Gluten Free Grain Free Corn Free Cornbread Recipe

by Carol Kicinski on November 2, 2016

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Gluten free cornbread is big in my family, especially come holiday season. But really, any time (especially according to my g-kid Julian) is the right time for cornbread.

At the beginning of this year we did an article in Simply Gluten Free Magazine on cornbread mix and match – we provided three basic gluten free cornbread recipes (classic, vegan, and grain and corn free) with add-ins so that one could create their own cornbread masterpiece.

When testing the recipes, I decided I should give them to my own cornbread aficionado Julian to see if they came up to his high standards. I already knew he loves my classic cornbread recipe and I felt pretty safe with the vegan version, as it still contained cornmeal, but the grain free, corn free recipe had me a little nervous.

I did not tell him it had no corn, I just gave him some and waited. Bottom line – he loved it!

This is a protein-rich recipe thanks to cage-free eggs (I like Nature’s Yoke) and almond flour and is a really great cornbread alternative for anyone giving up grains. It is also really simple to make!

Note: Commercial baking powder contains cornstarch, so for a truly corn free cornbread you need to make your own, but fear not, it is really simple. Just combine 2 parts cream of tartar, 1 part baking soda, and 1 part starch of your choice (such as arrowroot powder or tapioca starch). Whisk all ingredients together and put in a jar to store. Use as a one-to-one substitution whenever baking powder is called for in a recipe.

gluten-free-corn-free-grain-free-cornbread-recipe

Gluten Free Grain Free Corn Free Cornbread Recipe

Ingredients

Gluten-free nonstick cooking spray
½ cup unsalted butter or dairy-free butter, melted
3 tablespoons honey
3 large cage-free eggs
1½ cups blanched almond flour
½ cup tapioca starch or arrowroot starch
2 teaspoons grain-free baking powder (see note in blog post above)
½ teaspoon kosher or fine sea salt

Directions

Preheat the oven to 350ºF. Grease an 8- or 9-inch baking dish generously with cooking spray.

In a large mixing bowl, whisk all ingredients together until smooth. Pour into the prepared pan and bake for 20-25 minutes or until browned and the top feels firm to the touch. Let cool in the pan for 10 minutes.

Cut into squares and serve.

Servings:

A gluten free, Paleo friendly recipe that serves 8 – 10.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The ‘Simply’ in Simply … Gluten-Free Quick Meals doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare.” – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes” -.” – J. F.

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