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  • Scott Adams
    Scott Adams

    Corn Bread (Gluten-Free)


    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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    The taste of these muffins was good, but they turned out very dry. I'm going to try them again, baking at a lower temperature. They seemed over-baked.

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    Good recipe...(I made the cornbread, no muffins), but I wish that it were a bit more moist. Very crumbly. Does anyone have any suggestions as to how to make it more moist?

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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

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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