Gluten-free cornbread is a type of food that does not contain the protein gluten. Corn and cornmeal are both part of a gluten-free lifestyle, because neither product contains gluten. Wheat flour contains gluten, so this is the primary omitted ingredient from the recipe. This take on the traditional cornbread recipe is designed for people with celiac disease, as well as those who want to reap other possible benefits of a gluten-free diet.
Grains such as barley, wheat, and rye all contain gluten proteins. Some of these ingredients are contained in flour, a baking tool often used to make many types of traditional cornbread. Gluten-free cornbread recipes substitute traditional wheat flour with a version derived from either white or brown rice. Some cooks also prefer the use of rice milk over other types of milk, although cow’s milk is not generally banned from gluten-free diets.
Cornmeal is another primary ingredient in this gluten-free recipe. Unlike wheat and other grains, both corn and cornmeal are allowed on diets for celiac disease because they do not contain gluten. Other common ingredients in gluten-free cornbread include baking powder and soda, eggs, and sugar. Salt or sugar may be added during the mixing process for taste.
Other optional ingredients can be added to gluten-free cornbread to give the recipe a different twist. Cooks add brown sugar and maple syrup or canned fruit for a dessert-like bread. Plain cornbread is a traditional side dish for dinner, but some people prefer to spice it up a little by adding chopped peppers or small vegetables.
The desired ingredients are all mixed together in a bowl for approximately one minute. In the meantime, the cook preheats the oven between 350° and 400° Fahrenheit. The cornbread mix is added to a baking dish; some prefer traditional square dishes, while others use rectangular or circular versions. Baking time varies between 25 to 30 minutes, depending on the desired texture; some people prefer dryer bread which requires more cooking time, while others opt for a cake-like texture which requires less.
Gluten-free foods are beneficial for people with celiac disease, a digestive condition marked by gluten intolerance that can cause abdominal pain, vomiting, and diarrhea. Individuals with the disease must stick with a gluten-free diet in order to prevent these symptoms. This type of diet is also enjoyed by people who do not have this condition, although any weight loss promises are not backed by evidence. Some experts believe that gluten-free foods can help to stabilize blood sugar, which could be beneficial for diabetics.