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Gluten-Free Homemade Cornbread
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Prep Time:
15 minutes
Total Time:
1 hour
Gluten-free cornbread: a versatile, tasty must-have for any meal.
Ingredients:
  • 3/4 cup cornmeal
  • 1/2 cup tapioca flour
  • 1/4 cup white rice flour
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup potato starch flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon guar gum
  • 1 1/4 cups almond milk, soymilk or regular milk
  • 1 teaspoon cider vinegar
  • 1/3 cup sugar
  • 2 eggs
  • 1/4 cup ghee (measured melted)
Instructions:
  • Preheat your oven to 400°F. Grease an 8-inch square glass baking dish with non-stick cooking spray (no flour).
  • Combine cornmeal, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, xanthan gum, and guar gum in a medium bowl; set aside.
  • In a medium bowl, use an electric mixer to beat together milk, vinegar, sugar, and eggs until frothy. Gradually add ghee while continuing to beat until thoroughly combined. Then, mix in the cornmeal mixture on low speed for about 1 minute until well blended. Pour the batter into a baking dish.
  • Bake for 20-25 minutes until the top springs back when lightly touched in the center and the cornbread pulls away from the sides of the baking dish. Allow to cool for 15 minutes before serving warm.

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