Gluten-free cornbread Thanksgiving recipe plus gluten-free Thanksgiving pie available in Santa Cruz

Gluten-free Maple Corn Skillet Bread from Melinda’s Gluten Free

Melinda Harrower, chef/owner of Santa Cruz company Melinda’s Gluten Free, has a great Thanksgiving recipe for Gluten-free Maple Corn Skillet Bread (see below). She says, “My philosophy of eating gluten free is to keep it simple when mixing flours, so I thought I would share my recipe for gluten free maple cornbread. It is a skillet bread that bakes up beautifully and has a little sweetness with a little saltiness.” The recipe is also adaptable for cornbread stuffing. Good news: Harrower is accepting orders for her Thanksgiving gluten-free pies.

An avid baker who is gluten-free herself, Harrower has products at several local businesses. For example, her buns are at Betty Burgers and Aptos Burger Co., her pancakes, bread and buns are at Johnny’s Harborside, and her bar cookies are at Verve.

PIES: Pumpkin and pecan are available; 9-inch is $18 and 6.75-inch is $15.  The deadline to place an order is 5 p.m. Mon. Nov. 19: call (831) 239-9098, email  melinda@melindasglutenfree.com, or contact Harrower using the web site form at http://melindasglutenfree.com/. Pies are available for pick up at Fresh Prep Kitchens (1601 41st Ave) on Tues. and Wed. Nov. 20 and Nov. 21.

Gluten Free Maple Corn Skillet Bread Recipe

Ingredients:

1/2 cup sorghum flour

1/2 cup potato starch

1/3 cup white rice flour

2/3 cup ground corn meal (I prefer a medium grind)

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 cup plain yogurt

1/3 cup maple syrup

1/4 cup melted sweet cream butter

2 large eggs, lightly beaten

Directions:

Heat oven to 425 degrees. Place an 8-inch skillet into the oven for 5 minutes. In a large bowl, whisk together flours, cornmeal, baking powder, baking soda, xanthan gum and salt. In a separate bowl, combine yogurt, eggs, syrup and butter. Add liquids into the flour bowl, mixing until just incorporated. Reduce the heat to 375 degrees and place mixture in the warm pan. Bake 20-25 minutes or until the center is done. Test with a toothpick, and when it comes out clean it is done.

(If you don’t have a skillet, place into a 9×13 pan and bake for 20-25 minutes).

Cool and enjoy!

* Sorghum flour is a light, slightly sweet gluten-free flour that I love to use – note from Melinda

Recipe Courtesy of Melinda Harrower