Wednesday, March 21, 2012

Finally, Some Followthrough Around Here!

     Ohhhh.... Long about September of last year I promised I'd share a gluten-free cornbread with you guys.  I reckon it's about time I posted it, huh?

     I like Bob's Red Mill Gluten-Free mix because it's a non-intimidating way for gluten gluttons, like myself to ease into the gluten-free world for friends without having to fiddle around with math and science.  I imagine gluten-free bakers as wild-haired chemists in lab coats gleefully chortling over beakers filled with guar gum and buckwheat flour.  They look pretty cool, actually...  Mostly, my wild-haired self chortles over butter and various forms of garlic.  Not much chemistry there...

     The flour mix works better for some things than others.  It can have a strong, bitter taste sometimes.  But in a recipe like this, where there are equal parts flour and cornmeal, it does a fantastic job of filling out the muffins while at the same time, not being over-powering...  It's pretty much a straight substitution of my regular cornbread recipe (good gosh, I just realized how many versions of cornbread I have on this blog... maybe I also chortle a little over cornmeal...) but I'll go ahead and post it here anyway.  I baked these in muffin form so they would cook faster, but they are not sweet like most cornbread.  I am from the South where the tea is sweet and the cornbread is not.  They held their shape very well as muffins, I'm not sure how this recipe would perform as an actual full-size cornbread.

Gluten-Free Cornbread
1 C + 3 Tbs yellow corn meal
1 C Bob's Red Mill Gluten-Free flour mix
1 Tbs granulated sugar
1 Tbs baking powder
1 tsp salt
1 C milk
1/3 C vegetable oil
1 large egg, lightly beaten

Preheat oven to 400°.  Line a muffin tin with liners.  Combine corn meal, flour, sugar, baking powder and salt in medium bowl.  Combine milk, vegetable oil and egg in bowl; mix well.  Add milk mixture to flour mixture; stir till just blended.  Pour into prepared baking pan.  Bake for 10-15 minutes or until wooden pick inserted in center comes out clean.

Absolutely everyone at our dinner party loved this!  No one with gluten issues will feel deprived eating this.  If you do want sweeter cornbread, increase the sugar to 1/4 C and omit the extra 3 Tbs cornmeal.  Just don't tell me you did it, OK?  It might cry a little...


  1. Listen to you--you are becoming a gluten free expert! Pretty soon you will be wearing a lab coat with wild hair, chortling over garbanzo bean flour and potato starch along with those crazy scientists :)

    1. I do love a good potato starch... Does the lab coat come with club membership?

    2. The membership comes with a $50 a month fee :) No one said the scientists were philanthropists...

    3. Well, I'll start a new club. It'll be called the Free Gluten-Free Scientist's Club. FGFSC for short. That rolls off the tongue, don't it? FLDSMDFR!

  2. YUM!! These were so good. I'm so glad you posted the recipe! I think the wild hair and lab coat would be a nice touch the next time you're baking gluten free! I will watch for a picture on your blog. If you don't have the coat, you can borrow one of ours :)

    1. I bet these would be even better with some of your fancy almond flour in there... Mmmmmm.... Do gluten-free baker lab coats come in Chubby Huggs size?


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