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Corn Bread (Gluten-Free)
1 ¼ cups yellow corn meal
½ cup white rice flour
¼ cup tapioca flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten
Combine dry ingredients in a bowl and stir together until evenly mixed.
Stir in milk, oil, and egg and mix just until dry ingredients are
moistened.
Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if
desired). Bake at 400 for 20-25 minutes or until light golden brown and
wooden
pick inserted in center comes out clean. Makes about 8-9 servings.
You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or
a
GF non-dairy milk substitute if needed.
Corn Bread #2
2 cups cornmeal (stone ground if available)
1 cup Masa Harina (Mexican-style corn flour used for tortillas)
3 eggs, beaten
2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon soda
1/3 cup corn oil
1 tablespoon sugar
2 tablespoons butter
Mix together eggs and milk in a medium-sized mixing bowl. In a separate
bowl, combine dry ingredients and cut in oil with a pastry blender, stir
into
egg mixture. Put butter in a 10 inch cast iron skillet and heat in oven.
Pour batter into hot skillet (Batter should sizzle).
Bake at 425F degrees for 30 minutes turn and bake 20 minutes more or
until done.
Cornbread #3
1 cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
1/3 cup vegetable oil
1 cup gluten-free sour cream
1 cup corn
2 eggs, beaten
1 cup shredded Cheddar
Mix together all ingredients except Cheddar. Put half of mixture into a
greased 9" square pan. Sprinkle with cheese and cover with remaining
mixture. Bake at 375F degrees for 35 - 40 minutes.
Cornbread Deluxe
In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup
In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt
Combine the wet and dry ingredients and mix gently but well for about one
minute, then pour into a 8" or 9" square baking pan that has been sprayed
or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the
pan,
or let cool for 5 to 10 minutes.
For a savory meal:
Using a 9" x 12" pan (or close to it), spray or oil it, then put in:
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbanzo, or whatever you
like)
1 or 2 diced zucchini
Some other vegetable you like, corn, mushrooms, diced red or green bell
peppers etc.
Sprinkle on chili powder or pizza flavorings like basil and oregano to
your taste
Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.
For a dessert cornbread:
On the bottom of the pan, pour a can of fruit cocktail or sliced peaches
or a can of pie filling
To the dry ingredients add: ¼ cup sugar, then bake as above.
For a Gingerbread:
Add ¼ cup molasses to the wet ingredients
To the dry ingredients add:
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Optional: grated fresh ginger or finely chopped candied ginger, or both
To make it more cake-like, decrease the cornmeal to ½ cup, and increase
the
flour to 1 ½ cups
Bake as the original recipe.
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