Gluten-Free Beer Batter Cornbread
 
Prep time
Cook time
Total time
 
Soft, chewy, and unbelievably tender, this Gluten-Free Beer Batter Cornbread is what gluten-free dreams are made of!
Author:
Serves: 1 loaf
Ingredients
  • ½ cup water
  • 1 packet yeast
  • 3 Tablespoons + 1 teaspoon honey
  • 3 Tablespoons butter, melted
  • 1 cup gluten-free beer, at room temperature
  • 1 egg, room temperature
  • 1 cup gluten-free cornmeal
  • 2 cups all-purpose gluten-free flour blend
  • 1 ½ teaspoons salt
  • ½ - 2 ½ teaspoons xanthun gum*
  • 1 teaspoon baking soda
  • 1 Tablespoon powdered milk
Instructions
  1. In a small bowl, bloom the yeast by warming ½ cup water to 110 degrees, mixing in 1 teaspoon of honey, and then adding the yeast to the water. Stir gently, and then allow to sit on the counter, untouched, for 10 minutes. If the yeast is active, it should start to bubble and grow a bit.
  2. While the yeast is blooming, turn the oven to 200 degrees, and then turn it off immediately after it reaches temperature.
  3. In a large bowl, combine the cornmeal, gluten-free flour, salt, xanthun gum, baking soda, and powdered milk. Set side.
  4. In the bowl of your stand mixer using the paddle attachment, combine the remaining 3 Tablespoons of honey, melted butter, egg, and gluten-free beer. Add in the yeast mixture after the 10 minutes is up, mixing lightly.
  5. Slowly add in the dry ingredients until fully incorporated. Your dough should be wet and will look more like a thick cake batter than a dough. This is okay.
  6. Spray an oven-safe bowl with cooking spray, and add the dough to the bowl. Cover with plastic wrap and place in the warmed oven and allow the bread to proof for 45 minutes.
  7. In the meantime, lightly spray a loaf pan with cooking spray, and sprinkle extra cornmeal in the pan to lightly coat the sides.
  8. After 45 minutes, remove the dough from the oven, Preheat the oven to 350 degrees, and transfer dough to the loaf pan.
  9. Bake at 350 degrees for 40-45 minutes, or until golden brown and baked through.
  10. Allow the bread to cool in the pan for 5-10 minutes, and then gently transfer to a cooling rack. Allow to cool completely, then slice and enjoy!
Notes
* If your gluten-free flour blend contains xanthun gum, only add ½ teaspoon additional xanthun gum. If your blend does NOT contain xanthun gum, add 2½ teaspoons.
Recipe by Grain Changer at http://grainchanger.com/gluten-free-beer-batter-cornbread/