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  • Scott Adams
    Scott Adams

    Corn Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Janet Wolkenstein

    1 ¼ cups yellow corn meal
    ½ cup white rice flour
    ¼ cup tapioca flour
    ¼ cup sugar
    2 teaspoons baking powder
    ½ teaspoon salt
    1 cup skim milk
    ¼ cup vegetable oil
    1 egg, beaten

    Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

    You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a gluten-free non-dairy milk substitute if
    needed.


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    I use my favorite recipe that I have used before "celiac" and just use my brand of gluten free flour combo. Cornbread is not a yeast recipe so it comes out basically just as good....... If you like sweet cornbread, there's a recipe on Allrecipes.com for Amusement Park Cornbread that I like sometimes. Sweet or Savory - both can be adapted from your own favorites.....

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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