GLUTEN FREE CORNBREAD RECIPE KING ARTHUR RECIPES

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GLUTEN-FREE CORNBREAD - GLUTEN-FREE BAKING



Gluten-Free Cornbread - Gluten-Free Baking image

Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 9

1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) ((8 ounces; 226 grams))
1/2 cup gluten-free flour, see note ((2 1/2 ounces; 70 grams))
2 tablespoons granulated sugar ((1 ounce; 28 grams))
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk, see note for dairy-free option ((6 ounces; 170 grams))
2 large eggs ((about 4 ounces out of shell; 114 grams))
1/3 cup vegetable oil ((2 1/3 ounces; 66 grams))

Steps:

  • Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
  • Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
  • Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
  • Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
  • Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

GLUTEN-FREE CORNBREAD - MUFFINS OR PAN!



Gluten-Free Cornbread - muffins or pan! image

This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.

Provided by Chrystal

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 8

1 cup gluten-free flour blend (I use my blend, Ryze, or Bob's Red Mill 1 to 1)
1 cup gluten-free corn meal
¼ cup granulated sugar
2 teaspoons gluten-free baking powder
½ teaspoon salt
2 eggs, room temperature
1 cup dairy-free milk (or regular milk, or Buttermilk for a cake-like cornbread)
¼ cup oil of choice (or melted and cooled butter)

Steps:

  • Preheat oven to 350°F. Position rack in center of oven. Grease a 12 serving cupcake pan; or a square 9x9x2-inch baking pan; set aside.
  • In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, and salt.
  • In a separate medium mixing bowl, beat together eggs, milk, and oil. Add dry mixture to wet mixture, and stir just till blended.
  • Spoon batter evenly into the square pan or cupcake pans, filling about 2/3 full. For a square pan bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. For muffins, bake for 20 minutes or until a wooden toothpick inserted near center comes out clean.
  • Store leftover muffins in an airtight container at room temperature for up to two days.

Nutrition Facts : Calories 164 calories, CarbohydrateContent 21 grams carbohydrates, CholesterolContent 33 milligrams cholesterol, FatContent 7 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 muffin, SodiumContent 196 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

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