Gluten Free Cornmeal Bread Recipe Recipe For Banana

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GLUTEN-FREE BANANA BREAD



Gluten-Free Banana Bread image

This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

GLUTEN-FREE CORNBREAD



Gluten-Free Cornbread image

I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Provided by Bethany Bowers

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 ¼ cups white cornmeal
½ cup white sugar
¼ cup gluten-free all-purpose flour
1 tablespoon gluten-free baking powder
1 cup milk
¼ cup butter, melted
1 egg
1 (14.75 ounce) can cream-style corn

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
  • Mix cornmeal, sugar, flour, and baking powder together in a bowl.
  • Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g

BANANA CORNBREAD



Banana Cornbread image

Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.

Provided by Shaun Bowen

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
2 cups cornmeal
2 cups milk
2 bananas
1 ⅓ cups white sugar
⅔ cup vegetable oil
2 teaspoons baking powder
2 teaspoons salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 196 calories, Carbohydrate 31.5 g, Cholesterol 1.6 mg, Fat 6.8 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 243.9 mg, Sugar 13.5 g

GLUTEN-FREE ANADAMA BREAD



Gluten-Free Anadama Bread image

Anadama bread, a yeast bread made with wheat flour, cornmeal and molasses, has been a New England mainstay for generations. This version substitutes gluten-free flour, but keeps the loaf's slightly sweet flavor and hearty texture.-Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 large eggs
3 tablespoons canola oil
1 tablespoon molasses
1 teaspoon white vinegar
1-1/2 cups gluten-free all-purpose baking flour
3/4 cup cornmeal
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt

Steps:

  • Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes., Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 136 calories, Fat 5g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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