By Jaime
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.
More Cornbread Recipe:
Cornbread Muffins with Sugar Plums
Cornbread to Go with Hefty Slider Bags
Gluten-free Cornbread
Ingredients
- 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
Directions
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.
Food , Recipes
