Gluten-Free Cornbread

May
7

I’ve always made cornbread with flour as one of the ingredients, but I really need one that is gluten-free, so flour is not allowed. Does anyone make their cornbread without adding flour? Keeping my fingers crossed. There are so many accomplished cooks on here!




Comments

  1. Patrice says:

    I have t o cook gluten free because of my daughter’s allergies. I use any cornbread recipe and substitute an equal amount of gluten free flour mix and a tiny bit of xanthan gum.

    The gluten free flour mix that is easiest is as follows. This makes a master mix. It is from the books by Bette Hagman.
    8 cups rice flour(brown rice flour works well)
    2 2/3 cups potato starch
    1 1/3 cup tapioca starch

    To use xanthan gum, you add a teaspoon for every two cups of gluten free flour mix. You will need to adjust your amount according to how much flour is in the recipe.

    A website I really like has a recipe for sweet potato cornbread. I have not tried it, but every recipe of hers I have used has been wonderful.
    http://www.glutenfreegoddess.blogspot.com

    I hope this helps.
    Patrice

  2. whaledancer says:

    If you’re up for a culinary adventure, here is my great-great-grandmother’s recipe for cornbread, which she got from Henry Ward Beecher’s 1859 book “Plain and Pleasant Talk About Fruit, Flowers, and Farming.” It has no flour, just cornmeal.

    Grandma Nash’s Corn Bread

    Upon 2 quarts sifted corn meal pour just enough boiling water to scald it thoroughly. If too much water is used it will be heavy. Let it get cold, then rub in butter size of egg with 2 teaspoons salt. Beat 4 eggs thoroughly (they will be all the better if the whites and yolks separately), add to meal and mix; then add 1 pint sour cream or buttermilk or sour milk (which stand in the order of their value), and 2 teaspoons baking soda (dissolved in hot water). Stir well and bake in buttered pan. When ready for oven mixture should be rather a soft batter; if not, add more cream. Can be made beforehand and soda and egg added when ready to bake.
    Mother Nash adds – “Success lies in scalding the meal.”

  3. Carolyn says:

    I always make cornmeal without flour which makes it gluten-free. Cornbread is a quick bread I bake fairly often as it makes leftovers or a few things from the garden into a meal around here. I bake it in an iron skillet but a heavy square baking pan will work in a pinch.

    Cornbread

    2 cups cornmeal
    2 eggs
    1-1/4 cups buttermilk or thinned yogurt
    1/2 teaspoon salt
    1 teaspoon baking soda
    2 tablespoons vegetable oil or butter

    Add the oil or butter to an 8-inch or 10-inch iron skillet and set in preheated 450ºF. oven while preparing rest of recipe.

    Combine remaining ingredients in medium mixing bowl. Pour hot oil or melted butter from iron skillet into batter, stir quickly to blend then transfer to hot skillet for baking.

    Bake 20 minutes at 450ºF.

    • Suzanne McMinn says:

      Patrice, whaledancer, and Carolyn, could I talk you all into posting your recipes in the recipe section instead of posting them in the replies here? It will be hard for others to find the recipes later if they aren’t categorized in the recipe section.

  4. mmackenzie says:

    Patrice, Whaledancer and Carolyn, thank you so much! My son’s girlfriend can’t have gluten, and of course I want to make food for her that is safe and tastes good, too. I try to make recipes that everyone will like whether they’re allergic to gluten or not. These all sound delicious! And all so different, too. Looks like I’ll be making cornbread soon. Thank you again.

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