How to Make Gluten Free Cornbread

More and more people are choosing to go on a gluten free diet. Some choose this healthy lifestyle because of food allergies or celiac disease, and others just want to eat better so they can feel better. Whatever your reasons, you don't have to worry -- giving up gluten doesn’t mean giving up flavor. Although it can be a bit overwhelming at first, trying to find recipes that fit into your new meal plan, most of your traditional favorites can be adapted as gluten free.


How to Make Gluten Free Cornbread

Step 1

Preheat the oven to 400.

Step 2

Combine soy milk, egg whites, canola oil, and maple syrup together. Stir until blended.

Step 3

In a separate bowl, mix the cornmeal, frozen corn, rice flour, baking powder, baking soda, paprika and salt.

Step 4

Fold the dry ingredients into the wet ingredients and stir gently until well blended. Pour into lightly greased 9" baking square. Bake at 400 degrees for 30 minutes, or until a fork inserted in the bread comes out clean.

Tips and Warnings

If you add a small amount of powdered xanthan gum to the dry mix, it adds a little bit of volume to the rice flour in the recipe. Be sure to check all ingredients before cooking with them to make sure they are indeed gluten free.

Things You'll Need

1 C. soy milk, 2 egg whites, lightly beaten, 1/4 C. canola oil, 1/4 C. pure maple syrup, 1 C. fresh frozen corn , 1 C. brown rice flour, 1 C. cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. paprika, A pinch of salt

About this Author

Patti Wigington has been writing for nearly twenty years. Her work has appeared on a variety of websites and in a number of print publications, and she spent five years as a staff writer for a Columbus, Ohio, newspaper. She is the author of a children's book, a novel for middle grade readers, and two adult novels.

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