Gluten Free Cornmeal Pepper Dough Recipes

GLUTEN-FREE CORNBREAD

Steps:

• Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
• Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
• Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
• Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
• Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

OLD FASHIONED GLUTEN FREE CORNBREAD | THE ORIGINAL BEST RECIPE

Steps:

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal (See Recipe Notes), baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt (or buttermilk or sour cream and milk mixture), butter, and egg, and whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan.
• Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet, closer to 25 minutes if you made the all purpose gluten free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Hachette/Da Capo 2017). Originally posted in 2013. Post updated with variations.

CAN'T-TELL-IT'S-GLUTEN-FREE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray.
• Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces.
• Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan.
• Bake in the preheated oven until top is light brown, about 22 minutes.

GLUTEN-FREE PIZZA DOUGH

Steps:

• Whisk together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. Add the warm water and 1 tablespoon of the olive oil. Mix with a rubber spatula until the dough holds together in a large ball; the dough will be wet (see Cook's Note). Cover the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F. Spread the remaining 1 tablespoon olive oil on a rimmed baking sheet.
• Using your hands, press out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet. Bake until golden brown all over, 10 to 12 minutes.
• Remove the pizza crust from the oven and top with desired toppings. Return to the oven and bake until the crust is golden and the cheese is melted, 5 to 7 minutes.

FISH FILLETS IN CORNMEAL (POLENTA) CRUST

Steps:

• Rinse fish in water and thoroughly pat dry with paper towel.
• Coat fish first in flour, then dip in the milk and then the cornmeal.
• Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
• Shallow or deep fry.

GLUTEN-FREE CORNMEAL PEPPER DOUGH

Steps:

• Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, yeast, white sugar, salt & peppers.
• Lightly beat eggs in a separate bowl, add brown sugar, water, pumpkin, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
• Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.