Last year I had a request for a good gluten free cornbread stuffing recipe, but I hadn’t created a gluten free cornbread recipe, and never got around to it. So, this year, it is my top priority. Once you have a good gluten free cornbread recipe you can make any stuffing recipe you choose using that gluten free cornbread. Preferably it should be a soft, absorbable one. This recipe is more of a cake-style cornbread recipe, however, you can adjust it to create a more traditional gluten free cornbread for stuffing.
I love the dessert version. I think my hubby’s favorite foods are stuffing and cornbread, and he was in heaven with this gluten free corn bread recipe this morning, and he’s not 100% gluten free! With the adjustments above, hubby says it tastes just like cornbread. Enjoy!
Two recipes in one: a gluten free cornbread recipe for stuffing or dessert. Just make the suggested adjustments.
Ingredients:
Instructions:
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Carla,
Son liked it. Was spongey, so I might use more flour next time. I used evoo and might use regular oil next time. Seemed to sit on top, but that might be because I needed more flour. He ate half already.
Hey, Amy! Not bad! If you used a different flour other than the one linked in the recipe, that may be the reason for the spongy texture.
Okay, I just put this in the oven. Didn't have your cake flour blended (need to do that) so I used gf mama blend and added a pinch of xg. Hope it turns out!!!
How long does your blend stay good in a container?
Amy,
Good luck!
My flour stay fresh for months. I keep them in their bags and then in a huge 25 gallon storage container. Others that I use often, I leave in a basket in my pantry, on a tile flour. Nut flours and others with high in fat. I did have brown rice flour go rancid a few years ago, but it is advised to freeze, at least refrigerate that one, as well. I also keep my bean flours in the frig.
I hope your substitute works! Superfine rice flour contains more flour than regular brown rice. I usually suggest to use a little more of the conventional brands.
Carla
This sounds absolutely delicious