cornmeal bread
If I tell you this recipe, will you still love me? It’s so easy.
I love making yeast breads. It’s so satisfying, that back-to-earth feeling. I love kneading the bread, letting it rise under a towel, the whole ritual. But sometimes, near-instant gratification doesn’t suck too much, either.
Gluten Free Cornmeal Bread
Ingredients
1 cup Arrowhead Mills Cornmeal
1 cup + 2 tBsp. Bob’s Red Mill GF All Purpose Flour
1/2 tsp. xanthan gum
4 tsp. baking powder (yes, 4)
1/4 cup granulated sugar (use a scant 1/4 cup, really)
3/4 tsp. salt
1 cup milk (any kind)
2 large eggs, beaten
1/4 cup neutral oil, like canola
1. Preheat the oven to 425 degrees.
2. Combine the first 6 ingredients (up to and including the salt) in a large bowl. Set aside.
3. In a medium bowl, whisk milk, eggs and oil until well blended. Add the wet ingredients to the dry ingredients and whisk until combined. It’s batter, not dough. It’ll look like it. Don’t worry.
4. Pour into a greased 9″x9″ loaf pan & bake for about 25 minutes or until a toothpick inserted in the center comes out clean and it’s browned on top/around the edges.
5. Slice & eat. If you go light on the sugar, this is really nice for a sandwich. Or just slather with some butter. Either way, you won’t be sorry.
Warmly,
Nicole
Don't miss a recipe! Stay connected. Enter your email address: |
{ 12 comments }
I cant wait to taste this recipe. Is it possible to make this with a bread maker?
Hi, Peter,
Thanks for responding…. I would say that this is not a good recipe for a bread maker since it doesn’t require any kneading. It’s more like cake batter. Does that make sense? Keep reading!
Warmly,
Nicole
Nik,
You’ve done it again…given me just what I’ve been looking for in my quest to try more gluten free! I do tend to doctor (you won’t be surprised) by cutting down oils and butter as much as I think the recipe can bear. I’ll give this a shot at some point soon.
Nice work.
KM
Hi, Kar!
If you find good, workable substitutes, post them here! I love it.
xo
Nik
We love cornbread at our house so we will have to try your version. I am sugar-free so I use agave or some other sugar substitute. Your scant 1/4 cup measure sounds right on – there is a natural sweetness to the cornmeal that is yummy and too much sugar would overpower it. Love your picture, too!
Hi, Amy,
This is actually not cornbread. It’s cornmeal bread, much more a loaf bread. I have posted a recipe for cornbread in the past – just click on the Blue Plate Specials page and it will link you right to it. I agree that cornmeal doesn’t need too much help! Thanks for posting…
Warmly,
Nicole
Hi,
I am still recovering from the shock of having two coeliacs in the family. It probably takes a while to get used to all the things you cannot cook with any more.
So it was a nice surprise to find glutenfreeonashoerstring.com and my first attempt making cornmeal bread turned out delicious. Thank you very much. I will come back to you your site to have a go at the other recipes.
Hi, Eva,
I understand how you feel. There is not only a big intellectual learning curve when you’re first starting out, but you’re also mourning, in a way, your old life. It gets easier and easier. I’m so glad you had success with the cornmeal bread, and I promise you’ll have many, many other successes. It becomes second nature quite suddenly. I’m glad you found us.
Warmly,
Nicole
Wonderful! The cat loves it too!
Hi, Denise,
The cat? Don’t tell my cat that your gets fed so well. I’ll have a revolution on my hands. :)
Warmly,
Nicole
Not only does this make awesome bread it makes fantastic muffins. A dozen perfect little gf corn muffins! I fed these to my parents and they couldn’t even tell that they were gluten free. LOL
I have just made this bread for my other half, who cannot eat wheat breads and struggles with wheat gluten. We live in the UK, and the bread alternatives are expensive and are not at all like bread. I don’t have any real experience in baking per se, but I saw this and thought I would give it a go. This receipe is fantastic, very easy to follow. The finished bread just melts in your mouth and tastes delicious. I will keep this recipe forever and use it for all basic cornmeal bread recipes. Now….back to eating my lovely bread. Thank you Nicole.
{ 1 trackback }