Delicious Gluten-Free Corn Bread Recipe to Try Today!
Welcome to my kitchen! As a nutritionist and food blogger, I am thrilled to share with you my recipe for High-Rising Gluten Free Corn Bread. This delicious corn bread is not only gluten-free but also dairy-free, making it a perfect choice for anyone with dietary restrictions or allergies.
Cornbread has long been a staple in Southern cuisine, and it’s no surprise why. With its slightly sweet flavor and fluffy texture, it pairs perfectly with spicy chili, savory stews or soups, or can be enjoyed as a standalone snack. Unfortunately, for those following a gluten-free diet, cornbread can often be off limits due to the use of wheat flour.
But fear not! With this gluten-free recipe, you can still enjoy the delicious taste of cornbread without compromising on texture or flavor. Whether you’re hosting a dinner party or looking for an easy weeknight meal accompaniment, this recipe is sure to please even the pickiest eaters.
So let’s get started – grab your apron, preheat your oven and get ready to make some mouth-watering high-rising gluten-free corn bread that everyone will love!
Why You’ll Love This Recipe
There are a million and one reasons why you’ll love this high-rising gluten-free cornbread recipe! First and foremost, it’s incredibly easy to make – no complicated steps or hard-to-find ingredients. Plus, it’s gluten-free, dairy-free, nut-free, and vegan friendly. So, no need to worry about finding substitutes or skipping out on your favorite dishes because of dietary restrictions.
But the real reason you’ll fall head over heels for this recipe is the taste. The combination of chickpea flour, cornmeal, and cassava flour (which is naturally gluten-free) creates a sweet and savory flavor that pairs perfectly with any meal. The addition of brown sugar and honey give it just the right amount of sweetness without being overpowering.
Oh, and did I mention the texture? It’s light, fluffy, and almost cake-like. You won’t even believe it’s gluten-free! But here’s the secret: xanthan gum is used as a binding agent to ensure that the cornbread rises properly without any wheat flour.
This cornbread is not only perfect for accompanying chili or soup, but can also be served as a sweet treat with honey or jam for breakfast. And if you’re feeling extra adventurous, try making it in a cast-iron skillet for that classic Southern touch.
So go ahead and indulge in this sweet and savory cornbread without worrying about any dietary restrictions. Trust me, once you try it, you’ll never go back to the regular stuff again!
Ingredient List
Here is a list of all the ingredients you will need to make this delicious high-rising gluten-free cornbread recipe:
- 2 cups of yellow cornmeal
- 1/2 cup of gluten-free purpose flour
- 1/2 cup of chickpea flour
- 1/4 cup of cornstarch
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of xanthan gum
- 1 teaspoon of salt
- 4 tablespoons of brown sugar
- 1/4 cup of granulated sugar
- 2 large eggs
- 1/2 cup of canola oil
- 2 cups of powdered milk, or use dairy-free powdered milk
- 1 tablespoon of white vinegar
- 1 1/2 cups of warm water
Make sure to double-check that you have all these ingredients at home before starting your cooking!
The Recipe How-To
Now that you have all the ingredients prepared and ready to use, it’s time to start cooking! Follow these step-by-step instructions for making this High-Rising Gluten Free Corn Bread Recipe.
Preheat Oven and Prepare Pan
Preheat your oven to 400°F/200°C. Grease a 9-inch cast iron skillet or a baking dish with canola oil or dairy-free butter. Cast iron will give you a crispy crust, but you can also use a glass or ceramic baking dish.
Combine Dry Ingredients
In a large bowl, whisk together 2 cups of gluten-free yellow cornmeal, 1 cup of gluten-free purpose flour, ¼ cup of brown sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of xanthan gum, and 1 teaspoon of salt. Whisk thoroughly to make sure the dry ingredients are completely combined.
Add Wet Ingredients
In another bowl, beat two large eggs until frothy. Add in ½ cup of almond milk (or any milk substitute), ½ cup of water, and ⅓ cup of canola oil (or any neutral-tasting oil). Mix well.
Combined Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix well. Make sure they combine evenly for the best results. Do not overmix, as this could make your cornbread dense.
Bake the Cornbread
Pour the batter into the prepared skillet or baking dish. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let It Cool before Serving
When your cornbread is done baking, remove it from the oven and let it cool for a few minutes before serving. Serve warm with honey or maple syrup on top.
Tips for perfect results:
- Use a whisk to combine ingredients.
- Do not overmix wet and dry ingredients.
- Make sure pan is greased properly to avoid sticking.
- Use a cast iron skillet for the best results on crust.
Now that you have made this delicious High-Rising Gluten Free Corn Bread Recipe, it’s time to share with your friends and family. Enjoy!
Substitutions and Variations
Making substitutions and variations is a great way to customize your cornbread recipe to your own taste buds and dietary restrictions. Here are some options for you to consider:
– Gluten-free flour substitutions: You can use other gluten-free flours such as cassava flour, almond flour or coconut flour in place of the chickpea flour or gluten-free purpose flour. You may need to adjust the amount of liquid added to the recipe depending on the type of flour you choose.
– Sweetener alternatives: If you prefer a more savory cornbread, you can reduce the amount of brown sugar or honey. Alternatively, you can use maple syrup or agave nectar as a sweetener substitute for brown sugar.
– Dairy-free substitutes: For those who are lactose intolerant or vegan, you can replace powdered milk with almond milk, coconut milk, soy milk or any other dairy-free alternative.
– Cast Iron Skillet Cornbread: If you want to get creative with your cornbread cooking method, try using a cast iron skillet instead of a baking dish. It gives the bread a crispier exterior while maintaining a moist interior. Be sure to preheat the skillet before adding the batter.
– Southern-style Cornbread: If you’re looking for a richer and buttery taste, add 1/4 cup of melted butter to the batter in addition to canola oil. This would give it that southern-style flavor.
Regardless of what substitutions and variations you make, always remember that baking is an art that takes practice and adjustments to achieve perfection.
Serving and Pairing
Once this high-rising gluten-free cornbread is out of the oven, it’s hard to resist a slice or two right away. Serve it warm or at room temperature with a dollop of butter or honey drizzle, and it’s like music to your taste buds.
This sweet cornbread pairs perfectly with savory dishes such as chili, barbecue pulled pork, roasted chicken and black beans or lentil soup. It’s also a great sidekick to sweet dishes, including homemade raspberry or strawberry jam, maple syrup-based dips, fruit compotes or fruit salad.
For serving ideas, consider cutting mini triangles or squares for a party appetizer or individual portions. The skillet cornbread baked in a cast-iron pan works well for outdoor gatherings and potlucks. It serves as an ultimate comfort dish when paired with hot herbal tea, coffee or a glass of iced almond milk latte.
With these serving options that match your varying food preferences, you can make this gluten-free cornbread recipe an all-time favorite in your house.
Make-Ahead, Storing and Reheating
Making and storing the gluten-free cornbread is as easy as pie. You can make this cornbread ahead of time and reheat it whenever you want to bite into a warm, hearty slice of goodness. Here’s how to prep ahead, store and reheat the gluten-free cornbread:
– Prepare your gluten-free cornbread as indicated in the recipe.
– Once you have cooked your cornbread, let it cool down for about 30 minutes before cutting it.
– Wrap tightly in plastic wrap or airtight container and store at room temperature for up to 2 days. If you plan to keep it for longer than that, store it in the refrigerator or freezer.
To Reheat:
– Preheat your oven to 350F.
– Remove the plastic wrap or airtight container and wrap it in foil.
– Heat it up for about 10 minutes or until warm.
– To make sure it doesn’t lose its moisture content, put a cup of water on the oven rack beside the cornbread when reheating.
Pro Tips:
– To maintain moisture in the second day, reheat covered in microwave with a small mug of water close by.
– If you prefer a crispier crust after refrigerating, reheat the cornbread in a toaster oven or put it on skillet on medium heat for few minutes until crispy enough to your liking.
Now you can enjoy every slice of your gluten-free cornbread just as much as when freshly baked!
Tips for Perfect Results
Making gluten-free cornbread can be a bit more challenging than traditional cornbread, but with these tips, you can achieve perfect results every time.
1. Use a combination of gluten-free flours
Using a blend of different gluten-free flours, like cornstarch, chickpea flour, and gluten-free purpose flour can help create a better texture and flavor for your cornbread.
2. Mix dry ingredients together thoroughly
Be sure to mix all of your dry ingredients together thoroughly so that everything is evenly distributed. This will ensure that your cornbread rises evenly.
3. Use dairy-free milk
If you are dairy intolerant, using almond milk or coconut milk instead of cow’s milk is a great choice for this recipe.
4. Let the batter rest
After mixing all the ingredients, let the batter rest for a few minutes before baking. This will help the xanthan gum activate and create a light and fluffy texture.
5. Preheat your oven for at least 10-15 minutes
Make sure to preheat your oven for at least 10-15 minutes before baking your cornbread. This will allow the oven to reach the correct temperature and ensure even baking.
6. Skip the electric mixer
For best results, mix everything by hand rather than using an electric mixer. Over-mixing can cause the cornbread to become dense and dry.
7. Choose the right pan
Using a cast iron skillet or a baking dish that is at least 2 inches deep will help your cornbread rise properly and avoid any overflowing or undercooked edges.
By following these tips, you’ll have a delicious gluten-free and dairy-free high-rising cornbread in no time!
FAQ
Now that you have all the information you need to make this delicious gluten-free cornbread, let’s address some frequently asked questions. These questions will help troubleshoot any issues and provide you with additional tips to make your baking experience as enjoyable and successful as possible.
What makes cornbread rise high?
If you scan through the ingredients list of a cornbread recipe, you’ll immediately notice the presence of either baking soda or baking powder. These components play a crucial role in the batter, allowing the bread to rise adequately during baking and preventing any chance of it collapsing in the center.
What does adding an extra egg to cornbread do?
When incorporating additional ingredients into your cornbread recipe, it’s important to consider how they will impact the overall flavor and consistency of the dish. Depending on what you add, the taste and texture can vary significantly. For instance, including more corn will intensify the corn flavor, while throwing in an egg will impart a richer taste. Switching out water for buttermilk, on the other hand, will result in a creamier texture.
Why is cornbread not gluten-free?
Although corn itself is naturally free of gluten, traditional cornbread recipes typically contain gluten because they are made with a mixture of cornmeal and regular white flour. However, to create a gluten-free version of this beloved dish, it is important to utilize gluten-free substitutes, such as gluten-free cornmeal and gluten-free measure-for-measure flour, which is what we’ll be using in this recipe.
Bottom Line
:
Ladies and gentlemen, I hope you enjoyed this recipe as much as I enjoyed sharing it with you. By using cornmeal, chickpea flour, and xanthan gum, we made a delicious gluten-free cornbread that is naturally fluffy and full of flavor.
But let me assure you, that even though this recipe is gluten-free, dairy-free, and easy to make, it doesn’t lack the southern charm and taste of traditional cornbread.
So, whether you have dietary restrictions or are just looking for a healthier alternative to regular cornbread – this recipe definitely fits the bill. It’s perfect for any occasion – from a family dinner to a potluck with friends.
And remember, cooking should be enjoyable! Don’t be afraid to experiment with different ingredients and variations of the recipe to find your perfect version of gluten-free cornbread. With some practice and creativity, you’ll become a master baker in no time.
Thank you for reading this article; I hope you found it helpful and informative. Please let me know if there are any other healthy recipes that you would like me to explore in my next article. Until then, keep cooking delicious food!
High-Rising Gluten Free Corn Bread Recipe
Ingredients
- 1 1/2 cups yellow cornmeal
- 3/4 cup chickpea flour
- 3/4 cup cornstarch
- 1/4 cup powdered milk
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 5 tablespoons canola oil
- 1/3 cup brown sugar
- 1 1/2 cups water
- 1 tablespoon white vinegar
- 3 large eggs, beaten
Instructions
- 1. Combine all wet ingredients in bowl of electric mixer.
- 2. Combine all dry ingredients in a separate bowl.
- 3. Beat at medium speed for 2-3 minutes, scraping the sides of the bowl to help it along if necessary.
- 4. Pour into a lightly-greased 8x8" square baking pan. It should be about the consistency of cake batter or a bit thicker.
- 5. Allow to sit for 10 minutes. Preheat oven to 375 degrees at this time.
- 6. Bake for 25-30 minutes, or until bread is golden brown and a knife inserted in the center comes out clean and dry.
Add Your Own Notes
Nutrition
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