Fluffy Gluten Free Cornbread Recipe - Allrecipes.com
Fluffy Gluten Free Cornbread Recipe
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Fluffy Gluten-Free Cornbread
Cornmeal, millet, and rice flours create a light, fluffy cornbread. See more
  • READY IN 30 mins

Fluffy Gluten Free Cornbread

Recipe by  

"This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
  2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2011

Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TBSP/3 tsp of baking powder). Definitely will use again.

 
Most Helpful Critical Review
Mar 07, 2013

Came out dry and not fluffy. I am very picky about cornbread and even non-GF versions can be dry and not fluffy. So, if this is the fluffiest I can get out of GF then I'd rather not have it. Sorry, I was really hopeful but it is just a predictable outcome with GF breads.

 
Sep 07, 2011

Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All Purpose Flour instead of millet and rice flour. I love that the cornbread came out nice and fluffly, but still holds its shape. Gluten free breads and cornbread tend to fall apart, but not this one. I plan on making again and adding applesauce and cinnamon for more of a breakfast type bread. Thanks! Great recipe!

 
Jun 06, 2011

This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't work well, so I used the millet anyway! I found that I had rice bran instead of rice flour, but it worked well for this! I made this thinner than the recipe by putting it into a 9x13 pan, and it was done in 20 minutes. Thanks for the great recipe!

 
Nov 26, 2012

I found this recipe a while back when I thought that I was going to have to go gluten free. It turns out that I didn't need to, but regardless, this is now my go-to cornbread recipe! I love this cornbread!!! The only thing I didn't like was that it often turned out a little too dry and crumbly, but I finally figured out how to fix that thanks to another reviewer - add xanthan gum. I had never used it before and was a little hesitant to add too much. I used 2 1/2 t. baking powder and about 3/4 t. of xanthan gum (which I stirred into the dry ingredients) and voila! Problem solved! It was fluffy but moist and stayed together. Perfect!! Thank you for the recipe and the great suggestions!

 
Nov 12, 2011

We really enjoyed this recipe! I made it as described and was amazed how truly bread-like it was. I will definitely make again. Next time, I may try adding more sweetener, likely honey or agave nectar, to up the sweetness a bit as my family tends to like it a bit sweeter. Really easy.

 
Sep 02, 2011

Excellent! Delicious! Soft and fluffy! Better than gluteny cornbread :) A+

 
Nov 04, 2011

is a bit drier than traditional cornbread, but that can be remedied by melting butter on top! deliciouso!

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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