<<Disclaimer: Verify this information before applying it to your situation.>>
1. You can use the cornbread mix on the bag of most corn meal (fine) bags.
I modified one to make a buttermilk version by using buttermilk in place
of milk. It tastes just like Aunt Jemima mix what I used when eating gluten.
Also, if you go to _www.recipezaar.com_ (http://www.recipezaar.com/) and
search for gluten free corn bread, several recipes will come up for you.
2. This one is good - _http://www.gfzing.com/?p=52*_
(http://www.gfzing.com/?p=52*)
3. Use the cornbread recipe on the cornmeal package, but substitute corn
flour for the wheat flour. You have to be sure you have plain cornmeal, not
the mix which has wheat flour in it. You can add sugar if you like it
sweet, maybe 1/4 cup. This is actually better than ordinary cornbread.
4. My family enjoys this recipe. It whips up very fast! And it is so
tasty.
I exclude the fresh corn kernels or the green chilies. Makes 24 standard
size muffins
1 cup corn meal
2/3 cup sugar
1-1/2 Tablespoons baking powder
1/2 teaspoon salt
1 Tablespoon chili powder
1-1/4 cups whole milk
3 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup fresh corn kernels
1/4 cup canned, chopped green chiles
Preheat oven to 350F.
In a large bowl, combine gf flour, corn meal, sugar, baking powder, chili
powder and salt. In a separate bowl, combine milk, eggs and canola oil.
Pour liquid ingredients into dry and mix until just combined. Add fresh corn
and chiles and stir just until blended. Fill paper lined muffin tins with
prepared batter until they are about two-thirds full. Bake for 18 minutes or
until a toothpick inserted in center comes out clean. Let cool for 5 minutes
before serving.
5. If you have Roben Rybergs Gluten-Free Kitchen Cookbook, her cornbread
is
the best!
6. Corn Muffins
1 cup cornmeal
1 cup GF flour mix *
3-4 Tablespoons sugar
1 Tablespoon baking powder (aluminum-free)
½ teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
1/3 cup vegetable oil
Heat oven to 375 degrees and place paper liners in a 12-cup muffin pan.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder
and salt. Add the buttermilk, egg and oil to the dry ingredients and stir
until blended. Divide the batter among the muffin cups. Bake the muffins
for about 16 minutes, or until a toothpick inserted into the center comes
out clean. Serve warm or at room temperature. Makes one dozen.
7. Bette Hagman has a terrific corn muffin that my non-GF son fights for
and doesn't even share with our celiac. I do, however, add 1/4 c. sugar to
it. If you have her Cooks Fast & Healthy book, it's on pg. 103.
8. I just use the one on the box and substitute Bob's Red Mill all purpose
GF flour and add about 1/4 tsp of xantham gum.
9. We published my wife's cornbread recipe on this site some time ago. If
you would like to view it go to _http://base.google.com_ and search for
"vdolcourt" or "gluten free corn bread" (with or without quote marks). If you
are into baking or easy desserts go to
_http://home.comcast.net/~vhdolcourt/bread_
You can use that link to get to all of the recipes I've published on this
site.
10. GF CORNBREAD
2 cups GF cornmeal* 2 cups buttermilk*
1/3 cup GF flour* 1 tsp soda
1 tsp salt 2 eggs
1 tsp xantham gum 2 Tab olive oil, or other kind
Mix cornmeal, flour, xanthum gum and salt in mixing bowl and blend. In
another container (I use a 4 cup measuring pitcher) put buttermilk, soda,
eggs and oil. Stir to get the eggs beaten up good. Add to the dry
mixture and
beat thoroughly by hand. Grease an 11x13 baking pan (we use a shallow black
skillet, about 10 inches wide) with Crisco or butter. Bake at 400
degrees about 20 minutes, or until a little brown on top.
Muffins….. Bake about 12 14 minutes, depending on size.
*Cornmeal…..I buy Lamb’s cornmeal at any HEB. They have no other grains
at their mill.
*GF flour..... I use whatever I have around. I take a 1/3 cup
measuring cup and measure out whatever is handy. Can use a mixture or one of the
blends.
*Borden’s buttermilk says modified corn starch. HEB brand says modified
food
starch, so be careful getting buttermilk.
If you don’t like to keep bottled buttermilk, you can substitute Saco
Buttermilk Powder. Keep it refrigerated and it lasts for a year. Follow
directions for 2 cups.
Egg free
…. My daughter makes this using Ener G egg replacer for the eggs.
11. Corn Muffins
1 cup cornmeal
1 cup GF flour mix *
3-4 Tablespoons sugar
1 Tablespoon baking powder (aluminum-free)
½ teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
1/3 cup vegetable oil
Heat oven to 375 degrees and place paper liners in a 12-cup muffin pan.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder
and salt. Add the buttermilk, egg and oil to the dry ingredients and stir
until blended. Divide the batter among the muffin cups. Bake the muffins
for about 16 minutes, or until a toothpick inserted into the center comes
out clean. Serve warm or at room temperature. Makes one dozen.
* GF flour mix: 2¼ cups brown rice flour
¾ cup sweet rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
1/3 cup cornstarch
2 teaspoons xanthan gum
12. BY USING THE GF MIX 3 CUPS OF RICE FLOUR
1 CUP OF POTATO STARCH
1/2 CUP OF TAPIOCA FLOUR
MIX TOGETHER
THEN MEASURE HOW EVER MUCH THE RECIPE CALLS FOR OUT OF ABOVE
FOR EXAMPLE 2 CUPS THEN ADD HOWEVER MUCH BAKING POWDER AND OR SODA. ADD
1/2 TSP OF XANTHAM GUM, 1 TSP UNFLAVORED GELATIN, 1 TSP EGG
REPLACER AND FOLLOW REST OF RECIPE
13. I just use the one on the cornmeal container and substitute white rice
flour for the white flour. It tastes pretty good.
14. I love the one in Bette Hageman's Bread Cookbook! It's better than
the
gluten stuff!
15. I like the one from Pamela's site. _http://www.pamelasproducts.com/_
(http://www.pamelasproducts.com/)
Corn Bread
1-1/4 cup Pamela's Baking & Pancake Mix
1 cup fine yellow cornmeal
1/3 cup sugar or honey
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons melted butter
Mix all ingredients together and pour into a greased 8-inch square pan.
Bake
at 375° for 20-25 minutes.
16. I used to make corn bread/muffins from a recipe I found on the
listserv, but then I discovered a recipe at the website below using Pamela's
Ultimate Baking Mix. I've found it much easier to use a pre-mixed flour and it
makes a really moist, sweet product. No affiliation with the company.
_http://www.pamelasproducts.com/recipe_frames.html_
17. CORNBREAD
1 cup GF flour mix (I use Bette Hagman’s 4 Flour blend)
¼ cup sugar
4 tsp. baking powder
¾ tsp. salt
1 tsp. xanthan gum
1 cup cornmeal
2 eggs, beaten
1 cup milk or non-dairy substitute
¼ cup vegetable oil
Sift dry ingredients into mixing bowl. Combine eggs, milk & oil; pour
into dry ingredients. Beat just until smooth. Pour into greased 8 inch
square glass pan. Bake at 425 for 20-25 min.
*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
|