The Best Gluten-Free Cornbread You’ll Ever Eat

I love King Arthur Flour’s recipes. They have tons of gluten-free recipes and they’re all delicious. Especially this cornbread.

Note: I use their flour blend recipe for almost all of my baking. Whisk together 6 cups superfine brown rice flour, 2 cups potato starch and 1 cup tapioca starch. Store in an airtight bin.

Gluten-Free Cornbread

  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups Gluten-Free Multi-Purpose Flour
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 5 tablespoons melted butter or oil
  • 1/2 cup brown sugar
  • 1 1/2 cups water
  • 1 tablespoon vinegar, cider or white
  • 3 large eggs


1) Preheat the oven to 375°F. Lightly grease a 9″ x 9″ square pan.

2) Whisk together the cornmeal, Gluten-Free Multi-Purpose Flour, Cake Enhancer, baking powder, salt, xanthan gum, and baking soda.

3) Whisk together the melted butter or oil, sugar, water, vinegar, and eggs.

4) Stir in 1 cup of the dry ingredients. Add the remaining dry ingredients about 1 cup at a time; after each addition, scrape the bottom and sides of the bowl, and beat for 30 seconds on medium-high speed.

5) Once all the dry ingredients have been added, beat on medium speed for an additional 2 to 3 minutes.

6) Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 minutes.

7) Bake the cornbread for 25 to 30 minutes, until it’s golden brown, about 3 to 4 minutes beyond the point where a toothpick inserted into the center comes out clean. The internal temperature of the finished bread should be 190°F.

8) Remove the bread from the oven, cool 5 minutes, and serve warm.

Yield: about 12 servings.


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