With cornbread baking, the aroma wafting from the kitchen was wonderful. Who can resist a piece of warm cornbread fresh from the oven with a little soft butter? Not many, unless you are gluten-sensitive and have to be mindful of what you eat. Gluten free eaters rejoice, and bake a batch of my my gluten free cornbread with buttermilk.
Gluten Free Cornbread with Buttermilk
With a growing list of my friends going gluten-free (and we did too), I needed a cornbread recipe everyone could enjoy without concern.
My quest began with perfecting my gluten free cornbread recipe. With a golden, tender crumb and big corn flavor, I was excited about how the final test batch came out.
Recipe Testing and Development
After baking batch after batch of cornbread, trying different corn and grain blends, sugar versus honey, milk versus buttermilk, different temperatures and pans, I’ve come up with a gluten free cornbread with buttermilk recipe I’m really happy with. With no flour, just organic cornmeal, this cornbread has big corn flavor.
As refined refined white sugar was banished from my pantry long ago, I went with honey as a sweetener. I also liked the results better when I baked in a light colored metal pan versus a dark non-stick one. A square of parchment in the bottom of the light pan helped protect the bottom and make sure it came out of the pan easily.
My testing included gluten-free flour blends mixed with the cornmeal, but it didn’t have the flavor I was after. I wanted big, true corn flavor, so I eliminated flour and went with straight Bobs Red Mill organic cornmeal. Out of curiosity, I also tested a gluten-free packaged mix that uses alternative flours like potato starch and sorghum flour but was not crazy about the results.
One Bowl, Easy and Quick
After you gather up the ingredients, this cornbread goes together quickly in one bowl. And the baking time was only 20 minutes (in my oven). Although my intent was to use this for cornbread dressing, its great beside a bowl of soup or for a snack.
One thing I did keep in the recipe that is often used in gluten-free baking is xanthan gum. It’s used in GF baking to add volume. It helps mimic the structure of gluten in baked goods. Just a little will do, 1 teaspoon in the entire recipe.
It’s easy to find these days in the baking section of many grocery stores. I learned more about it reading Gluten-Free Baking for Dummies. Next post I’ll be sharing the cornbread dressing recipe.
Note – An option to xanthan gum is guar gum. It’s less expensive and widely available. I have not tested the recipe yet with guar gum. It should produce the same result.
If you bake a batch of gluten free cornbread with buttermilk, please let me know how it came out for you.