One of our readers recently asked for help making gluten free cornbread so we set out to find some of the best recipes for it, in the gluten-free blogosphere and beyond. This time of year is perfect for making old fashioned cornbread. It goes perfectly with gluten-free chili – also a Fall favorite around our house.
We love the cornbread mix from Gluten-Free Naturals and the new one from Pamela’s as well. Both products offer outstanding taste and texture and are super easy to make. And that is all I’m looking for a in a cornbread.
For those that don’t like – or can’t find – gluten-free cornbread mixes, here are some tasty looking recipes to try when you have a hankering for cornbread:
- Over at Karina’s Kitchen, this Yeasted Quinoa-Cornbread Recipe offers a different twist on cornbread – if you include the add-ins like caraway seeds, rosemary or dill.
- The Whole Foods Market Gluten-free Cornbread Recipe calls for soy flour, which I find mimics wheat flour extremely well.
- At the Gluten Free Cooking School, they have a Gluten-free, Casein-free Southern Cornbread Recipe that works great for cornbread dressing.
- Gluten Free Mommy offers a simple Gluten-free Cornbread Recipe. She calls it a “plain jane version” but it’s easy and looks delicious!
- Last but not least, this Blueberry Lemon Cornbread Recipe from Hold The Gluten’s blog is more of a quick bread - but it sure looks scrumptious!
Whether you use a mix or make cornbread from scratch, a cast iron skillet is the best pan to use if you have it. Not only does it give you extra iron – it yeilds a perfect golden crunch for your cornbread!
I checked The Essential Gluten-Free Grocery Guide and Arrowhead Mills Yellow Corn Meal seems to be the most widely available gluten-free corn meal available in the U.S. The company makes gluten products so remember to look for the gluten-free marking on the package.
Let us know if you have a favorite gluten free cornbread recipe we should know about!
{ 4 comments… read them below or add one }
Bob’s Red Mill cornbread mix is really tasty!
You know – BRM cornbread mix is pretty good. It’s one of the few things I like from that line. The taste of bean flour in my baked goods does not appeal to me. Many people report that they do not detect the taste of beans in cookies or brownies but unfortunately I do. Due to bean flours, BRM products are particularly nutritious.
I have noticed brownish specks in two cornbread mixes I have purchased. Is this soy bean related? Is it the cornmeal? Of course, my first guess was weevils. I through it out and have ruined two different recipes. Please tell
me if these specks are normal?
Thanks,
Lou Ann Chancellor
Hi Lou Ann, I’ve never noticed brownish specks before, but I’m hardly a baking expert and we usually make cornbread from scratch (it’s cheaper than buying mixes). Were the mixes from the same company? Did you try calling the company to ask them? I’d be surprised if they wouldn’t send you a coupon for a replacement mix if you have to throw the one you bought away.