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    Scott Adams

    Corn Muffins & Bread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Mix in large bowl:



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    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.

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    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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    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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    Guest Mom of possible celiac

    Posted

    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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    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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    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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    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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    Guest Lesley Forbush

    Posted

    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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    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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    Guest AmishCountryGirl

    Posted

    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.

    I was so hoping to find a good recipe for gluten-free cornbread that's actually moist...not dry and crumbly! Thanks so much for letting me (and others) know that this is the case!

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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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