I decided to make regular cornbread and gluten-free cornbread just to see how it would come out I’m starting with allpurpose flour here and I made these two cornbread separate on different days here I have flour and cornmeal salt baking powder brown sugar and we’re going to mix it up and make a well and you can.
See I have a little helper today so we’re making our well and then we are going to move to the glutenfree flow which you can see it looks pretty similar if not identical to regular flour and cornmeal and I’m going to show you the brand that I use and it’s easy because.
It’s the same measurements as flour and here’s the cornmeal so I’m using all the same ingredients as I did with the with the allpurpose flour recipe I have my baking soda salt half a teaspoon because I’m using salted butter and A4 a cup of brown sugar and the ingredients will be listed.
In the description so again we’re making a well and we will be putting a cup and a four of milk one egg and 5 tablesp of butter and then we’re going to mix this up and here’s our batter this is the glutenfree batter and you can see it’s thick when I.
Pour it into the Pyrex and then we’re switching over to the allpurpose flour mixture getting our Pyrex buttered up and our allpurpose flour mixture is a little bit more liquidy with the gluten-free I’m having to kind of smooth it out a little bit so I bake both at 350 for about 32.
To 35 minutes and this is the allpurpose flour cornbread and this is the gluten-free cornbread so you can see it looks a little bit different we’re going to go ahead and cut a piece of the glutenfree and it seems to be a little bit more dense than well you’ll see in a.
Second so one thing for sure with both of these is you want to let the cornbread cool before you try to cut it so here is our gluten-free cornbread it’s got a little bit of a bounce to it but it’s pretty good I have to say so we just put a little bit of butter and we give it a.
Taste here is our allpurpose flow you can already see it’s a little bit more crumbly but I did not wait for it to cool so you’ll see that it just crumbles when I go to put it on the plate but this is about 20 minutes later so here is our all-purpose flower cornbread and our gluten-free cornbread so you can.
Really barely tell the difference and they both taste delicious
