Gluten Free Cornbread
photo by May I Have That Rec
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
9 pieces cornbread
- Serves:
- 9
ingredients
-
Dry ingredients
- 59.14 ml white bean flour
- 59.14 ml sorghum flour
- 59.14 ml cornstarch
- 59.14 ml tapioca flour
- 236.59 ml cornmeal
- 2.46 ml xanthan gum
- 4.92 ml egg substitute
- 59.14 ml sugar
- 4.92 ml baking soda
- 4.92 ml baking powder
- 3.69 ml salt
-
Wet ingredients
- 236.59 ml plain yogurt
- 2 eggs
- 29.58 ml margarine, melted
- 59.14 ml orange juice or 59.14 ml water
directions
- 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.
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Reviews
-
I made this with my veggie chili and it was fantastic! I made it for my non-celiac parents and they loved it and asked for the recipe. The thing I like about this recipe is it is very forgiving if you don't have some of the ingredients. My mom and I both made it with different substitutions based on what we had in the house and it turned out great! Here are our changes: Vanilla yogurt instead of regular. Scant 1/2 cup white rice flour (instead of sorghum and bean flour) filling the rest of the 1/2 cup with corn flour. Substituted xanthan gum for egg substitute. Used water for the liquid. Cooked 30 minutes, putting foil on top halfway through. We will definitely be making this one again and again!
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RECIPE SUBMITTED BY
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My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies.
I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen.
All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers!
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