Articles & Recipes

Sun-Dried Tomato Cornbread (gluten-free)

September 21, 2018

Serve this moist savory cornbread, flavored with salty bursts of sun-dried tomatoes, with salad for a delicious lunch or wrap a few slices up for lunch or as a delicious afternoon snack.

Ingredients Makes 15 slices (1 per serving)

11⁄4 cups cornmeal 300 mL
1 cup amaranth flour 250 mL
1⁄4 cup tapioca starch 60 mL
3 tbsp granulated sugar 45 mL
1 tbsp xanthan gum 15 mL
1 tbsp bread machine or instant yeast 15 mL
1 tsp salt 5 mL
2 large eggs 2
1 large egg white 1
1 cup water 250 mL
1⁄4 cup vegetable oil 60 mL
1 tsp cider vinegar 5 mL
3⁄4 cup snipped sun-dried tomatoes 175 mL


  • 9- by 5-inch (23 by 12.5 cm) loaf pan, lightly greased
  1. In a large bowl or plastic bag, combine cornmeal, amaranth flour, tapioca starch, sugar, xanthan gum, yeast and salt. Mix well and set aside.
  2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg white, water, oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 1 minute or until smooth. Stir in sun-dried tomatoes.
  3. Spoon dough into prepared pan. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes or until dough has risen almost to the top of the pan. Meanwhile, preheat oven to 350°F (180°C).
  4. Bake for 20 minutes. Check to see if loaf is getting too dark and tent with foil if necessary. Bake for 25 to 30 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Use dry, not oil-packed, sun-dried tomatoes in this recipe. To ensure success, see page 34 for tips on baking no-knead breads.


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