Ingredients:

Cornbread:

• 1 ¼ cup ground cornmeal
• ¾ cup gluten-free flour blend
• ¼ cup granulated sugar
• 1 tsp. kosher salt
• 2 tsp. baking powder
• ½ tsp. baking soda
• cup whole milk
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 1 stick butter, melted
• 3 sprigs thyme, leaves removed, plus additional for garnish
• 2 Tbsp. honey

Honey Butter:

• 1 stick butter
• ¼ cup honey

Directions:

Cornbread:

1. Heat oven to 425 degrees and place a 10-inch cast iron skillet inside to heat it while you prepare the batter
2. Melt butter in a small saucepan
3. Whisk together cornmeal, gluten-free flour blend, salt, baking powder and baking soda in a large bowl.
4. Whisk all remaining items into the bowl, reserving about 1 Tbsp. of butter for the skillet.
5. Carefully remove the hot skillet from the oven and reduce oven temperature to 375 degrees.
6. Coat the bottom and sides of the hot skillet with the remaining butter.
7. Pour the batter into the skillet and place it in the center of the oven.
8. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
9. Allow to cool for 10 to 15 minutes and serve.

Honey Butter:

1. Whip together butter and honey and keep at room temperature until ready to serve. Store any remaining in the refrigerator.

Ingredients:

• 1 package of Rudi’s Gluten-Free Multigrain Hamburger Buns
• Olive oil or melted butter
• Dried herbs or seasonings (i.e. basil, oregano, garlic powder)
• Parchment paper

Directions:

1. Preheat oven to 375 degrees.

2. Cube the buns and place on a lined baking sheet.

3. Drizzle olive oil or melted butter over the cubes and sprinkle dried herbs on top. Toss lightly to coat.

4. Place baking sheet in oven and toast cubes for 15 minutes until lightly golden.

5. Use croutons to top your favorite soup or salad.

Note: This recipe is a great use for leftover buns. Buns can also be cut into smaller cubes to use in your favorite stuffing recipe.

*The voting stage of Rudi’s Unbelievably Good Gluten-Free Recipe Contest ends June 6. Vote now and get the chance to win prizes.*

Makes one 3 1/2-inch bun

Ingredients:

• 1 large egg
• ¾ teaspoon molasses
• 2 tablespoons sorghum flour
• 1 tablespoon almond meal
• 1 tablespoon ground flax seed
• ½ teaspoon baking powder
• ½ teaspoon cocoa powder
• a pinch of salt, optional
• 1 teaspoon sesame seeds

Directions:

1. In a small bowl, beat the egg and molasses with a fork, for about a minute.

2. In another small bowl, add the sorghum flour, almond meal, ground flax seed, baking powder, and cocoa powder. Add a pinch of salt if you like. Make sure everything is thoroughly mixed so you do not see little balls of cocoa or bitter baking soda.

3. Add the eggs to the dry ingredients, stir until smooth.

4. Oil a 10 oz Pyrex custard cup and sprinkle sesame seeds on the bottom and sides.

5. Pour the batter into the cup. Top with more sesame seeds.

6. Microwave for 90 seconds.That’s it! A ready to eat, tasty bun.

Try this recipe using different flours and seeds. Or, add herbs or cheese. Cinnamon and raisins also make tasty additions.

See a video demonstration of this recipe here.

Wet Ingredients:

• 1 cup zucchini, finely chopped (washed but not peeled)
• 2 egg
• 1⁄2 cup canola oil
• 1 teaspoon gluten-free vanilla

Dry Ingredients:

• 1⁄2 cup white rice flour
• 1⁄2 cup sweet rice flour
• 1⁄4 cup corn starch
• 2 Tablespoons tapioca starch
• 1⁄2 teaspoon xanthan gum
• 1 cup sugar
• 3⁄4 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup chopped walnuts
• Zest from one small lemon
• Glaze:
• 1 Tablespoon powdered sugar
• 1⁄2 teaspoon lemon juice
• Instructions

Directions:
Combine wet ingredients and mix well. Set aside.
In a large bowl, combine dry ingredients and mix well.
Add wet ingredient mix to dry ingredient mix. Stir until blended well. Grease a loaf pan and put mixture in pan. Bake at 325 ° for 1 hour or until toothpick comes out clean. Remove from oven and let cool for a few minutes. Prepare glaze. Remove bread from pan and drizzle with glaze. Let cool.

This is the recipe that satisfied all of our criteria in the search for a great gluten free bread:

1. Easy enough for me, and hopefully the Gluten Free Kid at some point, to make it once a week. (This recipe rises very quickly making it easy to add into our weekly schedule).
2. Somewhat nutritious – no white rice flour with a bunch of starch.If I am going to make homemade bread, I want it to have some health benefits. That is why I added the rice bran for added fiber.
3. It has to taste good!!
4. It needed to be moist – no more dry bread!
5. When sliced, it needs to be sturdy enough to stand up in the lunch box challenge.

• 1 ¼ cup milk or almond milk
• 1 T sugar
• 1 package yeast
• ¾ cup brown rice flour
• ¼ cup sorghum flour
• 1 cup potato starch
• ½ cup tapioca flour
• ½ cup rice bran (you can substitute ground flax seed)
• 1 ¼ t xanthan gum
• 1 ¼ t guar gum (if you do not have guar gum you can use an additional 1 1/4 t xanthan gum)
• 2 T brown sugar
• 3 eggs
• 3 T canola oil
• 2 t cider vinegar
• 2 T honey
• 1 T 100% apple juice

Lightly spray a 9 x 5 inch loaf pan with cooking spray and dust with rice flour.

Prepare a Warm place for Bread to Rise:
I have found that my oven is a great place for bread to rise. When I start making the bread, I turn my oven on to its lowest setting. For my oven it is 135 degrees. As soon as the oven preheats to this temperature, turn it off. By the time everything is mixed together and in the bread pan, the oven is at a perfect temperature for the bread to rise. Caution – be careful with this procedure. If you put your dough in a place that is too warm, it will cook and not rise.

Proof the Yeast:
The thought of proofing yeast was overwhelming to me at first. Before going gluten free, I was “challenged” in the cooking department and as such, had never even considered the idea of making bread and proofing my own yeast. But for you first timers, it really is not that scary.

The most important part is getting the liquid to the right temperature. I have found that the easiest way to do this is to fill a two cup glass measuring cup with 1 ¼ milk and microwave it. After experimenting with my microwave a few times, I have found that 55 seconds gets me the perfect temperature of around 110 – 115 degrees F. Once you figure this out, you never have to worry about checking the temp again.

Warm up the milk, add 1 T sugar and then sprinkle the yeast on top and give it a quick stir. Let it sit for 5 to 10 minutes. If it is working properly, you will get a tanish foam on top of the liquid.

While yeast is proofing, thoroughly mix together the dry ingredients. The idea is to get all of the different gluten free flours to mix together in such a way that they become one flour. Some recommend sifting the flour to achieve this. I have adopted Donna Washburn’s method in The 125 Best Gluten-Free Recipes Simply add all of the dry ingredients into a large gallon size freezer bag. Shake the bag around to mix the flours together. Mixing them all together with a whisk also works well.

Once the dry ingredients are well mixed, add to bowl on your stand mixer.

In a separate bowl, mix together the 3 eggs lightly beaten, oil, vinegar and honey. Mix well then stir in the apple juice.

To the dry ingredients, add the wet mixture and then quickly add the proofed yeast. Mix until blended, stopping to scrape the sides of the bowl. Beat at high for 4 minutes. Don’t be surprised if the dough does not resemble your idea of wheat bread dough. It will be just a little thicker than cake batter.

Spoon into the prepared baking pan, spray a piece of saran wrap with cooking spray and lightly cover. Put in a warm place (around 75 degrees) to rise.

Please note that this bread rises very rapidly. Thirty minutes is generally all it takes. Only let it rise to the top of the bread pan or the bread will lose its strength and not be strong enough for sandwiches.

Once it has risen to the top of the bread pan, remove the saran wrap and bake at 350 degrees for 40 minutes or until an internal temp of 200 degrees is reached.

Let cool in the pan for 10 minutes, then let cool on a bread rack. This bread is super moist so if the sides and bottom of the bread seem “wet” simply turn the bread on its top to rest and the sides and bottom will dry out nicely.

For many more delicious recipes like this one visit Gluten Free Mom