Gluten Free Cornbread : Easy To Make Best Gluten-Free Cornbread Recipe

If you are exposed to a “gold standard” diagnosis of celiac disease, gluten sensitivity or intolerance, being allergic to wheat, a gluten-free diet seems perfect for you. An overwhelming gluten free cornbread recipe requires cornmeal as the only grain that can be made either with sour cream or milk.

What Is Gluten?

The protein found in wheat, barley, and rye is known as gluten contributes to celiac disease found among affected individuals which flattens the villi responsible for food absorption. Sometimes, non-celiac gluten sensitivity is characterized by a digestive reaction in others.

Gluten Free Natural Foods

Grains like corn, rice, quinoa, amaranth, buckwheat, sorghum, teff, wild rice and oats, pure spices, food starches without wheat, guar, xanthan gums, alcohols are free of gluten.

Gluten Free Cornbread Recipe

Baking the Gluten-Free Cornbread in a cast-iron skillet will form the most distinctive crust to make your experience delightfully versatile.

Cooking time: 30 minutes

Ingredients

1. 2 cups of coarsely grinded yellow cornmeal
2. 1 teaspoon of kosher salt
3. 1 teaspoon of baking soda
4. 2 teaspoons of baking powder
5. 1 egg
6. 4 tablespoons of unsalted butter
7. 1 or 1/2 cups (340 g) plain yogurt (melted and cooled)
8. 4 tablespoons of honey

Directions

To make Gluten-free cornbread Preheat the micro-oven to 400°F. Grease a 12-inch cast-iron skillet or an 8-inch square or round pan and set it aside.

In a large bowl, place the cornmeal, salt, baking soda, and baking powder, combine them well. In a separate bowl, mix the egg, butter, yogurt, and honey, batter it properly. Pour the batter into the dried mixture and whisk it.

If buttermilk is used, the mixture will be relatively thinner. Pour the mixture into the readied pan. Bake for 20-30 minutes, until a light golden-brown layer is formed on the top and around the edges. Insert a toothpick in the center, see if comes out clean.

Take the Gluten-free cornbread out, get it sliced to be served savory or sweet!

Substitutions

Dairy-free: Use a combo of buttery sticks in place of unsalted butter (reduce the salt by half) and non-dairy plain yogurt. Else, mix half of the plain dairy-free yogurt with unsweetened almond milk. It will serve the best bet.

Egg-free: Try with one “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed settle).

Corn-free: No other gluten-free flour can be used as an ingredient apart from cornmeal for the corn-free recipe.

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