How to Make Yummy Savoury Gluten-Free Cornbread

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Savoury Gluten-Free Cornbread. Gluten-Free Cornbread: The Ingredients Gluten-Free Cornmeal. Note: Corn is a gluten-free grain, but some brands of cornmeal aren't considered gluten-free by their manufacturer because of how they're processed. Look for a cornmeal that's labeled gluten-free.

Savoury Gluten-Free Cornbread If baking from scratch, in a separate bowl, combine the cornmeal, gfJules Flour™, baking powder, baking soda, salt and sugar. Stir the wet mixture into the dry ingredients or gfJules Gluten Free Cornbread Mix. Fold in the chopped peppers and corn kernels, if using. You can cook Savoury Gluten-Free Cornbread using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Savoury Gluten-Free Cornbread

  1. It’s 185 g of fine cornmeal.
  2. You need 55 g of buckwheat flour.
  3. You need 60 g of brown rice flour.
  4. It’s 2 tsp of bicarbonate of soda (baking soda).
  5. It’s 1/2 tsp of salt.
  6. You need 2 of medium eggs.
  7. Prepare 4 tsp of fresh lemon juice.
  8. Prepare 240 mls of soya/almond milk.

In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, butter milk, grated cheddar, and whisk to combine well. Create a well in the dry ingredients and pour in the wet ingredients. And if you make this buttermilk cornbread recipe, I'd love to know.

Savoury Gluten-Free Cornbread step by step

  1. Pre-heat the oven to 190°C and line a 7-inch baking tin with parchment paper..
  2. Sieve the dry ingredients into a large mixing bowl and combine thoroughly..
  3. In a large jug or bowl, whisk together the eggs, soya milk and lemon juice..
  4. Pour the wet ingredients into the dry ingredients. The flours in this recipe are very absorbent, so if your batter looks dry, add a tsp at time of soya milk until the batter is of a smooth, dropping consistency..
  5. Pour the batter into the baking tin, and use a spatula to spread it into the corners of your tin..
  6. Bake the cornbread in the centre of the oven for 30 mins. Check on the bread after 20 minutes and if it starting to brown too much, loosely place some foil over the top of the baking tin..
  7. Remove the cornbread from the oven and allow to cool slightly before cutting into slices and serving..

This cornbread is so easy and sooooo good. I only made a few changes due to dietary restrictions. It is naturally gluten-free and yellow cornmeal gives the cornbread a pretty, buttery yellow color, and has a great flavor. Yellow cornmeal is slightly sweeter than white cornmeal (also gluten-free), so it's often preferred in baking muffins, bread, or pastries. You can certainly use white cornmeal if you have it on hand or prefer it.

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