| My sincere apologies, the recipe I provided is only wheat-free and not gluten-free. Barley, rye, oats and wheat should all be avoided on a gluten-free diet.
I found the following simple GLUTEN FREE CORNBREAD recipe on the internet: (I do not normally use eggs and dairy in my baking, but if your priority is only to avoid gluten, why not give this recipe a try. Please note that I have not made it as yet, so cannot comment on the outcome!)
1 tsp Salt
1 tsp Baking powder
½ tsp Baking soda
2 ½ cup Corn or maize meal / fine polenta
1 ½ tbsp Honey or rice syrup
1 Egg (large)
1 tbsp Oil
2 cup Buttermilk
Sift the salt, baking powder and soda together and combine with the corn meal. Mix the wet ingredients together and then add the dry, stirring until just smooth. Pour into a greased pan (8 by 8) or muffin tin (makes 12 muffins). Bake for 20-25 minutes (15 minutes for muffins) at 220ºC. |
