Gluten Free Cornbread Muffins {Healthy, Low-Sugar} Recipe (2024)

FAQs

What is the best gluten free flour for muffins? ›

Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

Although it's relatively high in carbs and sodium, it contains several important nutrients, including phosphorus, selenium, and B vitamins. It's also versatile, easy to make, and can be enjoyed in moderation as part of a healthy diet.

Jiffy mixes are not gluten free, and the main ingredient of their corn muffin mix is wheat flour. Bob's Red Mill apparently makes a gluten-free cornbread mix similar to Jiffy's, and I suspect others do. Jiffy's corn bread mix is not vegetarian, so I have not tried it.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Quinoa flour is great for pancakes, muffins, and pizza and pie crusts. You can also use it to thicken soups and sauces. Quinoa flour is a grain-based, gluten-free flour that's high in protein, iron, fiber, and unsaturated fats.

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

Gluten-free muffins won't rise if you have not used enough leavening agents, if you don't use eggs or if the batter is over mixed.

Cornbread is delicious and a great accompaniment to any meal. However, it is not a good idea if you are a diabetic. The high starch and cornmeal contents are carbohydrates which are broken down into sugar in the body. Sugar is extremely dangerous for people with diabetes, so it is best to avoid it.

Is cornbread good for a diabetic? ›

Cornbread contains complex carbohydrates which are an important part of a healthy diet. The body slowly absorbs them, which helps keep blood sugar levels stable. This is especially important for people with diabetes.

Regularly eating whole-grain corn has been linked to a lower risk of certain chronic diseases, such as heart disease and type 2 diabetes, and may help support digestive health.

WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Gluten Free Cornbread Mix :: Bob's Red Mill Natural Foods.

Trader Joe's Gluten Free Cornbread Mix has the same classically moist & grainy texture, and sweet, buttery, corn flavor as our traditional cornbread mix—but without gluten (brown rice flour substitutes for wheat flour in this version).

When to Swap All-in-One Gluten-Free Flours for Regular Flour. These gluten-free flour blends substitute well in batters that use baking powder and/or baking soda to leaven—such as cookies, muffins, and cakes—along with batters that are wetter in texture, like pancakes and quick breads.

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.