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What can I use to replace cornmeal in a bread recipe ?

I have found a great bread/rolls recipe that calls for a half cup of cornmeal. Unlike some other posters, I have no problem finding cornmeal, but we don't like the taste of the cornmeal, so we are looking for something that we substitute the cornmeal with, without affecting the rise of the dough. Anybody have any ideas ?

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  1. you can just use flour. i presume that there is other flour in the recipe and it is not just cornmeal?

    (i honestly am not being snarky here, but how can you tell it is a great recipe if you haven't tasted it and it calls for an ingredient you don't like?)

    but have you ever tried fine white cornmeal? it would lend a savory-sweet undercurrent that the flour alone would not have in the rolls.

    3 Replies
    1. re: alkapal

      I have been making the recipe the way it calls for and it is a great recipe for both rolls and bread. It's just the cornmeal that we don't like. I will try substituting with flour and see what happens. I will also try and find the fine white cornmeal you suggested and give it a whirl. The recipe as is equals a 9 out of 10 - I would like to bring it up to 10/10 in our books. Thanks.

      1. re: webhammer

        oooh, i see. let me ask this, have you been using coarse or medium grind yellow meal? or is your yellow cornmeal very fine, like flour?

        so it is the FLAVOR and not any TEXTURE issues?

        ~~~~~
        ps, would you please share your great recipe?

        1. re: webhammer

          Could your cornmeal be rancid?

      2. Is the corn meal cooked first or mixed with boiling water or just added "raw" to the dough? Rolled oats or oat flour (rolled oats whirred in a food processor) might well work.

        1. alkapal has a good point. Some cornmeal are made fine and some are coarse. It is possible that you just don't like the coarse ones due to the texture, and you can still use the fine one. Now, if you are sure that you just don't like any kind of cornmeal, then you can try oat as mscoffe, but I have a feeling that will change the way of the dough rising. For one, oat absorb more moisture than cornmeal.

          Do you mind telling us what the cornmeal was used for in your recipe? Is it part of the dough? Or it is for dusting? Also can you tell us what you don't like about the cornmeal? This will help us to find the substitute.

          2 Replies
          1. re: Chemicalkinetics

            Yes, I think your right neither wheat nor oatmeal would be a one to one substitute. I was thinking that rising wouldn't be affected because neither corn meal nor oats has gluten. Potato flour might work- fun changing a recipe we've never seen.

            I wondered too if OP dislikes cornbread?

          2. You should be able to substitute any grain (or combination of grains) for the cornmeal, but do it by weight, not volume. (I'm not sure if your recipe specifies both...)
            I bake lots of multigrain bread, and the grains are different all the time, but the weight of the combined grains remains the same.
            Oats, flaxseeds, multigrain cereal mix... all or any would be good - just make sure the grains are small & soft, so they don't need to be pre-cooked.

            1. I'd use fine semolina. Years ago, I mistook fine cornmeal for semolina flour and tried to make pasta with disastrous results, but it occurred to me then how similar they can be while dry. And semolina is wheat, so it won't affect the flavor, while possibly giving the texture the cornmeal would have provided.