Gluten Free Cornbread

I’m a real sucker for gluten free cornbread. Something about hot, warm, crumbly bread straight from a caste iron pan gets me excited for cooler weather. And unlike yeast breads, it’s quick and easy to make on a busy weeknight.

Most cornbread recipes call for the use of white flour – something I NEVER use in my kitchen for a number of reasons:

1. Its nutritional equivalent is probably close to that of eating cardboard.
2. Our country is too wheat dependent.
3. White flour has profound negative impacts on blood sugar.
4. My son’s severely allergic, so we just don’t go there.

You can read more about my mini-rant on wheat in my earlier post, “Why Not Wheat?” or more about my son’s wheat allergy here.

Long story short, yes, white flour does amazing things in the kitchen and it’s no secret that I’m happy to eat pizza, cookies, cake, and other white flour-containing treats on special occasions, but the buck stops there. Not in my kitchen.

I’ve tried using extra cornmeal in the place of flour for gluten free cornbread recipes, but it’s always so… how do you say? Corny? But then I found this intriguing recipe on The Pioneer Woman blog. I don’t know anything about this blog except that I tweaked this recipe to fit my own needs and it’s now my go to gluten-free cornbread recipe. The secret?

Replace the white flour with homemade buckwheat flour.

“Why homemade?” you may ask. If you notice, buckwheat flour is full of black specks throughout the mixture and these are actually from the hull of the seed, not the seed itself. I buy regular old raw, hulled buckwheat (not kasha; kasha is toasted), throw it in my Blendtec blender (my all time favorite kitchen gadget) and process it into flour within 30 seconds. If you don’t have a Blendtec, you could use a coffee grinder or spice grinder instead; it’ll just take a little longer since you might have to work in batches.

You can also easily make this cornbread recipe vegan by replacing the milk with almond milk and the eggs with flaxseed eggs or any other egg substitute.

Gluten Free Cornbread

2016-09-21 10:25:52

Serves 8

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 2 cups organic, non-GMO yellow cornmeal (I buy Butterworks Farm, a local brand, but there are tons out there)
2. 1 cup homemade buckwheat flour (see notes above)
3. 2 tsp salt
4. 2 tsp baking powder
5. 2 eggs
6. 3 cups milk
7. 1/2 cup olive oil
8. 1 tsp baking soda
9. 1 - 2 tbsp olive oil (for greasing the pan)

Instructions

1. Preheat over to 450 degrees, place a 12″ caste iron skillet in the oven at the same time.
2. Combine cornmeal, buckwheat flour, salt and baking powder. Mix together and set aside.
3. Whisk eggs together in a medium-sized bowl. Add milk, olive oil and baking soda to the eggs and whisk till well-combined. The oil will separate, but it’s okay.
4. Add dry ingredients to wet and whisk till smooth. Allow to stand for approximately 5 minutes. The batter will begin to thicken and bubble slightly.
5. Remove hot pan from the oven, grease the pan with a small amount of olive oil, and then gently pour the batter into the pan evenly. The batter should sizzle as it hits the pan.
6. Bake for 25 – 35 minutes till golden brown.
7. Allow cornbread to cool for about 10 minutes and then slice into triangles and enjoy!

By Leah Webb

Deep Rooted Wellness https://www.deeprootedwellness.com/