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Fluffy Gluten-Free Cornbread

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In this video, you’ll see how to make a light and fluffy cornbread that’s totally gluten-free. Fine cornmeal, millet, and rice flours create a soft, fluffy cornbread with a light crumble. You can also use gluten-free all-purpose flour instead of millet and rice flours if you prefer. Watch the video, then get jewellspring’s 5-star recipe for Fluffy Gluten-Free Cornbread. Let the cornbread cool for about 10 minutes before diving in! See more gluten-free videos >>

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simon

simon

Bread, which is a staple in most diets, typically is made from grains such as wheat that contain gluten. Wheat gluten contributes to the elasticity of dough and is thus an important component of bread. Gluten-free bread is made with ground flours from a variety of materials such as almonds, rice (rice bread), sorghum (sorghum bread), corn (cornbread), or legumes such as beans (bean bread), but since these flours lack gluten it can be difficult for them to retain their shape as they rise and they may be less "fluffy". Additives such as xanthum gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.

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