Gluten Free Cornbread

From: Chef #572152

On Dec 6, 2007

This was good. The only problem I had with it is that I don't like bean flour. I thought that with it being so little bean flour that it would cover it up but you can still taste it. I will swap it out next time for rice flour.

From: Emily Elizabeth

On Jan 12, 2008

I made this with my veggie chili and it was fantastic! I made it for my non-celiac parents and they loved it and asked for the recipe. The thing I like about this recipe is it is very forgiving if you don't have some of the ingredients. My mom and I both made it with different substitutions based on what we had in the house and it turned out great! Here are our changes: Vanilla yogurt instead of regular. Scant 1/2 cup white rice flour (instead of sorghum and bean flour) filling the rest of the 1/2 cup with corn flour. Substituted xanthan gum for egg substitute. Used water for the liquid. Cooked 30 minutes, putting foil on top halfway through. We will definitely be making this one again and again!

From: pixieglenn

On Nov 21, 2007

Wow! This was amazing! I can't believe no one has reviewed this yet. It came out amazing! I think we like this better than regular wheat cornbread. This is going to be staple in our house from now on! It is very cakelike, fluffy, and tasty. I used Garbanzo bean flour because I didn't have any white bean flour and it came out wonderfully. The only thing I would adjust would be the amount of servings. There is no way you can get 16 servings of anything out of an 8 inch square pan. More like 9. Thank you! I am highly impressed!