NORTHERN-STYLE, BUTTERMILK GLUTEN FREE CORNBREAD
SHOW ME HOW...
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GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN
WALK ME THROUGH IT...
Getting ready: Prepare gluten-free flour mix if needed (see below). Preheat oven to 375 ̊. Spray 8x8 baking dish with cooking spray or put paper liners into cupcake tray.
In a medium-sized mixing bowl, add the dry ingredients including: gluten free flour, cornmeal, baking soda, baking powder, salt, and xanthan gum.
YAY...TIME TO EAT!
This cornbread works very well in an 8x8 pan also.
Serve warm with lots of butter!
READY TO MAKE SOME CORNBREAD?
**A NOTE ABOUT THIS RECIPE** Prior to making this cornbread, first prepare the flour mix below. I realize that this is an extra step (sorry!), so as soon as time permits, I will convert the flour mix so that it's part of the cornbread recipe, thus avoiding the extra step, and having any left-over flour. In the meantime...this cornbread is amazingly yummy and I hope you'll give it a try!
1/2 cup butter
2/3 cup granulated sugar
2 large eggs
1 cup buttermilk
1 tsp. baking soda
3 tsp. baking powder
1 cup cornmeal
1 and 1/4 cup gluten free flour mix (see below)
1/2 tsp. salt
1 tsp. xanthan gum
1/2 cup milk
THE GLUTEN-FREE FLOUR MIX:
2 cups white rice flour
2/3 cup cornstarch
1/3 cup tapioca flour
Whisk all ingredients together
Store in air-tight container
PRINTABLE VERSION OF THIS RECIPE:
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
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· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL***
THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST. *** THANK YOU.