Fall & Winter Recipes, Make Food & Eat
Comments 2

Gluten Free Cornbread Muffins

We searched high and low for the best recipe out there, tried a few and then settled on our own creation! We like our cornbread on the sweeter side, so you’ll find these a bit more desert-like. They definitely still make a perfect complement to all of the savory flavors you’ll be enjoying tomorrow. Let us know what you think!

What You’ll Need:

  • 1/2 cup sweet rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 4 teaspoons baking powder
  • 1/4 cup sweetener (agave or organic cane sugar work best for this recipe)
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/4 cup shortening (not butter)
  • 2 large eggs
  • 1 cup coconut or almond milk
  • 1 cup yellow cornmeal

Misc:

  • Preheat oven to 375 degrees, use the convection setting if you have it.
  • Grease muffin tins. Will make 12 large muffins.

Putting It All Together:

  1. Combine flours and dry ingredients (except cornmeal). Sift or stir with a fork.
  2. Add shortening throughout flour (not all in one big clump). Can combine with clean hands, wooden spoon or rubber spatula.
  3. Mix milk and eggs in a separate bowl.
  4. Add liquids throughout lumps of shortening and flour and stir well.
  5. Stir in cornmeal stirring quickly. Hands work well.
  6. In greased muffin pans, add mix almost to the top of the rim.
  7. Bake on 375 for 18-22 minutes or until you stick in a toothpick and it comes out dry.
  8. Once removed from heat allow to cool for about 5 minutes and remove from muffin tins.
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This entry was posted in: Fall & Winter Recipes, Make Food & Eat

by

C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

2 Comments

  1. What I noticed immediately is that these are not browned. Why is that? Is it your ingredients or your method? We always heat our pans with the fat in them to get brown and crispy outsides on our muffins and cornbread.

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