) Moist and Flavorful Cornbread with No Gluten Ingredients
As a nutritionist and food blogger, I constantly strive to develop and share healthy and delicious food options. In today’s world where people are becoming more conscious about their health and wellbeing, it is important to make sure that we choose the right ingredients while cooking. That’s why I am excited to introduce you to this Gluten-Free Cornbread recipe!
Cornbread is a classic comfort food that is easy to make and perfect for any occasion. This recipe is not only gluten-free, but also dairy-free, making it a great option for those with dietary restrictions or those who are looking for healthier alternatives.
This delightful cornbread recipe has the perfect balance of sweetness and savoryness, making it a great option as a side dish or even for breakfast. The recipe is made with simple ingredients that you may already have in your kitchen pantry.
So get ready to add this delicious gluten-free cornbread recipe to your list of go-to comfort foods!
Why You’ll Love This Recipe
This recipe is a gluten-free version of the classic cornbread recipe that is perfect for those who have celiac disease, gluten intolerance or simply would like to avoid gluten in their diet. But don’t be fooled, this recipe will win the hearts of all food lovers, even those who usually indulge in wheat-based products.
This cornbread is fluffy, moist and has a slightly sweet taste that pairs perfectly with anything you serve it with. It’s easy to prepare and requires only a few simple ingredients that you probably already have in your pantry. The best part is that it’s versatile and can be enjoyed at any time of the day – as a breakfast treat or as a side dish for lunch or dinner.
What makes this recipe stand out is its unique blend of gluten-free flours and xanthan gum that work together to create the perfect texture. The use of plain yogurt instead of buttermilk gives the cornbread a tangy flavor, while the addition of margarine makes it rich and buttery.
Whether you choose to serve this cornbread on its own or as a base for your favorite toppings, this recipe will surely impress your taste buds. So why not indulge in this guilt-free pleasure today?
Ingredient List
Here are the gluten-free ingredients needed for this cornbread recipe:
Dry Ingredients:
- 2 cups yellow cornmeal
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup white granulated sugar
Wet Ingredients:
- 2 large eggs (or equivalent amount of egg substitute for a vegan option)
- 1 cup plain yogurt (dairy-free substitute: dairy-free sour cream or plain coconut yogurt)
- 1/2 cup water
- 1/2 cup margarine or butter (vegan substitute: vegan butter, coconut oil or olive oil)
Gluten-Free Flours and Starches:
- cornmeal (naturally gluten-free)
- tapioca flour
- cornstarch
- sorghum flour
Gluten-Free Baking Aid:
- Xanthan gum (adding xanthan gum to gluten-free cornbread recipe helps to bind the dry ingredients together creating a structure similar to that of wheat-based bread)
Note: For best results with the gluten-free flour mix in the recipe, use all four types of flours and starches – tapioca, cornstarch, sorghum flour and gluten-free all-purpose flour. If you need your cornbread to be dairy-free, replace the margarine with vegan butter, coconut oil or olive oil and replace the yogurt with sour cream or plain coconut yogurt.
The Recipe How-To
Now that we have discussed the ingredients, let’s move on to the how-to part of this gluten-free cornbread recipe.
Step 1: Preheat your oven
Preheat your oven to 425°F / 218 °C.
Step 2: Prepare the dry ingredients
In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of gluten-free flour (tapioca flour, cornstarch, and sorghum flour), ¼ cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of xanthan gum.
Mix all the dry ingredients thoroughly until they are combined evenly.
Step 3: Combine Wet Ingredients and Dry Ingredients
In another mixing bowl, whisk together two large eggs (or vegan egg substitute), ½ cup of melted margarine (or vegan butter) and 1 cup of plain yogurt (or sour cream or dairy-free alternatives) until combined. Add in one cup of water and mix well.
Slowly pour the wet mixture into the bowl with the dry ingredients. Stir all ingredients together until just combined.
Step 4: Bake in Skillet
Heat a skillet on medium-high heat and add some margarine or vegan butter to coat it. Pour the cornbread batter into the skillet.
Bake for about twenty minutes or until golden brown on top. To check if it’s done, you can insert a toothpick in the center – it should come out clean.
Step 5: Let It Cool
Once done, remove from the skillet and let it cool for about five minutes before serving.
Enjoy your delicious, gluten-free cornbread!
Substitutions and Variations
Are you looking to switch up your gluten-free cornbread recipe? Fortunately, there are many ways to do so without sacrificing flavor and texture.
For a dairy-free version of this recipe, replace the plain yogurt with a non-dairy unsweetened yogurt or sour cream substitute. Additionally, swap out any margarine for vegan butter or another dairy-free alternative.
If you’re looking for an egg-free or vegan option, use a commercial egg substitute like Ener-G Egg Replacer instead of real eggs. Alternatively, try using applesauce or mashed ripe bananas as a natural binder in place of eggs.
To reduce the sugar content in this recipe, use alternative sweeteners like maple syrup or honey instead of granulated sugar. Additionally, consider using less sugar than the recipe calls for if you prefer your cornbread less sweet.
For those with celiac disease or a gluten intolerance, ensure that all ingredients used are certified gluten-free. You may also want to substitute wheat flour with other gluten-free flours like almond flour, coconut flour, or rice flour.
Want to add some extra texture and flavor to your cornbread? Try adding in cooked bacon bits, diced jalapeños, shredded cheese (if not following a dairy-free diet), or chopped herbs like rosemary, thyme, or sage.
Overall, there are many substitutions and variations that can be made to tailor your gluten-free cornbread recipe to your personal preferences and dietary needs. Don’t be afraid to experiment and get creative with your ingredients!
Serving and Pairing
Once your gluten-free cornbread is ready, it’s time to serve and enjoy! This delicious and healthy bread can be paired with a variety of dishes to complement its golden, crumbly texture and sweet taste.
For a savory meal, pair this gluten-free cornbread with a hearty chili or stew. The sweetness of the bread pairs perfectly with the spicy flavor of a good chili. This is a classic pairing that never gets old, especially during cold days when you need something warm and comforting to eat.
If you want to sweeten things up, serve the cornbread with some warm honey or jam on top. The sweetness will complement the flavor of the bread while adding an extra layer of texture. Additionally, you can also serve it as a side dish at breakfast along with some scrambled eggs or bacon.
To add some color and texture to your plate, try serving the gluten-free cornbread alongside a fresh salad or roasted vegetables. If you’re feeling adventurous, you can even make some gluten-free stuffing using this cornbread as the main ingredient for Thanksgiving dinner!
With so many pairing options available, this recipe is perfect for any occasion – from casual weeknight dinners to formal gatherings. So go ahead and make yourself a batch of delicious gluten-free cornbread – your taste buds will thank you!
Make-Ahead, Storing and Reheating
Now that you’ve baked a delicious gluten-free cornbread, you may be wondering about the best way to store it for later enjoyment. Fortunately, this cornbread recipe is incredibly versatile and can remain fresh for several days if stored properly.
If you plan on serving your gluten-free cornbread within a day or two of baking it, you can simply wrap it in plastic cling film or aluminum foil and keep it at room temperature. Be sure to cover it tightly to prevent it from drying out.
However, if you prefer to make it ahead of time, you can also store the cornbread in the refrigerator or freezer. For refrigeration, wrap the cooled cornbread in plastic cling film and place it in an airtight container. This will help to extend its shelf life by several more days.
To freeze your gluten-free cornbread, wrap it snugly with plastic cling film and then transfer the entire loaf to a freezer-safe bag. It’s important to label the bag with the date so that you know exactly when it was frozen. The cornbread will remain fresh for up to three months.
When it’s time to reheat your gluten-free cornbread, simply pop it into a preheated oven at 350°F (175°C) for five to ten minutes until it is heated through. Alternatively, you can microwave one or two slices on medium heat for about 20 seconds.
Keep in mind that overblasting your cornbread in the microwave may cause it to become dry and tough, so use caution when reheating this way. Following these storage tips will help ensure that your delicious homemade gluten-free cornbread tastes just as fresh as when it was first made!
Tips for Perfect Results
When it comes to baking gluten-free recipes, it can be a bit tricky to achieve the ideal texture and flavor. With the right tips and techniques, however, you can perfect your gluten-free cornbread recipe.
Firstly, make sure to use gluten-free flour that has xanthan gum or any other binding agent that can mimic the effect of gluten in baked goods. This helps to provide structure and prevent crumbling.
Another essential tip is to measure the ingredients correctly. Too much liquid can make the cornbread dense and heavy, while too little can result in a dry and crumbly texture. Use measuring cups and spoons for precision.
For best results, make sure all your ingredients are at room temperature before baking. This helps them blend together more easily and promotes even baking.
When mixing the batter, avoid overmixing as this can cause the cornbread to be tough. Mix until everything is well incorporated but stop as soon as that happens.
Lastly, let the cornbread cool completely on a wire rack before serving. This allows the flavors to develop fully while preventing the bread from becoming soggy.
By following these tips for perfect results, you’ll undoubtedly end up with delicious gluten-free cornbread that everyone will enjoy.
Bottom Line
Overall, this gluten-free cornbread recipe is an incredibly easy and delicious option for those who are looking for a healthy and allergen-free option. With plenty of variations that can be made with this recipe, it is perfect for anyone who wants to mix things up in the kitchen. Whether you are dairy-free or vegan, this recipe can be easily adapted to suit your needs.
Not only is this recipe versatile, but it’s also nutritious! With naturally gluten-free ingredients like cornmeal, tapioca flour, and sorghum flour, you’ll be consuming all the goodness of wholesome grains. All of the ingredients in this recipe have been chosen specifically to help support a healthy and balanced lifestyle.
So why not give this recipe a go? The cornbread comes out light and fluffy with just the right amount of sweetness. You’ll love how easy it is to prepare and how satisfying it is to eat. It’s perfect on its own or served with your favorite dish. Say goodbye to bland and boring food, and hello to a deliciously healthy meal option!
Gluten Free Cornbread Recipe
Ingredients
Dry ingredients
- 1/4 cup white bean flour
- 1/4 cup sorghum flour
- 1/4 cup cornstarch
- 1/4 cup tapioca flour
- 1 cup cornmeal
- 1/2 teaspoon xanthan gum
- 1 teaspoon egg substitute
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Wet ingredients
- 1 cup plain yogurt
- 2 eggs
- 2 tablespoons margarine, melted
- 1/4 cup orange juice or 1/4 cup water
Instructions
- Preheat oven to 400 degrees. Grease 8" square pan.
- In a mixing bowl, whisk together the dry ingredients. Set aside.
- In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
- Add the dry ingredients and stir until just blended.
- Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
- Cut into squares and serve warm or at room temperature.
Add Your Own Notes
Nutrition
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