Gluten Free Corn Bread

The past few weeks I have been experimenting with some gluten free recipes. That means, no wheat or wheat products, which includes about every recipe that I bake with. However, I am learning to be creative and try some new and different ingredients.  One is xanthan gum and it is produced primarily from cellulose from corn or cabbage. It functions similarly to gelatin in recipes with stabilizing properties, but it is completely vegan and great for cooking and baking for persons with food allergies and restrictions, especially for those who are omitting dairy, wheat, eggs and soy from their diet.

We love warm cornbread right out of the oven with butter and drizzled with honey, jam or agave. Quite often cornbread will accompany our bowls of steaming chili or hot chowder.

Whisk dry ingredients in a mixing bowl. Set aside.

Place wet ingredients in a mixing bowl and whisk until well blended.

Stir wet ingredients into dry mixture until well blended.

Pour into oiled 8×8” baking pan. Bake at 375 for 25 minutes or until done in the middle. Slice and serve while still warm with butter, honey or jam.

The texture was a bit different than what I have been used to, but the taste was very similar to my traditional corn bread recipe that has wheat flour in it. The jam is Apricot Simply Fruit.

Gluten Free Cornbread

1 cup cornmeal
1 cup gluten free all purpose baking flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum
1 cup butter milk (I used lactose free milk, but I think buttermilk would have given better flavor and texture
1 egg
¼ cup vegetable oil
¼ cup date syrup or pure maple syrup

Combine dry ingredients in a mixing bowl and mix well. Combine wet ingredients in a mixing bowl and mix well. Now add wet ingredients to dry ingredients, stirring well. Spoon batter into a lightly greased eight-inch baking pan. Bake at 400 degrees for 25 minutes.