Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Thursday, January 21, 2010

Gluten-Free Cornbread

Dear Friends,

I have been experimenting with gluten-free baking. I've successfully used Trader Joe's brand Gluten-Free Pancake & Waffle Mix in several incarnations including a lovely cornbread. But, this week I wanted to try some gluten-free cornbread from scratch. I had on hand brown rice flour from Bob's Red Mill. I'm still experimenting and yet to find a perfectly fluffy yumm-o recipe. Of the 2 recipes the one with the Trader Joe's pancake mix was lighter and less dense. Please let me know if you have any suggestions for a light & fluffy gluten free cornbread recipe. I'd be happy to test it out and report back the results.

Tonight I wanted cornbread as a base for my creole spiced black eyed peas with root veggies & mustard greens. Cornbread is the perfect match for this recipe as it soaks up all the juices and is a great compliment to the black eyed peas.

In Health,
Miss Jolie Ann

Experiment #1
Gluten Free Cornbread Muffins

1/2 package of Trader Joe's brand Gluten Free Pancake & Waffle Mix
1 cup cornmeal
2 eggs
1/4 oil
1/2 cup water

1. Preheat oven to 375 degrees and grease a muffin pan with oil or butter
2. In a large bowl combine the pancake & waffle mix and the cornmeal. Stir well until completely combined.
3. In a 2nd bowl beat the eggs. Add the oil and water and stir well until combined.
4. Add the wet mixture to the dry and stir until mixed together. Do not over mix.
5. Pour into muffin pan, about 1/4 cup batter to each muffin.
6. Bake in preheated oven at 375 degrees for about 20 minutes.
7. Eat warm smothered in honey or butter or just ole plain...

Experiment #2
Buttermilk Cornbread Gluten-Free

1 1/2 cup cornmeal
1 1/2 cup brown rice flour
1 tsp baking powder
1 tsp salt
1/4 cup honey
1 cup buttermilk
1/4 cup canola oil
1/2 tsp vanilla
2 eggs
1/4 unsweetened plain soymilk or water

1. Preheat oven to 375 degrees and grease a round or square 10" pan.
2. Sift the dry ingredients together and mix well in a large bowl.
3. In a 2nd bowl combine the wet ingredients and beat until well mixed.
4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
5. Pour into pan and bake in preheated oven at 375 degrees for 25-30 minutes.

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