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Gluten Free Beet + Carrot Cornbread

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Last updated on May 9th, 2023 at 08:25 pm

Gluten free beet and carrot cornbread Gluten Free Beet + Carrot Cornbread

 

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Beet + Carrot Gluten Free Cornbread

a delicious gluten free cornbread with added vegetable fiber
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 16
Author: Greg Hewitt-Long

Ingredients

  • One box of Betty Crocker Gluten Free Yellow Cake Mix
  • 3 Eggs
  • 7/8 th Cup of water
  • 2 tspn quality vanilla extract
  • 1/2-2/3 cup of cornmeal
  • 1 tbspn vegetable oil
  • 2 cups of beet + carrot pulp left over from juicing

Instructions

  • follow directions from the cake mix - mixing all ingredients on low in a stand mixer for 30 seconds
  • add the cornmeal + vegetable pulp
  • add the extra water (up from 2/3rd of a cup to 7/8th of a cup)
  • mix for a further 2 minutes at medium - add your vanilla extract - the last of your ingredients
  • cook at 325f in a 9x9 pan for 40 minutes.

Notes

The recommended cook time on the cake mix is 35-38 minutes - I found that 40 minutes was necessary to fully cook the bread to the center - but I'm at 5100 ft above sea level - be careful if you're not at altitude.
Your cornbread batter will be pink/purple due to the beet pulp, but it will NOT stay purple when cooked.
Adapted from Betty Crocker Gluten Free Yellow Cake