Gluten-Free Cornbread Without the Corn - Paleo Cornbread Recipe
Under Three Acres
A cornless gluten-free cornbread recipe that actually tastes like cornbread. For anyone looking for a tasty grain-free cornbread recipe that is delightfully easy to make.
Grease the cast-iron frying pan with the fat of your choice (bacon grease, lard, coconut oil, olive or avocado oil) and warm it on the stovetop over low heat.
In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.
Add almond flour, tapioca starch, baking powder, baking soda, and salt to the egg mixture and beat until thoroughly blended.
Pour the batter into the prepared cast-iron frying pan. Bake for 25 to 30 minutes until the batter is set and is lightly golden brown.
Let cool for 10 minutes before cutting into slices. Enjoy.
Notes
Be sure to use a gluten-free baking powder. Not all baking powders are safe for celiacs and those with gluten intolerance. You can use your favorite store brand or use the recipe below.Gluten-Free Baking Powder: Add 2 tbsp of baking soda, 4 tbsp of tapioca starch, and 4 tbsp of cream of tartar to a small glass jar. Stir or shake the mixture to blend.Substitutes: You can bake this cornbread in a greased 8 or 9-inch square glass baking dish instead of the cast-iron pan. If you are not dairy-free, feel free to substitute the avocado oil with ghee or melted butter. Maple syrup may be replaced by liquid honey.