 big muffins in one sitting.
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24 Nov 2011 4:09:22 PM PDT Went looking for a corn muffin recipe and this one has to be the easiest and best tasting thing I've made gluten free so far. My husband raved about them!
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08 Apr 2012 6:52:10 AM PDT This was my first attempt at baking gluten-free after a recent diagnosis. What a wonderful site! Thank-you!
My honest opinion on the recipe: It wasn't as light as regular muffins, but it tasted OK except for a lingering taste of baking powder. Does it really need 2 Tablespoons? |
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17 May 2013 2:20:58 PM PDT I made these this morning for a group of people with assorted dietary restrictions. They loved them. However, since one person can't eat eggs I used 1 teaspoon flax meal with 3 teaspoons water instead of the egg. One person can't eat refined sugar so I used 1/4 cup maple syrup and I only used 1 teaspoon baking powder. For milk, I used homemade almond milk. Plenty of changes, but a tasty good recipe to start with, so thank you, Scott.
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