Gluten Free Homemade Cornbread Food

GLUTEN-FREE CORNBREAD

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

Steps:

• 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.

GLUTEN FREE CORNBREAD

Steps:

• Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
• Preheat oven to 425 degrees.
• Sift together dry ingredients, add cornmeal.
• Mix together wet ingredients.
• Add to dry ingredients and mix well.
• Pour into greased 9 x 13-inch pan, smooth.
• Bake at 425 degrees for 25 minutes.
• Variation: Recipe makes 20 biscuits.

GLUTEN-FREE CORNBREAD

Steps:

• Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
• Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
• Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
• Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
• Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
• Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE CORNBREAD

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
• Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."
• In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
• Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
• Recipe Courtesy of Shauna James Ahern

GLUTEN-FREE CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
• Mix cornmeal, sugar, flour, and baking powder together in a bowl.
• Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

GLUTEN-FREE DOUBLE-CORN CORNBREAD

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
• Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.

GLUTEN-FREE SKILLET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
• Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
• Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
• Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm.

GLUTEN FREE CORNBREAD

Steps:

• Preheat oven to 425. Add cast iron skillet to oven while it heats up and you mix the ingredients.
• Mix dry ingredients together in a bowl.
• Add butter in pats and blend with dry ingredients as if you were making pie crust. (I use my hands to cut it in.).
• Add the eggs and buttermilk.
• Mix with fork just until blended.
• Take skillet out of the hot oven and add 3 TBSP of butter and let it melt.
• Pour batter over the hot butter.
• Return to oven and bake for 20 minutes.
• Once done, flip onto a plate for serving (upside down).
• (Note: the top won't brown very well but you will never know this once you flip it.).

CORNBREAD (GLUTEN FREE)

Steps:

• Combine cornmeal and boiled water. Stir the resulting mush and cool slightly (it does not have to be warm).
• Separately, combine flour, sugar, gelatin, baking powder and salt in a large bowl. Add oil and eggs to cornmeal mush. Mix well. Add to dry ingredients, stirring well but for no more than two minutes. Fill greased muffin cups 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes. Makes 12 regular or 6 jumbo muffins.

MY FAVORITE GLUTEN FREE CORNBREAD

Steps:

• Sift together dry ingredients into a bowl.
• Add egg, milk and butter. Beat until smooth, about 1 minute. Do not overbeat!
• Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees.
• Serve warm with honey and butter.