DIY Gluten-Free Mix™ — Cornbread Mix
Dry Mix
  • 4 cups Freedom Delivered gluten-free All Purpose Flour (496 g) (flour should always be weighted for accuracy)
  • 3 cups yellow cornmeal (be sure to check that your brand is gluten-free)
  • ½ cup granulated sugar (or dry sweetener of your choice)
  • 3 tablespoons baking powder
  • 1½ teaspoon salt
  • 1⅓ cup DIY cornbread mix
  • 2 tablespoons melted butter (dairy or non-dairy or oil of choice)
  • 1 egg (or favorite substitution)
  • ⅓ cup milk, dairy or non-dairy
  • 3 tablespoons honey, if a sweeter cornbread is desired
Dry Mix
  1. Gather the ingredients and carefully weigh the flour. Place all the weighted or measured dry ingredients in a large bowl.
  2. With a whisk gently mix the dry ingredients. Place the final mix into an airtight container or large sealable plastic bag, and store at room temperature for up to 8 months.
  1. Preheat oven to 400 degrees F. Prepare a 9-inch baking pan or line 6 muffin cups and spray with baking spray. Set aside.
  2. In a medium bowl, whisk together 1⅓ cups cornbread mix, melted butter, egg and milk. Stir until all is incorporated into batter. Fill the pan with all the batter or fill the muffin cups half way.
  3. Bake for 15 minutes or until a toothpick stuck in the center comes out clean. Serve while warm.
Recipe by Baking Free at