Best Gluten Free Cornbread - Gfcf Recipe

Name: Best Gluten Free Cornbread - Gfcf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sorghum flour; 1/4 cup tapioca starch; 1/4 cup potato starch; 1/4 cup sweet rice flour; 1/4 cup sugar; 4 teaspoons baking powder; 3/4 teaspoon salt; 1 teaspoon xanthan gum; 1/4 cup shortening (not butter); 2 large eggs; 1 cup non-dairy milk substitute; 1 cup yellow cornmeal

Servings: persons

1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet rice flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 cup shortening (not butter)
2 large eggs
1 cup non-dairy milk substitute
1 cup yellow cornmeal

1
Preheat the oven to 425 degrees.
2
Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
3
Cut the shortening (such as Earth Balance to make it casein free) into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour.
4
Combine the eggs and milk in a small bowl. You can use cow's milk just fine if it's not a problem for your family. I usually use original rice milk.
5
Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
6
Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
7
Pour into a greased 9 by 9 by 2-inch pan or a preheated greased cast iron skillet. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup sorghum flour, 1/4 cup tapioca starch, 1/4 cup potato starch, 1/4 cup sweet rice flour, and more.

Yes, Best Gluten Free Cornbread - Gfcf falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Gluten Free Cornbread - Gfcf

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