As many people have intolerance to wheat, it is ideal that they can have gluten free cornbread. It may not be suitable to make sandwiches but will make a tasty treat when they want a snack. When buying cornmeal, it is important to make sure that you read the labels carefully, as not all makes are just cornmeal.
Some also include wheat and this is of no use whatsoever to someone who needs to be on gluten free diet. This will be the difference between buying cornmeal and corn flour. Cornmeal is fine and will not have any wheat in it but corn flour will.
Celiacs will be heartened to see that there are so many different recipes for corn bread that is free of gluten on the Internet. As well, they will be happy to know that they can try numerous different recipes until they find one they really like and want to stick with.
There is no way that it will ever become boring, as there are many things that can be added to it. For an exotic taste why not try sweet potato gluten free cornbread?
Gluten Free Cornbread Recipe
- 2 large free-range eggs
- 1/2 cup vegetable oil
- 3/4 cup sweet potato that has been pureed
- 3/4 cup brown sugar , packed
- 1 teaspoon of bourbon vanilla extract
- 1 cup gluten-free stone ground cornmeal – check it is cornmeal and not corn flour.
- 1 cup flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon – or more if you like it – I normally add at least a teaspoon full.
- 1 teaspoon Pumpkin Pie Spice blend
- Salt, to taste – if you are worried about too much salt just put a bit in the flour mix
Grease an 8″ cake pan and begin to mix the ingredients. Whisk the eggs and then add the oil. Carry on whisking and slowly add the sweet potato puree.
Keep whisking while you add the bourbon vanilla extract and the brown sugar.
Then mix together the rest of the ingredients and a different bowl. Once you are sure that the ingredients in both bowls are properly combined mix both bowls together.
Once you have made sure that both bowls ingredients are well and truly mixed together, pour the contents into the cake pan.
You will need to bake the cornbread for 45 minutes and check that it is ready by poking it and checking that it is turning golden brown. With a slim metal utensil, gently probe the center of the cornbread and if the implement comes out dry; you know it will be ready.
After the first one you will be better able to decide how long you want to bake it for and make the adjustment next time. Although this is meant for people who cannot eat wheat, it will soon become a firm favourite with everyone. gluten free cornbread is quick and easy to make – consider when you are making bread and even when using bread, make it will take an hour or more.
G. Smitty is a writer who loves to discuss many topics ranging from creamed cornbread to professional basketball. Thanks for reading!