Monday, November 15, 2010

Gluten Free Hearty Cornbread

I think I finally found what I was looking for in a cornbread that is perfect with soups and stews. I have taken the same recipe out of my very first GF cookbook, Cooking Gluten-Free! by Karen Robinson, and altered it now four times since 2003 to come up with this one and I believe it is a keeper. My magic ingredient is the GF Mighty Tasty Hot Cereal by Bob's Red Mill which is a blend of whole grain brown rice, corn, sorghum and buckwheat.

  • 1/3 cup organic agave syrup
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of xanthan gum
  • 1/2 cup Bob's Red Mill GF All purpose baking flour
  • 1 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
  • 1/4 cup flax seed meal
  • 2 tablespoons of organic butter, melted
  • 1 large egg
  • 1 cup of Almond milk, vanilla (or any milk of choice)
  1. Preheat oven to 400 degrees F. Butter or oil an 8 inch baking dish.
  2. Combine baking soda, salt, zanthan gum, flour mix, and Mighty Tasty Hot Cereal, flaxseed meal in a medium bowl.
  3. Combine butter, egg, agave and milk in small bowl.
  4. Slowly add the egg mixture to the flour mixture until blended.
  5. Poor batter into prepared baking dish and bake for 20-25 minutes, or until toothpick tests clean.
  6. Serve for breakfast or with your favorite stew or soup.
We served our cornbread with my Beef Green Chili Stew. Stayed tuned for future post.

1 comment:

  1. Made this cornbread again tonight using Pamelas Ultimate Gluten Free Baking mix and served it with a chicken tortilla soup. Again it was a hit! Love this recipe!!