gluten-free Cornbread Recipe

[angel42]

Hi,

I am really trying to help out my mother in law and find a gluten-free cornbread recipe for Christmas. I got super-sick after Thanksgiving at her place so she is now going out of her way to make sure it does not happen again. Does anyone have a quick and easy cornbread recipe that they like?

Thanks!!!!!!!!!!!

[angel-jd1]

I make this one all the time. Hope you like it.

-Jessica

Gluten Free Cornbread

1 Egg

1/2 Cup Liquid (milk, juice, water)

2 T Sugar

2 T Oil

1/2 C White Rice Flour

1/2 C Corn Meal

2tsp Baking Powder

1/2 tsp Salt

Mix well. Bake 425 for 17-20 min. Makes 6 muffins

I doubled this recipe and baked it in a small rectangle pan. The recipe comes from the back of the Bob's Red Mill White Rice Flour Sack.

[mn farm gal]

I have not tried the one that Jessica listed. But I did make the one that is on the land o lakes website it is under the gluten free section. Made it this week and the hubby even loved it, its moist. I am also making this for Christmas with some gluten free beef stew for my mom's place because this could be a meal for me. www.landolakes.com

[momandgirls]

Which brand of cornmeal is gluten free? I just called Bob's Red Mill and theirs is not manufactured in their gluten free plant so I'm too nervous to try it. What brand do you all use? Thanks!

[Nooner]

I've been using quaker cornmeal with no problem. I just switched to goya because it was cheaper, and it's been fine, too.

I use the recipe from the back of the quaker cornmeal container, and just add xanthan gum. Here it is:

1-1/4 cups flour

3/4 cup corn meal

1 teaspoon xanthan gum (optional)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup skim milk

1/4 cup vegetable oil

2 egg whites or 1 egg, beaten

Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

I've forgotten to the xanthan gum a couple of times, it's more crumbly without but still good.

For the flour I use 1 cup goya rice flour and 1/4 cup corn starch if I want a coarser texture. If I want it fluffier, more like the corn muffin box mixes, I use 3/4 cup rice flour and 1/2 cup corn starch.

If I'm making it for a savory dish, like stuffing or with gravy, I use half as much sugar.

It seems to take a few minutes longer to bake when it's gluten free. I give it 25 minutes, then check to see if it's turning brown. My oven doesn't bake evenly, though, and that might be why it takes longer.

I usually add a handful or two of frozen corn to the mixture before baking. I've also added a couple of tablespoons of salsa.

This recipe is pretty goof proof. I make it a lot, and it always seems to come out great!

[gymnastjlf]

Anyone ever tried this recipe for corn muffins? Are any adjustments necessary?

I've been using quaker cornmeal with no problem. I just switched to goya because it was cheaper, and it's been fine, too.

I use the recipe from the back of the quaker cornmeal container, and just add xanthan gum. Here it is:

1-1/4 cups flour

3/4 cup corn meal

1 teaspoon xanthan gum (optional)

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt (optional)

1 cup skim milk

1/4 cup vegetable oil

2 egg whites or 1 egg, beaten

Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

I've forgotten to the xanthan gum a couple of times, it's more crumbly without but still good.

For the flour I use 1 cup goya rice flour and 1/4 cup corn starch if I want a coarser texture. If I want it fluffier, more like the corn muffin box mixes, I use 3/4 cup rice flour and 1/2 cup corn starch.

If I'm making it for a savory dish, like stuffing or with gravy, I use half as much sugar.

It seems to take a few minutes longer to bake when it's gluten free. I give it 25 minutes, then check to see if it's turning brown. My oven doesn't bake evenly, though, and that might be why it takes longer.

I usually add a handful or two of frozen corn to the mixture before baking. I've also added a couple of tablespoons of salsa.

This recipe is pretty goof proof. I make it a lot, and it always seems to come out great!

[Nooner]

I've never made muffins out of this recipe...too lazy!

Just guessing, but I think it would just take an adjustment to the baking time.

[brendygirl]

It could even have been cross contamination that got ya at Thanksgiving.

Anyway, I think ENER-G makes a corn muffin mix. You could give it to her that way she could just dump everything in.

However, some people on here even say bakeware needs to be gluten-free, too.

I only have one person whom I let prepare me food when I'm not in the kitchen watching, and that's because she's totally anal particular.