Cornmeal /Flour
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Cornmeal comes from yellow or white corn that has been ground to a coarse powder. Cornmeal is different than masa, because it has not gone through the nixtamalization process (being soaked in a lime water). It has several nutrients and a great to use along side other gluten-free flours.
Uses: Muffins, pancakes, cornbread, biscotti, polenta, puddings Key Nutrients: Fiber, copper, iron, magnesium, manganese, niacin, phosphorus, potassium, pyridoxine, riboflavin, selenium, thiamin, zinc How To Make Your Own: Take dried popcorn, place in high output blender, food processor, or coffee grinder and grind until fine. |
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We do our best to make sure products are gluten-free, but companies change manufacturers and we can not guarantee their product. Please contact the company directly regarding their gluten-free guarantee.
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Corn Bread
Source: Adapted from: https://whatscooking.fns.usda.gov/sites/default/files/factsheet/
HHFS_CORNMEAL_DEGERMED_ENRICHED_GRAIN_100471Oct2012.pdf
Ingredients:
•Nonstick cooking spray
•1 ¼ cups gluten-free flour, almond flour is a great choice
•1 cup cornmeal
•⅓ cup sugar
•3 teaspoons baking powder
•¼ teaspoon salt
•1 egg
•¼ cup avocado oil, or preferred oil
•1 cup low-fat milk, or nut milk
•1 can (about 15 ounces) low-sodium corn, drained
Directions:
1. Preheat oven to 400 degrees F. Coat a 9x9-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine gluten-free flour, cornmeal, sugar, baking powder, salt, egg, avocado oil, milk, and corn and mix well. Pour into baking dish.
3. Bake 20 to 25 minutes or until top is browned and a toothpick or fork inserted into the center of the pan comes out clean.
Source: Adapted from: https://whatscooking.fns.usda.gov/sites/default/files/factsheet/
HHFS_CORNMEAL_DEGERMED_ENRICHED_GRAIN_100471Oct2012.pdf
Ingredients:
•Nonstick cooking spray
•1 ¼ cups gluten-free flour, almond flour is a great choice
•1 cup cornmeal
•⅓ cup sugar
•3 teaspoons baking powder
•¼ teaspoon salt
•1 egg
•¼ cup avocado oil, or preferred oil
•1 cup low-fat milk, or nut milk
•1 can (about 15 ounces) low-sodium corn, drained
Directions:
1. Preheat oven to 400 degrees F. Coat a 9x9-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine gluten-free flour, cornmeal, sugar, baking powder, salt, egg, avocado oil, milk, and corn and mix well. Pour into baking dish.
3. Bake 20 to 25 minutes or until top is browned and a toothpick or fork inserted into the center of the pan comes out clean.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Corn Bread |