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Corn Bread
1 cup cornmeal
3/4 cup chick pea flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup drippings, vegetable oil or melted butter
1 egg
Preheat the oven to 400 degrees. Spritz a 9-by-9- or 8-by-8-inch square
pan with nonstick baking spray. Combine the cornmeal, chick pea flour,
sugar,
baking powder and salt in a large bowl. Combine the milk, oil and egg in
a
glass measure and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix just to
combine.
Dump the batter into the prepared pan. Bake for 20 minutes until the
cornbread begins to pull away from the sides of the pan and is golden in
color.
Serve as is with butter, or use to prepare cornbread stuffing. Makes 9
pieces.
Gluten-free Cornbread
Ingredients:
1 cup milk
1 egg
1/4 cup oil
1/4 teaspoon vinegar
1/3 cup potato starch
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xanthan gum
Directions:
Preheat oven to 375 degrees F. In a medium bowl, combine milk, egg, oil,
and vinegar. Mix well. Add all other ingredients and mix well, being sure
to
remove any lumps. Batter will be thin. (Use a mixer as opposed to beating
everything together by hand.) Pour batter into greased 8" x 8" baking
pan.
Bake 28 to 32 minutes, until cornbread tests done with a toothpick and
top
is lightly browned. Makes 9 servings.
Tastes like 'real.' Store in the refrigerator, as GF products dry out
more
quickly than their wheat counterparts.
Corn Bread
Serves 6
* 1 TB butter
* 1 cup corn meal
* 1/2 cup soy flour
* 1/2 cup brown rice flour
* 1/2 tsp salt
* 2 TB brown sugar
* 1 tsp baking soda
* 1 egg
* 1 cup milk
Preheat oven to 350°F. Place the butter in a 9x9 square baking pan or in
a
small cast iron skillet. Put the pan in the preheating oven until butter
is melted. Remove from oven and tilt the pan back and forth to coat. Set
aside. Mix corn meal, soy flour, brown rice flour, salt, brown sugar and
baking soda together. Add the egg, milk and melted butter. Combine with
a few
strokes, not overbeating. Pour into prepared pan and bake for 25 to 30
minutes.
Wheat-Free Cornbread recipe
1 1/4 cups Gluten-Free Flour Mix
3/4 cup enriched cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt (may be omitted for salt-restricted diets)
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten (2 egg whites may be substituted)
Preheat oven to 400 degrees F. Grease an 8- or 9-inch baking pan. Use
greased muffin tins to make corn muffins. Thoroughly combine flour,
cornmeal,
sugar, baking powder, and salt in mixer bowl. Set aside. In a small bowl,
stir
together milk, oil and egg, Pour liquid mixture over dry ingredients,
mixing just until dry ingredients are moistened. Spoon batter
into prepared pan or muffin tin. Bake 20 to 25 minutes or until light
golden brown and wooden pick inserted near center comes out clean. Serve
warm.
Southern Wheat-free Cornbread
Serves 6 To 8
Yields 12 to 16 Pieces
Preparation time: 15 minutes
Baking time: 25 to 40 minutes
Cooling time: 20 minutes
· 2 cups yellow or white cornmeal
· 1/2 cup boiling water
· 1 tablespoon sugar
· 1 teaspoon salt
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 1 large egg
· 2 tablespoons canola or other vegetable oil
· 1 1/4 cups buttermilk
1. Preheat the oven to 375 degrees F. Oil a baking pan (see Note) and
set aside. In a medium bowl, stir together 1/2 cup of the cornmeal and
the
boiling water. The cornmeal will become mushy and then stiff. Set aside.
2. In a large bowl, sift together the remaining 1 1/2 cups of cornmeal,
the sugar, salt, baking powder, and baking soda.
3. Beat the egg into the cornmeal mush and stir in the oil. Whisk in
the buttermilk to make a thin batter. Add the liquid ingredients to the
dry
ingredients, whisk just until the batter is smooth, and immediately pour
it into the prepared pan.
4. Bake until the center of the cornbread is slightly rounded and
firm and the edges are golden brown (see Note). Cook for 20 minutes or
more
before
serving.
Note: Bake in a square or round baking pan or in a cast-iron skillet: For
an 8-inch square or 9-inch round pan, bake for 35 to 40 minutes; for a
9-inch square or 10-inch round pan, bake for 25 to 30 minutes.
Gluten Free Cornbread Recipe
3 cups cornmeal
1 cup applesauce
1 half teaspoon salt
2 tablespoons baking powder
2 eggs
3 cups water
Preheat oven to 350 degrees. Oil a ten-inch iron skillet, similar-sized
heavy pan or casserole dish. Combine the dry ingredients. Add the eggs
and
water, mix well. Pour into pan, bake uncovered for 40-45 minutes. The
cornbread is done when the center is completely set and a inserted knife
comes
out clean.
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