Wednesday, July 7, 2010

Gluten-Free Cornbread

The biggest challenge to giving up gluten for my husband and myself was finding satisfying bread. We both love bean dishes and nothing goes with beans like a good cornbread. So I developed this cornbread recipe that’s gluten-free. Many of my friends prefer my gluten-free cornbread to the traditional variety.


1 cup yellow cornmeal
1 cup brown rice flour
3 tbsp. maple syrup
2½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
1 cup plain whole milk yogurt
½ cup water
¼ cup melted butter


Combine the dry ingredients and blend well. Beat the eggs. Melt the butter. Combine the wet ingredients. Put the dry ingredients into the wet ingredients and blend just until moistened and no dry pockets of cornmeal and flour remain.

Put the batter in an eight-inch square baking dish. Bake in a pre-heated oven at 425º for 20-25 minutes. Insert a knife to see if it’s done and continue to bake for a few more minutes if the inside is still wet.

Eat well, be well, live deliciously.

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