Arabella Lombardi Gluten free cornbread is a delicious and easy-to-make alternative to traditional cornbread. It is perfect for those who are gluten-intolerant or have celiac disease. This recipe uses a combination of gluten-free flour, cornmeal, and buttermilk to create a moist and flavorful cornbread that is sure to please everyone at the table.
Cornbread is a staple in Southern cuisine. It is a versatile dish that can be served as a side dish, a main course, or even a dessert. Gluten free cornbread is a great option for those who want to enjoy the taste of cornbread without the gluten.
Ingredients for gluten free cornbread recipe
- 1 cup gluten-free flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup melted butter
Instructions for gluten free cornbread recipe
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9×9 inch baking pan.
- In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before serving.
Here are some tips for making the best gluten free cornbread:
Tips for cooking or baking gluten free cornbread recipe
- Be sure to use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal, so it is important to find one that you like and that works well for you.
- Do not overmix the batter. Overmixing can result in a tough cornbread.
- Let the cornbread cool for a few minutes before serving. This will help it to set and make it easier to slice.
- Cornbread can be served with a variety of toppings, such as butter, honey, or chili.
- Gluten free cornbread can be stored in an airtight container at room temperature for up to 3 days.
Frequently asked questions about gluten free cornbread recipe
Here are some frequently asked questions about gluten free cornbread:
Can I use regular flour instead of gluten-free flour?
No, you cannot use regular flour instead of gluten-free flour. Gluten-free flour is a special type of flour that does not contain gluten, a protein that is found in wheat, rye, and barley. If you use regular flour, your cornbread will not be gluten-free.
Can I use milk instead of buttermilk?
Yes, you can use milk instead of buttermilk. However, buttermilk will give your cornbread a slightly tangy flavor. If you do not have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
Can I add other ingredients to my gluten free cornbread?
Yes, you can add other ingredients to your gluten free cornbread, such as corn kernels, chopped peppers, or cheese. Be creative and experiment with different flavors to find your favorite combination.
Gluten free cornbread is a delicious and versatile dish that can be enjoyed by everyone. Whether you are gluten-intolerant or simply looking for a healthier alternative to traditional cornbread, this recipe is sure to please.
So what are you waiting for? Give this gluten free cornbread recipe a try today!
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