Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Flour Substitution For Cornbread?
0

21 posts in this topic

I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!

I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.

Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?

Many thanks!

Lisa

0

Share this post


Link to post
Share on other sites


Ads by Google:

I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!

I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.

Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?

Many thanks!

Lisa

I would think you could substitute 1/2 cup of rice flour or *Bette Hagin's rice mix and 1 t. xanthan gum and you would be all set.

Please share the recipe with us if it's not too much trouble to type up.

Thanks!

*3 cups White Rice Flour (or Brown Rice Flour)

1 cups Potato Starch

1/2 cup Tapioca Flour

0

Share this post


Link to post
Share on other sites

My recipe calls for 3/4 cup yellow corn meal and 1/4 cup flour. I simply substituted 1/4 cup of Bob's Red Mill all-purpose baking mix and it turned out great. I never liked much flour in my cornbread anyway.

0

Share this post


Link to post
Share on other sites

Thanks so much for the replies! And I will bring my grandmother's cornbread recipe tomorrow and type it up (with regular flour; I'll leave it to anyone wanting to try the recipe to use their own flour substitution). I must warn that the recipe is "a slightly rounded cup" of this and "slightly heaping" of that. My grandmother (an absolutely fabulous southern cook) never measured anything, and to get her cornbread recipe on paper my father literally put measuring cups and spoons under the ingredients as she put them in the mixing bowl to see how much of each ingredient she used. It took several attempts to get it right, but he finally did. This was many decades ago.

Lisa

I would think you could substitute 1/2 cup of rice flour or *Bette Hagin's rice mix and 1 t. xanthan gum and you would be all set.

Please share the recipe with us if it's not too much trouble to type up.

Thanks!

*3 cups White Rice Flour (or Brown Rice Flour)

1 cups Potato Starch

1/2 cup Tapioca Flour

0

Share this post


Link to post
Share on other sites

Almond meal with amaranth and sorghum - this baked with a little molasses and sweetener tastes very much like cornbread without any corn having to be in it. Heat the skillet with oil, pour in the batter, cook on stovetop, finish under the broiler. Almond meal and amaranth are "sticky" enough you don't have to use gums when cooked this way, and sorghum is a tasty gluten free grain. Nuts can be ground in the blender if you can't find almond meal and just need a small quantity.

Be sure your cast iron is dedicated to gluten free - may have to burn it off in the oven cleaning cycle, and then re season the pan, if it is not new.

0

Share this post


Link to post
Share on other sites




Almond meal with amaranth and sorghum - this baked with a little molasses and sweetener tastes very much like cornbread without any corn having to be in it. Heat the skillet with oil, pour in the batter, cook on stovetop, finish under the broiler. Almond meal and amaranth are "sticky" enough you don't have to use gums when cooked this way, and sorghum is a tasty gluten free grain. Nuts can be ground in the blender if you can't find almond meal and just need a small quantity.

Be sure your cast iron is dedicated to gluten free - may have to burn it off in the oven cleaning cycle, and then re season the pan, if it is not new.

Are you saying you use equal parts of those three gluten-free flours? No salt? No baking powder? What do you use for liquid?

0

Share this post


Link to post
Share on other sites

I was wondering that too ....

0

Share this post


Link to post
Share on other sites

I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!

I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.

Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?

Many thanks!

Lisa

Lisa, also I have a killer cornbread recipe that someone posted on here as Old Southern Granny's Cornbread - perfect everytime. It does not have flour in it. I just made some and it's cooling downstairs.

Two changes: I use a medium frying pan and mix 1 tablespoon apple cider vinegar with regular milk to equal one cup, scant,and wait for about 5 minutes before adding to the dry mixture.

Here it is:

Old Southern Grannys Cornbread

By Luvs2eat

I've been making cornbread... w/ my friend's old Southern granny's recipe... forever. The small cast iron skillet is a MUST, I think. In fact, when all my kids left home... they left w/ their own small cast iron skillet.

My ingredients are about the same:

1 cup cornmeal

1 egg

1 cup milk or buttermilk

1/4 cup sugar (I like it a little sweet)

1 Tbsp. baking powder

I put the skillet w/ a little oil in the oven to heat up to 400º and bake for 20 min. Perfect every time!

luvs2eat

Living in the beautiful Ozark mountains in Arkansas

0

Share this post


Link to post
Share on other sites

Are you saying you use equal parts of those three gluten-free flours? No salt? No baking powder? What do you use for liquid?

Use water. You could use milk, buttermilk, (or add a bit extra vinegar to the plain milk) or other milk sub like nut milk if you wanted to.

Skillet bread in small 8" round cast iron pan, like cornbread:

I would be using those 3 gluten-free flours as part of the recipe, I use salt, and pure apple cider vinegar and baking soda to leaven it.

Dry, measure out in large measuring cup:

About half almond meal, then 1/4 amaranth and 1/4 sorghum by proportion, so that would be 1/2 cup almond meal, 1/4cup of amaranth and 1/4 cup of sorghum. You can add a bit more to make 1 and 1/4 cup total flours for thicker bread

1/4 to 1/2 teas baking soda

optional spices, such as pinch of cumin, cinnamon, chinese five spice, or 1/2 teas cocoa powder

pinch of salt to taste, maybe a 1/4 teaspoon

wet ingredients, mix in separate bowl:

1/2 half teasp (or more) apple cider vinegar

glop of olive oil, about a spoonful (depending on how moist you want this, teaspoon or more)

glop of molasses, maybe half to a teaspoon

glop or honey, agave, or other sweetener, to taste. (can use artificial or stevia, if going low sugar route) perhaps the equivalent of a tablespoon

add 1 egg and beat it up

You will be adding water to this, but add the flours/nut meals first and then see how much you need to add to get a thick batter, since flour mixtures vary in dryness and eggs vary in size

Stir until blended, adding water as needed.

Pour batter into your preheated pan that has more oil in it. Pan should be hot but not smoking, watch the oil carefully. Cook until bottom is done, then finish under broiler. Never leave it alone but watch carefully as it cooks, as nutmeals burn quickly.

The stovetop to broiler method makes wonderful crust, and it cooks quickly. It needs no gum with this mixture.

recipe was on this thread here

The same flour mixture could be subbed in as a "cornbread enhancer" for those looking for all purpose flours, or who want cornbread, but have discovered they can't eat corn. This recipe keeps well in the refrigerator without having to be frozen. I keep half amaranth and half sorghum gluten-free flour mixed up in the refrigerator as a sort of "all purpose." fallback.

Oh, and the skillet - yes, definitely the cast iron is the key to a good crust and moist interior.

0

Share this post


Link to post
Share on other sites

This is what I make:

Gluten-free Cornbread

1/2 + 1/3 c fine cornmeal

1 c milk

1/3 c corn flour

1/3 c rice flour

1 T baking powder

2 T sugar

2 large eggs

4 T oil

1/2 c grated apple, yellow squash or zucchini

1. Place 1/2 c cornmeal in a small mixing bowl with the milk. Stir well and let soak.

2. Grease an 8 by 8 in pan. Preheat oven to 375 F.

3. Mix 1/3 c corn meal, corn flour, rice flour, baking powder, and sugar in a medium mixing bowl.

4. Add the eggs, oil, and grated apple to the milk mixture. Mix well.

5. Pour into the pan and bake for 20-25 minutes.

0

Share this post


Link to post
Share on other sites

There are really great and yummy cornbread recipes that don't use wheat flour, but I seriously doubt subbing non-wheat flour is going to taste EXACTLY like your grandmother's. Wheat flour tastes like wheat flour. gluten-free flour doesn't.

richard

0

Share this post


Link to post
Share on other sites

This is what I make:

Gluten-free Cornbread

1/2 + 1/3 c fine cornmeal

1 c milk

1/3 c corn flour

1/3 c rice flour

1 T baking powder

2 T sugar

2 large eggs

4 T oil

1/2 c grated apple, yellow squash or zucchini

1. Place 1/2 c cornmeal in a small mixing bowl with the milk. Stir well and let soak.

2. Grease an 8 by 8 in pan. Preheat oven to 375 F.

3. Mix 1/3 c corn meal, corn flour, rice flour, baking powder, and sugar in a medium mixing bowl.

4. Add the eggs, oil, and grated apple to the milk mixture. Mix well.

5. Pour into the pan and bake for 20-25 minutes.

This looks relly good. What kind of pan do you bake it in?

0

Share this post


Link to post
Share on other sites

Please share the recipe with us if it's not too much trouble to type up.

Thanks!

Here is my grandmother's cornbread recipe in case anyone would like to try altering it to omit the all-purpose flour. As I posted earlier, the amounts are not exact because she never measured anything when cooking, and my father held measuring cups and spoons under the ingredients as she put them in the mixing bowl many decades ago to try to get the recipe down on paper. I can attest that as made with her recipe (using regular flour), it is the best cornbread I've ever had. I'm really hoping I can make it gluten-free and have it taste as good. Thanks for all the suggestions on how to do that. A final note -- it is best if it's cooked in a heavy cast iron muffin pan ("ring" as Grandmom called them). She found one for me in the 1980s at an estate sale, which I still use. A cast iron skillet would work as well, I'm sure.

Grandmom's Francis's cornbread

Note: full recipe makes about 10-12 cornbread muffins; I make 1/2 the recipe and it makes 6 muffins (for 1/2 recipe I still use 1 egg)

1 slightly heaping cup of white cornmeal (I've always used stoneground white cornmeal so do not know how yellow would turn out)

2 tablespoons sugar

1/2 cup all-purpose flour (obviously needs to be altered to be gluten-free)

1 teaspoon salt

1/4 teaspoon baking soda

2 rounded teaspoons baking powder

3 tablespoons oil (I use organic canola)

1 large egg

buttermilk (see below for approximate amount)

Put about 1 teaspoon of oil in each part of a cast iron muffin pan or a thin layer of oil in the bottom of a cast iron skillet and preheat in 500 degree oven (yes, 500 degrees) -- be careful not to leave in oven too long or oil will start smoking.

While cast iron is heating, mix dry ingredients in a medium mixing bowl. Add egg and oil and combine, then slowly add buttermilk until the batter is fairly thin. I don't measure it, but the batter should not be thick, but also should not be extremely thin. It doesn't have to be exact; I've used different amounts since I never measure it, and the cornbread always turns out fantastic.

Remove the cast iron from the oven and pour batter in -- pan should be hot enough that the batter starts sizzling immediately. This is what gives the bottom a lovely golden crust. Bake at 500 degrees for about 8 to 12 minutes, or until top of cornbread is golden brown.

If anyone tries altering this to be gluten-free and gets good results, please let me know!

0

Share this post


Link to post
Share on other sites

Thanks, Lisa. I will try it soon and let you know how it goes and what kind of flour I use :)

0

Share this post


Link to post
Share on other sites

Use water. You could use milk, buttermilk, (or add a bit extra vinegar to the plain milk) or other milk sub like nut milk if you wanted to.

Skillet bread in small 8" round cast iron pan, like cornbread:

I would be using those 3 gluten-free flours as part of the recipe, I use salt, and pure apple cider vinegar and baking soda to leaven it.

Dry, measure out in large measuring cup:

About half almond meal, then 1/4 amaranth and 1/4 sorghum by proportion, so that would be 1/2 cup almond meal, 1/4cup of amaranth and 1/4 cup of sorghum. You can add a bit more to make 1 and 1/4 cup total flours for thicker bread

1/4 to 1/2 teas baking soda

optional spices, such as pinch of cumin, cinnamon, chinese five spice, or 1/2 teas cocoa powder

pinch of salt to taste, maybe a 1/4 teaspoon

wet ingredients, mix in separate bowl:

1/2 half teasp (or more) apple cider vinegar

glop of olive oil, about a spoonful (depending on how moist you want this, teaspoon or more)

glop of molasses, maybe half to a teaspoon

glop or honey, agave, or other sweetener, to taste. (can use artificial or stevia, if going low sugar route) perhaps the equivalent of a tablespoon

add 1 egg and beat it up

You will be adding water to this, but add the flours/nut meals first and then see how much you need to add to get a thick batter, since flour mixtures vary in dryness and eggs vary in size

Stir until blended, adding water as needed.

Pour batter into your preheated pan that has more oil in it. Pan should be hot but not smoking, watch the oil carefully. Cook until bottom is done, then finish under broiler. Never leave it alone but watch carefully as it cooks, as nutmeals burn quickly.

The stovetop to broiler method makes wonderful crust, and it cooks quickly. It needs no gum with this mixture.

recipe was on this thread here

The same flour mixture could be subbed in as a "cornbread enhancer" for those looking for all purpose flours, or who want cornbread, but have discovered they can't eat corn. This recipe keeps well in the refrigerator without having to be frozen. I keep half amaranth and half sorghum gluten-free flour mixed up in the refrigerator as a sort of "all purpose." fallback.

Oh, and the skillet - yes, definitely the cast iron is the key to a good crust and moist interior.

Takala, I have no doubt you are probably a very good cook :) and can probably add a little of this and a little of that and everything comes out awesome. Thanks for writing this up. I think I understand your directions better this time. Question: So, are you saying to cook this in a heated, but not too hot, frying pan with a little oil in the bottom sorta like you would cook pancakes? Then, how long under the broiler? That's fuzzy to me.

0

Share this post


Link to post
Share on other sites

Thanks, Lisa. I will try it soon and let you know how it goes and what kind of flour I use :)

Many thanks! This is a treasured recipe for my entire family, so I just have to find a way to continue to make it and have it taste as good as before (maybe not exactly the same as before but still as wonderful!). I will be interested to hear what type of flour(s) you use and whether you make any other changes (e.g., I'm not sure if the baking soda and baking powder are required because of the buttermilk, or if they have something to do with the gluten in the flour?).

I'm thinking of using one of the suggestions here to try Bob's Red Mill gluten-free flour mixture and see how that turns out. That would be the easiest I think.

My grandmother taught me to cook from the time I was about 10 (I'm now 50), and she also taught me how to make pie crust. I have never used a store-bought pie crust, and I'm told mine are wonderful. So that is the next project -- a really wonderful gluten-free pie crust so I can continue to make homemade apple pies (which she also taught me how to make), my husband's and my favorite quiche (a recipe we developed), etc.

If anyone here has a great gluten-free pie crust recipe, please share! (Maybe that would require a new topic header?)

0

Share this post


Link to post
Share on other sites

Use water. You could use milk, buttermilk, (or add a bit extra vinegar to the plain milk) or other milk sub like nut milk if you wanted to.

Skillet bread in small 8" round cast iron pan, like cornbread:

I would be using those 3 gluten-free flours as part of the recipe, I use salt, and pure apple cider vinegar and baking soda to leaven it.

Dry, measure out in large measuring cup:

About half almond meal, then 1/4 amaranth and 1/4 sorghum by proportion, so that would be 1/2 cup almond meal, 1/4cup of amaranth and 1/4 cup of sorghum. You can add a bit more to make 1 and 1/4 cup total flours for thicker bread

1/4 to 1/2 teas baking soda

optional spices, such as pinch of cumin, cinnamon, chinese five spice, or 1/2 teas cocoa powder

pinch of salt to taste, maybe a 1/4 teaspoon

wet ingredients, mix in separate bowl:

1/2 half teasp (or more) apple cider vinegar

glop of olive oil, about a spoonful (depending on how moist you want this, teaspoon or more)

glop of molasses, maybe half to a teaspoon

glop or honey, agave, or other sweetener, to taste. (can use artificial or stevia, if going low sugar route) perhaps the equivalent of a tablespoon

add 1 egg and beat it up

You will be adding water to this, but add the flours/nut meals first and then see how much you need to add to get a thick batter, since flour mixtures vary in dryness and eggs vary in size

Stir until blended, adding water as needed.

Pour batter into your preheated pan that has more oil in it. Pan should be hot but not smoking, watch the oil carefully. Cook until bottom is done, then finish under broiler. Never leave it alone but watch carefully as it cooks, as nutmeals burn quickly.

The stovetop to broiler method makes wonderful crust, and it cooks quickly. It needs no gum with this mixture.

recipe was on this thread here

The same flour mixture could be subbed in as a "cornbread enhancer" for those looking for all purpose flours, or who want cornbread, but have discovered they can't eat corn. This recipe keeps well in the refrigerator without having to be frozen. I keep half amaranth and half sorghum gluten-free flour mixed up in the refrigerator as a sort of "all purpose." fallback.

Oh, and the skillet - yes, definitely the cast iron is the key to a good crust and moist interior.

Takala, how long under the broiler? Also, do you cook these like pancakes? Thanks.

0

Share this post


Link to post
Share on other sites

Yes, like a giant pancake you don't flip - The 'under the broiler' part will depend on how far away from the top burner element the rack is set - about 6". And it goes fast. Maybe a minute or two, maximum, and you watch the top of the bread until it starts to turn color and lightly brown- then pull it out with a hot mitt potholder on your hand. This is why I emphasize NEVER leave this stuff unattended when you are cooking it.

0

Share this post


Link to post
Share on other sites

Yes, like a giant pancake you don't flip - The 'under the broiler' part will depend on how far away from the top burner element the rack is set - about 6". And it goes fast. Maybe a minute or two, maximum, and you watch the top of the bread until it starts to turn color and lightly brown- then pull it out with a hot mitt potholder on your hand. This is why I emphasize NEVER leave this stuff unattended when you are cooking it.

Ok. I'm going to try your skillet bread sometime soon.

0

Share this post


Link to post
Share on other sites

Takala, I'm not going to lie to you, I just finished off 4 pieces of your skillet bread (as in I just ate half of it--oink). That was some good eats!

I'm going to have to work on my technique and get that down b/c I did burn the bottom. The amazing thing is it was still good even burned a little bit on the bottom. Wow.

THANK YOU for sharing that delicious recipe.

Lisa, your cornbread is next :)

0

Share this post


Link to post
Share on other sites

Freeatlast, I hope my grandmother's cornbread turns out as well!! Good luck with the flour substitution. I can't wait to hear about the results.

Lisa

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,345
    • Total Posts
      920,489
  • Topics

  • Posts

    • I am sorry that you are sick!   Unfortunately, all celiac testing requires you to be on gluten.  😔.   Testing is usually not over until you get an actual diagnosis, but it appears that you may very well have celiac disease.    Here is more information: http://www.cureceliacdisease.org/screening/ http://theceliacmd.com/2015/06/six-reasons-to-test-for-celiac-disease-before-starting-a-gluten-free-diet-3/ in the meantime, you can eliminate dairy products temporarily.  It may provide some relief.  
    • Karen, the iodine test was a test for DH used in the 'olden' days. Iodine would be swabbed onto a spot and then it would be covered with a bandage. If someone had DH the iodined area would break out in lesions. I don't know how but we do know iodine can activate the antibodies. That is why some of us with DH have to avoid iodine in foods until the antibodies have cleared the dermis. OP, if you haven't been tested for celiac you should be and if you have active lesions a biopsy done next to a lesion by a DH knowledgable dermatologist may help in diagnosis.
    • The gluten-free diet (GFD) is the only validated treatment for celiac disease (celiac disease), but despite strict adherence, complete mucosal recovery is rarely ... View the full article
    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined