As I mentioned in this post, I’ve lately made an effort to prepare meals for special diets. I feel I should be more familiar with preparing and tasting gluten-free, dairy-free, low carb, etc. dishes, being a dietitian and all. The last thing I want is for an exchange like this happen:
Client: You say eating gluten-free can be tasty and baking gluten-free is totally do-able. How do YOU know? Have you ever baked gluten-free bread?
Your Excellent RD (YERD): Oh, you know, things mutter mutter stuff gibble wibble not quite yet …
Well, last Saturday provided the opportunity to practice! As promised, my gluten-free corn bread recipe is below.
In terms of baking gluten-free, this recipe is a baby step. It replaces regular all purpose flour, which typically makes up at least 50% of the “flour” in the type of cornbread our palates are used to (the remaining “flour” is cornmeal), with a gluten-free flour mix. I used Bob’s Red Mill bread mix. Unsweetened almond milk makes up the bulk of the liquid ingredients, while honey is used as a sweetener, as one of our guests had an intolerance to cane sugar.
The final result? The cornbread is a little denser than one made with regular flour, but the taste is superb. Best of all, it still has that crisp browned top I love so much and sometimes eat, leaving the bottom behind (but you didn’t hear it from me).
P.S. To make this recipe vegan-friendly, use maple syrup as the sweetener and replace the egg with 1 tablespoon ground chia seeds soaked in 3 tablespoons of water for 20 minutes.
Gluten- and Dairy-Free Crisp Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: bake bread gluten-free dairy-free vegetarian
Ingredients (16 squares)
- 1 1/4 cups gluten-free flour mix (e.g. Bob’s Red Mill)
- 3/4 cup cornmeal
- 1/4 cup honey or maple syrup
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond or soy milk
- 1/4 cup canola oil
- 1 egg or 2 egg whites, beaten
Preheat oven to 450 degrees F. Mix flour, cornmeal, baking powder, and salt. Stir in honey, almond/soy milk, canola oil, and egg, and stir until dry ingredients are just moistened.
Pour batter into greased pan. Bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 minutes and serve warm.
Stay tuned for gluten-free, dairy-free pumpkin custard on Friday. Enjoy the rest of your week, dear reader!