Gluten-Free Cornmeal, Fig and Orange Muffins Recipe (2024)

FAQs

What is a substitute for cornmeal in baking? ›

There are some additional foods you can use in place of cornmeal. If you don't have any of the options above, you can consider ground oats, masa harina, bread crumbs, ground flaxseed, polenta flour, smashed cornflakes, homemade cornmeal, or hominy grits.

We prefer semolina flour over cornmeal for its finer texture; it allows the crunch to come from the crust of the English muffin, not the cornmeal.

Country Style Corn Muffin (1 serving) contains 68g total carbs, 65g net carbs, 21g fat, 8g protein, and 480 calories.

Although it's relatively high in carbs and sodium, it contains several important nutrients, including phosphorus, selenium, and B vitamins. It's also versatile, easy to make, and can be enjoyed in moderation as part of a healthy diet.

Cornstarch, corn flour, and cornmeal are all made from the same ingredient, but generally, you should not interchangeably use these products. One exception is substituting corn flour for cornmeal in chess pie filling. In baking, corn flour and cornmeal will yield different textures for the finished bread or cake.

Parchment has a few drawbacks

Your bread will rise and bake, and you can peel the parchment off with ease (because it's mostly nonstick). But you can run into a few problems. The biggest issue is that parchment can stick to bread, and there's no telling if it has until your bread has finished baking.

Almond and coconut flours are substituted for the traditional cornmeal and wheat flours, which are not permitted flours on the keto diet.

Cornmeal is also gluten-free. Cornmeal is a coarse flour made from maize, (i.e. corn). Just like cornflour, it's important to look for labeled gluten-free cornmeal whenever possible, as cross-contact can easily occur during manufacturing. Hominy is a product of corn and is gluten-free.

English muffins are particularly high in selenium, an important mineral that acts as an antioxidant and plays a key role in regulating thyroid hormone production ( 3 ). They also contain manganese, which is necessary for your metabolism, brain function, and bone health ( 4 ).

Corn, while a vegetable, is a starchy vegetable, which means it's high in carbohydrates—not keto-friendly fat. An ear of corn contains roughly 41 grams of carbohydrates. A cup of corn has about 30 grams of carbs. That doesn't mean corn isn't a healthy food, says Melanie Boehmer, M.S., certified nutritionist.

Are Corn Muffins high in carbs? ›

Homemade Corn Muffins (1 oz) contains 12.5g total carbs, 12.5g net carbs, 3.5g fat, 2g protein, and 90 calories.

Most store-bought muffins are like glorified cupcakes—they're full of sugar and simple carbs. "They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT.

Cornmeal has fewer calories, sodium and carbs but more fibre than white flour. Cornmeal is also gluten-free. People who have an allergy to gluten can consume cornmeal. White flour is refined flour which doesn't have much nutrition and has very low fibre.

All things being equal and without specific nutrition information, we might give the edge in healthfulness to cornbread, because of corn being a whole grain. Additionally, because both biscuits and cornbread tend to be rich, keep portion size in mind: have only one or even half, and don't top with added butter!

Cornmeal is a good source of carbohydrates and fiber and is fortified with a micronutrient premix containing iron, zinc, and vitamins A, B1, B2, B3, B6, B9 (folic acid), B12, and D3 per USDA Commodity Requirements.

Cornmeal has fewer calories, sodium and carbs but more fibre than white flour. Cornmeal is also gluten-free. People who have an allergy to gluten can consume cornmeal. White flour is refined flour which doesn't have much nutrition and has very low fibre.

Yes, cornmeal can be used as a substitute for all-purpose flour in certain recipes, such as cornbread and pancakes. However, it will provide a different texture and flavor, so it is important to adjust the recipe accordingly.

While cornmeal is the traditional ingredient in cornbread, it is also used for texture and sweetness in cookies and other breads. It is also often used to dust baking surfaces for things like pizza to prevent the dough from sticking, and can also be used as a thickener for soups and chilis.