IS YELLOW CORN FLOUR GLUTEN FREE RECIPES

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EASY GLUTEN-FREE CORNBREAD | HEALTHYGFFAMILY.COM



Easy Gluten-Free Cornbread | healthyGFfamily.com image

The easiest and most delicious gluten-free cornbread! It's made with just a few ingredients, comes together in 10 mins and bakes for just 25 minutes! Then you have warm, soft & fluffy cornbread! A perfect add to any meal! Recipe doubles well for feeding a larger crowd or having extra for the next day!

Provided by Healthy Gluten-free Family

Categories     Side Dish    Fall    Bread

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 16

Number Of Ingredients 8

1 cup gluten-free all purpose flour (we used GF Jules - affiliate link))
1 cup gluten-free yellow cornmeal
1/2 cup sugar
1 teaspoon salt
1 tablespoon + 1/2 teaspoon baking powder
1/4 cup butter or dairy free butter (melted)
1 cup milk or dairy free milk of choice (unflavored (we've made it with skim milk - whole milk))
1 egg (whisked)

Steps:

  • Preheat oven to 400 degrees F and line an 8x8 pan (or 9x13 if doubling the recipe) with parchment paper, or grease pan well.
  • In a large mixing bowl, whisk together dry ingredients (flour, corn meal, sugar, baking powder, salt) using either a whisk or the whisk attachment of a stand mixer.
  • Make a well in the center and remaining ingredients (melted butter, whisked egg, milk) and using a spoon or the paddle attachment of a stand mixer, mix to combine, scraping down the sides as needed, so that batter is smooth and without clumps. Do not over mix.
  • Pour the batter into prepared baking pan, use a spatula to spread or gently rock pan the pan side to side so that batter is even and in the corners.
  • Bake for 20 minutes uncovered, then cover loosely with foil and bake an additional 5 minutes, or until top is golden and a toothpick comes out of the center clean.
  • Remove from oven and let rest for 5-10 minutes. Gently lift the parchment paper out of the pan and onto a cutting board, slice and enjoy!
  • Serve as is or enjoy with butter and/or honey.
  • Store extra in a sealed container for up to 2 days, reheat in the microwave for 10-15 seconds to warm.

GLUTEN-FREE CORN MUFFINS - GLUTEN-FREE BAKING



Gluten-Free Corn Muffins - Gluten-Free Baking image

Gluten-Free Corn Muffins. These bakery-style corn muffins are sweet and tender. A combination of corn flour and cornmeal adds the perfect amount of flavor and crunch to these easy-to-make muffins. 

Provided by Elizabeth

Yield 12

Number Of Ingredients 10

nonstick cooking spray or paper muffin liners
1 cup gluten-free all-purpose flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour) ((5 ounces; 140 grams))
3/4 cup gluten-free corn flour, see note ((3 1/4 ounces; 90 grams))
2/3 cup granulated sugar ((5 ounces; 140 grams))
1/3 cup medium ground cornmeal ((2 ounces; 56 grams))
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2/3 cup water ((5 1/3 ounces; 150 grams))
1/2 cup vegetable oil ((3 1/2 ounces; 100 grams))
2 large eggs, whisked ((about 4 ounces; 113 grams))

Steps:

  • Preheat oven to 350 degrees F. Grease 12 standard muffin cups with nonstick cooking spray or line with paper liners. 
  • Whisk together flour, corn flour, sugar, cornmeal, baking powder, and salt. Add water, oil, and eggs. Whisk until smooth. 
  • Fill muffin cups about 2/3 full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 18 minutes. 
  • Allow muffins to cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool completely. Store, wrapped, on the counter for up to three days or freeze, up to three months. 

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