Gluten Free Corn Bread

There are things that we miss out on when we are gluten free. Corn bread was something that I really missed! I  wanted to find one that was moist, yet crumbly, had great flavor and it had to be great fresh and hot from the oven, yet freeze well. This one does all that!

It can be make dairy free using almond or coconut milk. Rice milk will probably work, but I have not tried it with rice milk, so if you do, please let me know. Kefir works wonderfully also. This recipe also works with coconut sugar, I actually like it best with coconut sugar. When using a butter substitute, I recommend Earth Balance, soy free, gluten free and dairy free spread. I am sure there are others out there that work great, but that is my favorite.

Enjoy!

1 cup Kathy’s GFFM (recipe follows)

1 cup yellow cornmeal

1 cup millet flour

1 tablespoon xanthan gum

1 tablespoon baking powder

¾ teaspoons salt

½ teaspoon baking soda

¼ cup melted butter (or melted coconut oil for dairy free)

½ cup white sugar (or coconut sugar if you prefer)

1 ½ cup buttermilk (or kefir, coconut milk also works in this recipe if you are dairy free)

3 large eggs

Preheat oven to 375

Lightly grease the bottom and sides of a 9×9 baking pan or a 9x5x3 loaf pan.

Whisk together the flours, xanthan gum, baking powder, salt and baking soda.

In a separate bowl whisk together the melted butter, sugar, milk and eggs until smooth.

Add the wet ingredients to the dry ingredients. Mix until smooth.

Pour the batter into the prepared pan and let stand for 10 minutes uncovered.

Bake for 30-40 minutes for the 9×9 pan and about 55 minutes for a loaf pan, until the bread is golden brown. The internal temperature has to be 190°F. Use a thermometer, as this is about 3-5 minutes past when inserting a toothpick in the center will come out clean. Check the temperature in the center of the cornbread and any other location that appears to be less brown to be sure the temperature is correct.

Cool for at least 5 minutes before turning out of the pan and cutting. Serve warm. This recipe freezes beautifully and is excellent for making cornbread dressing!

Kathy’s Gluten Free Flour Mix

Equal parts by weight of white rice flour and corn starch, and 1/2 the amount of one in brown rice flour:

1 pound white rice flour

1 pound corn starch (tapioca starch will work instead of corn starch if you cannot use corn starch)

1/2 pound brown rice flour

Mix in a large bowl with a wire whisk and then sift with a fine mesh sifter at least 3 times to make sure it is completely blended in.

Smaller batches will work, just keep the ratios the same.

1/2 pound white rice flour and corn starch and 1/4 pound brown rice flour for example.

This will make about 1 ½ cup Kathy’s Gluten Free Flour Mix