Gluten-Free Cornbread Recipe : Gluten-Free Cooking

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water is a cost-effective option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often less expensive.

Preheat the oven to 400°F (200°C).

In a bowl, mix together 1 cup of white rice flour, 3/4 cup of stone ground cornmeal, 2 1/2 teaspoons of baking powder, and 3/4 teaspoon of salt.

In another bowl, combine 1 cup of rice milk and 1/4 cup of melted goat butter.

Prepare the egg replacer by mixing 1 tablespoon of egg replacer with 2 tablespoons of lukewarm water, then add it to the wet mixture.

Add 2 tablespoons of fresh thyme to the wet ingredients and mix well.

Fold the wet ingredients into the dry ingredients until just combined, ensuring the egg replacer is fully incorporated.

Coat blueberries with a little bit of gluten-free all-purpose flour to prevent them from bleeding, then gently fold them into the batter.

Add 1 teaspoon of lemon zest to the batter and mix gently.

Line a muffin tin with cupcake liners and spray them with Canola oil to prevent sticking.

Pour the batter into the prepared cupcake liners.

Bake in the preheated oven for 15 to 20 minutes until golden brown.

Remove the muffins from the oven and let them cool.

Butter the muffins with melted goat butter and drizzle with clover honey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens