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February 26, 2017

The Best Gluten-Free Cornbread We Have Eaten Recipe

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Recipe used with permission from Shauna Ahern of Gluten-Free Girl
Adapted from The Better Homes and Garden Break Book

Makes 8 servings

What you need:

GF cornbread140 grams gluten-free all-purpose flour mix
1/4 cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon psyllium husk
¼ cup shortening (preferably lard and not butter)
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
1 cup yellow cornmeal

How to prepare:

Heat the oven to 425F.

Mixing the dry ingredients: Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.

Cutting in the shortening: Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour.

Adding the wet ingredients: Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Finishing the batter: Stir in the cornmeal, whisking fast, until it is just combined. Do not over-stir.

Baking the cornbread. Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

Per Serving:

Calories 226
Carbohydrates 36.4 g
Protein 4.5 g
Fat 8.4 g
Dietary Fiber 1.7 g

Click here for a printer-friendly PDF

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Filed Under: Feature Recipe, Gluten-Free, Healthy Recipes & Menus, Lunch, Snacks & Appetizers, Supper Tagged With: gluten free recipes, Gluten-free, Gluten-Free Girl, registered dietitian

About Deb Lounsbury

Registered Dietitian, Certified Diabetes Educator

Deb is a former member of the Health Stand Nutrition Team

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Comments

  1. Catherine says

    February 26, 2017 at 6:20 pm

    What is psyllium husk – can I leave it out or is there a substitute?

    Reply

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