Continuing with my efforts to review gluten-free foods for folks who follow GF diets for various physical and mental health reasons (plus, GF foods I have to actually make – like the gluten-free brownies – and not just those I can warm in the microwave – like the gluten-free cinnamon rolls…even though they were delicious!), last week I tried gluten-free cornbread!

Now, I’ve tried a few different gluten-free breads before. I had luck with regular sliced bread (like the Schar Gluten-Free Classic White Bread), but not much luck with hot dog buns (specifically, Ener-G Tapioca Gluten-Free Hot Dog Buns).

Fortunately, my experience with this particular GF cornbread was more similar to that of the sliced bread than the hot dog buns!

PRODUCT:

Bob’s Red Mill Gluten-Free Cornbread Mix

USES:

I made Bob’s Red Mill Gluten-Free Cornbread Mix exactly as the bag instructed and served it with beans and sweet potatoes.

PROS:

• Taste and texture. Outright, this GF cornbread was delicious. If I hadn’t known upfront, I would’ve never guessed it was gluten free.
• Ingredients. Aside from the actual cornbread mix (in the bag), all you need is milk (or some soy, rice, or almond substitute), oil (or melted butter), and a couple of eggs. Stuff just about everyone already has in their kitchens.
• Availability. I bought this at Kroger. Not a specialty whole foods or health food store – just plain ol’ Kroger.
• Price. Cornbread mixes vary in price, but at a little over $3 for a specialty mix, I don’t feel like I overpaid.

CONS:

• Quantity. The bag made too much mix for just one pie of cornbread. (Pie of cornbread? Is that correct? Someone let me know – Google isn’t being helpful.) Rather than a typical cast iron skillet, the instructions call for one 9×9 inch gray nonstick pan, and I had LOTS of mix left over. This probably won’t be a con for someone with lots of dinner guests (or who knows how to properly store cornbread mix to bake later), but it was a con for me.
• Texture. Yes, I know I included texture as a pro, but that was the “after” texture. The “before” texture was sticky and extremely difficult to deal with (at least, in the manner the instructions called for). You’re supposed to use an electric mixer to blend the mix, but, um…no. The mix is entirely too thick and sticky for that. It kept globbing up the beaters and I finally had to give up and stir the mix as best I could, then scoop it into the pan (rather than “pour” it like the instructions called for – that would have been impossible).

BOTTOM LINE:

Despite some of the mixing issues I had, this cornbread turned out to be amazing! Having to scoop it in the pan rather than pour it gave the final product an interesting “mound”-like shape, but that in no way negatively affected the way it baked, cut, or tasted.

So, YES, I would ABSOLUTELY recommend this GF cornbread to others (and already have!), and I will definitely buy it again.

How about YOU, readers? Do any of you have experience with Bob’s Red Mill Gluten-Free Cornbread Mix, or any other gluten-free cornbread?

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From Psych Central's website:
Gluten-Free Thanksgiving Recipes, Foods, and Other Tips | Your Body, Your Mind (November 20, 2012)

From Psych Central's website:
Rounding Up the 2012 Gluten-Lite Journey | Your Body, Your Mind (December 29, 2012)

    Last reviewed: 22 Oct 2012