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  • Scott Adams
    Scott Adams

    Corn Muffins & Bread (Gluten-Free)


    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.


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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

    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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