Corn Bread (Gluten-Free)

Corn Bread (Gluten-Free)

Courtesy of Gluten Intolerance Group 12 Servings • 20 Min. Prep Time • 20 Min. Cook Time


1 c. cornmeal
1 c. Gluten-Free Flour Blend ***
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. xanthan gum
1 tsp. salt
1 egg
1/3 c. oil
1 c. milk (or milk substitute)


1. Sift together cornmeal, gluten free flour-blend, sugar, baking powder, xanthan, and salt.

2. Whisk eggs, oil, and milk in a separate bowl.

3. Mix wet and dry ingredients together with a spoon.

4. Pour into greased baking pan and bake at 350°F for 15-20 minutes.

Makes one 8" square pan or 12 muffins.

*Brown Rice Flour Blend

* 1 1/3 c. brown rice flour

* 7 Tbsp. potato starch

* 3 1/2 Tbsp. tapioca flour

*** For 1 1/2 cup gluten-free flour blend:

* 1/2 c. rice flour

* 1/2 c. cornstarch

* 1/2 c. tapioca starch/flour

* 1 Tbsp. potato flour

* Many gluten-free recipes call for a gluten-free flour blend. You may purchase a pre-made blend or mix your own with the Rice Flour, Potato Starch, and Tapioca Flour.

* Courtesy of: Gluten Intolerance Group

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Calories: 172; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Total Carbs: 23g; Fiber: 1g; Protein: 3g; Sodium: 316mg;