I have been unable to source gluten-free flours and baking mixes locally, so I am going to have to purchase them online. I did not know this was the case when I moved to the capital city of North Carolina, but Raleigh is really just a small town. Even though Whole Foods located its Gluten-Free Bakehouse just minutes down the road in Morrisville, it does not cater to those of us who want to bake any gluten-free baked goods at home. Having no baking mixes, xanthan gum, or fancier flours, I decided to make a simple cornbread with the white rice flour I had on hand. I used the recipe from the Better Homes and Gardens New Cookbook and substituted white rice flour to make the recipe gluten-free. The result was delicious. I served the cornbread with butter and honey. No big complaints about the structure of the cornbread- I actually liked it better than some of the other iterations that I have made using other flour combinations. So here goes my plain Jane version of cornbread:
GLUTEN FREE CORNBREAD
1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs (I used jumbo sized eggs that my husband bought =)
1 cup milk
1/4 cup melted butter
Directions:
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.
Update: I can now find all my gluten free flours locally! Whole Foods is even carrying millet flour. This is a very basic sweet dessert type cornbread. Add a teaspoon of xanthan gum if you wish! I have made it without (obviously) in a pinch!
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Posted on March 28th, 2007 by Natalie
Filed under: Baked Goods, Breads, Celiac, Gluten Free
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Wow. I’ve been looking for a recipe for cornbread for a while. My wife and I enjoy our chili with cornbread, but of course, the stuff at the grocery store isn’t gluten free. Now, thanks to you and your recipe, we can safely have our chili and cornbread.
Thanks!
[...] have to thank Natalie (a.k.a. Gluten Free Mommy) for this corn bread recipe. (See her post about it here.) The only change I made to the recipe was to add about a teaspoon of xanthan gum to it. I always [...]