Customer Review

Reviewed in the United States 🇺🇸 on January 18, 2021
I really like Bob’s Red Mill Cornmeal (organic, medium grind) and I use it make a great gluten-free cornbread.

The recipe for cornbread that’s on the back of my bag of Bob’s Mill Cornmeal includes white flour, butter and sugar. I try to avoid those ingredients. So, I made some changes to Bob’s recipe:
- Instead of all-purpose flour, I used Bob’s Red Mill Chickpea Flour.
- Instead of butter, I used extra virgin olive oil.
- I omitted the sugar.
- Instead of buttermilk, I used dairy kefir because that’s what I had.
- Before baking, I decorated the top of the batter with sliced fresh jalapeños.

The gluten-free cornbread that resulted after I made these changes was delicious and had great texture, too!

The following is the recipe for Gluten-Free Cornbread that I made using the recipe on my bag of Bob’s Red Mill Cornmeal, but with the changes I mentioned above.
1 cup Bob’s Red Mill Cornmeal (medium grind, organic)
1 1/3 cup buttermilk or dairy kefir
1 cup Bob’s Red Mill Chickpea Flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¼ cup olive oil plus a little olive oil to grease the pan
6 - 8 thin slices of jalapeños

Preheat the oven to 375 degrees F.
Combine the cornmeal and buttermilk in a large bowl; let it stand for 10 minutes.
Grease an 8 X 8 – inch baking pan and set aside.
Mix together chickpea flour, baking powder, baking soda and salt. Add to the cornmeal mixture along with the eggs and olive oil. Mix until thoroughly combined. Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
Remove from oven and let it cool in pan before serving.
Enjoy!
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5.0 out of 5 stars Make a Delicious and Nutritious Gluten-Free Cornbread!
By Leni on January 17, 2021
I really like Bob’s Red Mill Cornmeal (organic, medium grind) and I use it make a great gluten-free cornbread.

The recipe for cornbread that’s on the back of my bag of Bob’s Mill Cornmeal includes white flour, butter and sugar. I try to avoid those ingredients. So, I made some changes to Bob’s recipe:
- Instead of all-purpose flour, I used Bob’s Red Mill Chickpea Flour.
- Instead of butter, I used extra virgin olive oil.
- I omitted the sugar.
- Instead of buttermilk, I used dairy kefir because that’s what I had.
- Before baking, I decorated the top of the batter with sliced fresh jalapeños.

The gluten-free cornbread that resulted after I made these changes was delicious and had great texture, too!

The following is the recipe for Gluten-Free Cornbread that I made using the recipe on my bag of Bob’s Red Mill Cornmeal, but with the changes I mentioned above.
1 cup Bob’s Red Mill Cornmeal (medium grind, organic)
1 1/3 cup buttermilk or dairy kefir
1 cup Bob’s Red Mill Chickpea Flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¼ cup olive oil plus a little olive oil to grease the pan
6 - 8 thin slices of jalapeños

Preheat the oven to 375 degrees F.
Combine the cornmeal and buttermilk in a large bowl; let it stand for 10 minutes.
Grease an 8 X 8 – inch baking pan and set aside.
Mix together chickpea flour, baking powder, baking soda and salt. Add to the cornmeal mixture along with the eggs and olive oil. Mix until thoroughly combined. Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
Remove from oven and let it cool in pan before serving.
Enjoy!
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