My Experience with Bob’s Red Mill Gluten Free Cornbread Mix

My Experience with Bob's Red Mill Gluten Free Cornbread Mix

Guys, it’s been a heck of a few days. I had two teeth pulled last week, and I’m struggling with some complications following that. Today, I ended up staying home from work because of it, and I was craving something soft and delicious! I’m still learning how to bake, so I decided to go small and bake one of the mixes I already had in my pantry. I know cornbread from scratch isn’t terribly difficult, but I’ve been looking for a good mix to use in another favorite recipe. Here is my experience with Bobs Red Mill Mix Gluten Free Cornbread Mix!

Bob's Red Mill Gluten Free Cornbread

I decided to go along with the ingredients listed, but I did go with 2% milk and stick butter. I have learned from previous baking experiences that gluten free baking typically requires ingredients that have a higher fat content. I don’t fully understand the science behind it, but it makes sense to me that it would help bind the ingredients better with the lack of gluten.

The pack instructions advise having all of the ingredients at room temperature. I’m not sure they were all quite room temperature, but they did sit out long enough for me to take apart a 550-piece puzzle and fill two essential oil diffusers. I poured everything in a mixing bowl and used my hand mixer to combine, adding the additional 30 seconds as instructed. Let me take this moment to say that I really can’t wait to have a stand mixer one day! Right now, it’s cost prohibitive, and I desperately don’t have the counter space. But – one day!

Cornbread Ingredients

It looked quite delicious in the pan, and it was only slightly wetter of a dough than other corn bread mixes I’ve worked with.

Unbaked Cornbread Mix

I baked my cornbread for about 32 minutes. It never quite browned up like I hoped it would, but a toothpick came out clean after about 28 minutes.

Baked Cornbread Mix

Here’s the finished product!

Finished Cornbread

My husband, who is not gluten free, joined in on the taste test. He said it reminded him of Cracker Barrel corn bread, and I would agree! It crumbled nicely and was delicious with some margarine! I’m looking forward to trying this mix out in a casserole recipe I have been missing since I started my gluten free days.

Have you tried any gluten free baking mixes? Do you have a favorite brand?

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