Gluten-Free Cornbread

Total Time:
1 hr 54 min
Prep:
20 min
Inactive:
1 hr
Cook:
34 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2/3 cup rice milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup all-purpose gluten-free flour mix
  • 1/2 cup cornmeal
  • 1/2 cup cornflour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1/2 cup coconut oil, plus more for pans
  • 1/3 cup agave nectar
  • 1/3 cup applesauce
  • 2 teaspoons pure vanilla extract
Directions

Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.

Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."

In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.

Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.

Nutritional analysis per serving:

Calories 190; Total Fat 9.5 g; (Sat Fat 8 g, Mono Fat 0.7 g, Poly Fat 0 g) ; Protein 2 g; Carb 26.5 g; Fiber 2 g; Cholesterol 0 mg; Sodium 355 mg


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    This was delicious... a little too salty for our taste, but very moist and delish.
     
    **Don't use Rice Dream rice milk, tho, as it's made with barley and not really gluten free. Myself and my sons had horrible reactions to it for the longest time until I found this out.
    Easy, light and summery! You could easily use just about any fruit next time we will add strawberries. we used zylotal in place of sugar which worked perfectly, can't wait to try it again.
    I think this recipe is FANTASTIC! I have a ton of food allergies and was so thrilled to find a cornbread recipe that did not have gluten, dairy, eggs or refined sugar in it! None of which I can have. And the bread comes out cooked all the way through. Many gluten free recipes do not really cook all the way through. Yes, this recipe is moist (referring to the comments below), but I think the final product is delicious! If you have a ton of food allergies like I do you'll love it! Note: I used 1 cup of cornmeal not 1/2 cup of cornflour and 1/2 cup of cornmeal because all I had on hand was cornmeal. I will make this again and again even for my non-gluten free friends:-). It's a keeper!
    This recipe wasn't bad it just isn't what I rememeber real cornbread (meaning not gluten free to taste like. It was super dense, almost cake like. Other people thought it was ok but i won't make it again.
     
    2 THINGS. I love cornbread. I bake a lot gluten-free. It's not that this recipe isn't good, it's just not what I was looking for. I like a more authentic cornbread which is made without flour (gluten-free or otherwise) and has a crumbly texture. This cornbread was very moist, very oily, and much more the consistency of a moist cake.
    I'm a huge fan of Babycakes and actually had this cornbread in the bakery this past weekend. I have been saying for days that it was so good that I wished that I had turned around and got a whole loaf. I just found this recipe and am determined to make it for myself. Hands down THE BEST cornbread I've had in my life. Gluten free breads generally do not taste great. You'd never know it was gluten free if you weren't told so. God Bless Erin McKenna!!!
    Greetings! I never - ever review recipes that I find but felt compelled to do so on this one. I have celiac disease which basically forbids me from eating all products containing gluten or flour-based products so I often find it very difficult to find one that suits my pallat (sp?). This recipe is not only extremely (though not overly) moist, but has AN AMAZING TASTE!! I usually don't make my own cornbread because it always comes out crumbly and dry. This cornbread is anything but. It's easy to make and everyone in my household loves it and only want this cornbread when we have it. The one and only thing I have to caution on is the lining of the pan with coconut oil... My first time baking it, I lined it with the coconut oil and within 5-7 minutes in the oven it was totally burned!! Coconut has a low heat tolerance so the 2nd time, I simply lined it with olive oil then sprinkled some of the gluten-free all purpose flour and it was just as good - and not black on the outside! I found all the ingredients at Whole Foods (a specialty food store here on the west coast) so that made the whole process much easier.
     

     
    Take my word for it - if you are able to eat gluten or not - this is the best cornbread I've ever tasted!! (And I went to culinary school and have worked in restaurants for going on 11 years.)
     

     
    YAY TO ERIN MCKENNA!!!
    The ingredients were odd, and corn flour proved tough to find. The batter smelled odd, but I tried to give it a chance. It's heavy and not crumbly at all. It's too much unlike cornbread to make me forget there's no gluten in it. Ah, such is the way with many things.
    This is a great cornbread. You would never know how healthy it is from the lack of dairy, eggs, sugar or even WHEAT. It holds together perfectly and even has a nice buttery flavor, probably from the coconut oil. It's far superior to other vegan cornbread recipes I have made. Coconut oil is in solid form but if you stir it around above a pot of boiling water it completely liquifies eventually. I love babycakes and can't wait to try the other recipes.
    Why do you think this is healthy? Unliess you are allergic, dairy is healthy and eggs have a brain anti-oxidant in them to help prevent neurological disorders-it's called cholesterol. And this recipe does have suger in it. Agave syrup is still sugar...so it will still affect your blood sugar levels. The only healthy part for a lot of us who may very well be gluten sensitive is that it is gluten free. If you want mor than what's "fashionably healthy" research Dr. David Permutter.. 
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