My sister requested gluten-free cornbread muffins for Thanksgiving this year. I searched and searched for a recipe that would be just as good as a regular cornbread muffin. These are eventually what I settled on making. They turned out wonderfully! They do not taste gluten free whatsoever. I found this recipe on Faithfully Gluten Free. These turned out so well I will absolutely be making more off of that blog! Happy Thanksgiving!
Ingredients:
1/2 cup butter
2/3 cup sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
Notes:
- All-purpose gluten-free flour mix: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Sift together and use as needed.
- To make buttermilk at home, pour just under a cup of milk and fill to cup with white vinegar. Stir and let stand for 5 minutes. Stir again and use in recipe.
Preparation:
1. Preheat oven to 350 degrees. Grease muffin pan and set aside.
2. In a microwave safe bowl, melt butter. Stir in sugar.
3. Add eggs and stir to combine.
4. Stir in buttermilk.
5. Add dry ingredients, and stir until few lumps remain.
6. Scoop into prepared muffin tin.
7. Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
Ingredients:
1/2 cup butter
2/3 cup sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
Notes:
- All-purpose gluten-free flour mix: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Sift together and use as needed.
- To make buttermilk at home, pour just under a cup of milk and fill to cup with white vinegar. Stir and let stand for 5 minutes. Stir again and use in recipe.
Preparation:
1. Preheat oven to 350 degrees. Grease muffin pan and set aside.
2. In a microwave safe bowl, melt butter. Stir in sugar.
3. Add eggs and stir to combine.
4. Stir in buttermilk.
5. Add dry ingredients, and stir until few lumps remain.
6. Scoop into prepared muffin tin.
7. Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.