babble » food » Family Kitchen
Family Kitchen
Gluten-Free Cornbread
Gluten Free Cornbread
I have only very rarely tried to adapt a recipe to be gluten-free. So, today, for our food-allergy friendly week at the Family Kitchen, I thought I would try something simple—something that would logically and naturally lend itself to a gluten-free adaptation.
Corn is naturally gluten-free, and a cornbread seemed perfect for the start of fall.
I used potato flour and tapioca flour to substitute the wheat in this recipe. Both are light and white. If you are just starting to cook gluten-free, I would suggest purchasing the specialty flours in a bulk section of a good health food store. They are generally less expensive that way, and you can buy smaller amounts for your early experiments.
Gluten-free Cornbread
3/4 cup sugar
2/3 cup corn meal
2/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs lightly beaten
2/3 cup milk
2/3 cup buttermilk
1 stick butter, melted
1. Preheat oven to 375 degrees. Butter a 9 inch cake pan. In a medium sized bowl, whisk together sugar, corn meal, flours, baking powder, baking soda, salt, and cinnamon. In a large liquid measuring cup, stir together eggs, milk, and buttermilk. Whisk in melted butter.
2. Pour into prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Go Back To Family Kitchen
0 Comments
[...] Gluten-Free Cornbread [...]
Celiac Disease Symptoms and the Best Gluten-Free Recipes on the Web | The Family Kitchen commented on Jan 20 11 at 11:38 ammaybelle commented on Oct 06 10 at 10:50 pmthis is perfect for my son. thanks .
Vivian commented on Nov 17 10 at 11:56 amI totally agree that cornbread is a great item to make gluten free and I’m glad that people can see it’s not too hard to modify some recipes when a food allergy needs to be taken into account. I wonder if your recipe used potato starch (sometimes called potato starch flour) which is a lightweight flour, or if it used potato flour which is heavy. I use both in my gluten free cooking but they serve different purposes. For a lighter cornbread I would use potato starch, for a heartier cornbread I might use potato flour.
Jaime commented on Nov 17 10 at 3:59 pmI believe it was potato flour, although I did buy it quite awhile ago in the bulk section of the health food store, so I don’t still have the packaging.
Add your take:
Note: Babble is a supportive, diverse community. We encourage a range of opinions,
but any unduly hostile comments will be removed.
Comments are delayed up to 15 minutes
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
The Walt Disney Company supports Babble as a platform dedicated to honest, engaged, informed, intelligent and open conversation about parenting. However, the opinions expressed on this site are those of individual parents/writers and do not reflect the views of Disney. In addition, content provided on this site is for entertainment or informational purposes only and should not be construed as medical advice, diagnosis, treatment, or safety advice.
0