| Level: | Easy |
| Total: | 1 hr 54 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 34 min |
| Yield: | 12 servings |
Ingredients
- 2/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 3/4 cup All-Purpose Gluten-Free Flour Mix, recipe follows
- 1/2 cup cornmeal
- 1/2 cup cornflour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 cup coconut oil, plus more for pans
- 1/3 cup agave nectar
- 1/3 cup applesauce
- 2 teaspoons pure vanilla extract
- 400 grams millet flour
- 300 grams sweet rice flour
- 300 grams potato starch
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your “buttermilk.”
- In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the “buttermilk,” and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
- Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
- Recipe Courtesy of Shauna James Ahern
Nutrition Facts
| Calories | 190 |
| Total Fat | 9.5 grams |
| Saturated Fat | 8 grams |
| Sodium | 355 milligrams |
| Carbohydrates | 26.5 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
Reviews
Sooooo delicious. Can’t tell it’s GF. I kept it in the frig and it was delicious for a week.
Sooooo delicious. Can’t tell it’s GF. I kept it in the frig and it was delicious for a week.
Sooooo delicious. Can’t tell it’s GF. I kept it in the frig and it was delicious for a week.
Tasty! I used coconut milk instead of rice milk and the texture and flavor were pleasing! It did fall apart a little when I cut it but for my egg and dairy free grandson it was a real treat!
This was delicious… a little too salty for our taste, but very moist and delish.
**Don’t use Rice Dream rice milk, tho, as it’s made with barley and not really gluten free. Myself and my sons had horrible reactions to it for the longest time until I found this out.
**Don’t use Rice Dream rice milk, tho, as it’s made with barley and not really gluten free. Myself and my sons had horrible reactions to it for the longest time until I found this out.
Easy, light and summery! You could easily use just about any fruit next time we will add strawberries. we used zylotal in place of sugar which worked perfectly, can’t wait to try it again.
I think this recipe is FANTASTIC! I have a ton of food allergies and was so thrilled to find a cornbread recipe that did not have gluten, dairy, eggs or refined sugar in it! None of which I can have. And the bread comes out cooked all the way through. Many gluten free recipes do not really cook all the way through. Yes, this recipe is moist (referring to the comments below), but I think the final product is delicious! If you have a ton of food allergies like I do you’ll love it! Note: I used 1 cup of cornmeal not 1/2 cup of cornflour and 1/2 cup of cornmeal because all I had on hand was cornmeal. I will make this again and again even for my non-gluten free friends:-). It’s a keeper!
This recipe wasn’t bad it just isn’t what I rememeber real cornbread (meaning not gluten free to taste like. It was super dense, almost cake like. Other people thought it was ok but i won’t make it again.
2 THINGS. I love cornbread. I bake a lot gluten-free. It’s not that this recipe isn’t good, it’s just not what I was looking for. I like a more authentic cornbread which is made without flour (gluten-free or otherwise) and has a crumbly texture. This cornbread was very moist, very oily, and much more the consistency of a moist cake.
I’m a huge fan of Babycakes and actually had this cornbread in the bakery this past weekend. I have been saying for days that it was so good that I wished that I had turned around and got a whole loaf. I just found this recipe and am determined to make it for myself. Hands down THE BEST cornbread I’ve had in my life. Gluten free breads generally do not taste great. You’d never know it was gluten free if you weren’t told so. God Bless Erin McKenna!!!