GLUTEN-FREE CORNBREAD
Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.
Provided by Elizabeth
Number Of Ingredients 9
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 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
Nutrition Facts : Calories 190, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 355 milligrams, Carbohydrate 26.5 grams, Fiber 2 grams, Protein 2 grams
GLUTEN-FREE OATMEAL CORNBREAD
Provided by Eating Healthy Spending Less
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, and grease a loaf pan.
- Whisk all ingredients together and pour into loaf pan.
- Let cornbread dough rest for 5 minutes before putting in the oven. This allows the oats to absorb some liquid.
- Bake for 20-25 minutes, or until gold brown around the edges and the center feels firm.
- If you want to make these into muffins, set your oven to 350 degrees and bake for 18-20 minutes.
RUSTIC OATMEAL CORNBREAD
Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
Provided by Susie D
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.
Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4
A BOWL OF GLUTEN-FREE OATMEAL
When I was first diagnosed with celiac, I didn't miss most of the gluten. But a bowl of warm oatmeal? I longed for that. You see, until a few years ago, there were no gluten-free oats available on the market. Oats themselves are naturally gluten-free. However, since they are usually grown side-by-side with wheat, transported in the same truck as wheat, and manufactured on the production lines as wheat, the cross-contamination of typical oats make them not gluten-free. However, the good news is that companies like Bob's Red Mill now sell certified gluten-free oats. Oatmeal, you're back!
Provided by Shauna Ahern
Categories main-dish
Yield 2 servings
Number Of Ingredients 5
Steps:
- Set a saucepan over high heat. Pour in the milk and water. Add the salt and vanilla extract. Bring the liquids to a boil.
- When the milky water is boiling, pour in the oats. Stir quite vigorously. When the water returns to a boil, turn down the heat to low. Simmer the oats, stirring every few minutes, until the oats are creamy and plump, the liquid fully absorbed, about 15 minutes.
- Turn off the heat and cover the pan. Let the oatmeal sit for five minutes to fully absorb the liquid.
- Top with your favorite sweetener and fruit. (This one is maple syrup, peaches, and blackberries.)
- Variations: If you cannot eat dairy, almond milk or hemp milk work well here too.
- If you have a fresh vanilla bean, scrape the insides of it into the pot instead of vanilla extract. This will be the best oatmeal you have ever eaten.
Nutrition Facts : Calories 240 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 536 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
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