Guest guest Posted December 13, 2004 Report Share Posted December 13, 2004 This recipe is the best cornbread I’ve found so far. From the “Incredible Edible Gluten-Free Food For Kids” book. I photocopied this page – I don’t have info on the author. 1C corn meal 1/2C rice flour (I use asian ground rice flour – you won’t have the grainy texture as with the other rice flours) 1/2C tapioca flour 1t xanthan gum 2T sugar 1T baking powder 1/2t salt 2 eggs 1C milk 1/2C oil Combine dry ingredients. Mix wet ingredients in a separate bowl. Add egg mixture to flour mixture until batter is smooth. Do not overbeat. Pour into a greased 9x9 baking pan. Bake at 425° for 20-25 mins or until golden brown, and toothpick inserted near center comes out clean. Note: I get better results with a muffin pan. With the 9x9 the toothpick would come out clean, but the center would still be undercooked at times. When using a muffin pan, they come out perfect every time – there’s no need to toothpick test. I also like that I don’t need to cut pieces…just pop the muffins out and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2004 Report Share Posted December 13, 2004 > From the " Incredible Edible Gluten-Free Food For Kids " book. I photocopied > this page – http://www.woodbinehouse.com/synopsis.asp_Q_product_id_E_1-890627-28- 3_A_.asp Incredible Edible Gluten-Free Food for Kids 150 Family-Tested Recipes By Sheri L. on This sounds like a worthwhile book, for only $17 bucks 150 recipes. > I don't have info on the author. Big kid here, ;^). > 1C corn meal > > 1/2C rice flour (I use asian ground rice flour – you won't have the grainy > texture as with the other rice flours) > > 1/2C tapioca flour > > 1t xanthan gum > > 2T sugar > > 1T baking powder > > 1/2t salt > > 2 eggs > > 1C milk > > 1/2C oil > > > > Combine dry ingredients. Mix wet ingredients in a separate bowl. Add egg > mixture to flour mixture until batter is smooth. Do not overbeat. Pour into > a greased 9x9 baking pan. Bake at 425° for 20-25 mins or until golden brown, > and toothpick inserted near center comes out clean. > > > > Note: I get better results with a muffin pan. With the 9x9 the toothpick > would come out clean, but the center would still be undercooked at times. > When using a muffin pan, they come out perfect every time – there's no need > to toothpick test. I also like that I don't need to cut pieces…just pop the > muffins out and serve. 425' is pretty hot, that would be for thinner cornbread cooked for a shorter time. The muffin pan increases the contact area. I have had some success with the recipe that I have used, starting out at approximately 400 but as soon as the surface starts browning to drop the temperature down to 300 or 325 to allow time for the center to cook. As a general rule the thicker something is, the more time required to cook and the lower the average temperature. Where did you get the Xanthum gum from and what does it do? I haven't yet used rice flour I have used tapioca flour and soy flour. Soy flour resulted in a very gamey tasting cornbread. I can live without bread, by I really miss cornbread and chili and cornbread with soup. BTW, I didn't want to dis the Quihoa flour, it works well, I may not be using it correctly or maybe I need a touch of something else. We have used it for flatcakes and it worked well. I just like cornbread fluffy and sweet and buttery, maybe with a small amount of green chiles. Thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2004 Report Share Posted December 13, 2004 425' is pretty hot, that would be for thinner cornbread cooked for a shorter time. I usually turn my oven down by 25° for all GF recipes – not sure if its my oven or the difference between GF and regular. The muffin pan increases the contact area. I have had some success with the recipe that I have used, starting out at approximately 400 but as soon as the surface starts browning to drop the temperature down to 300 or 325 to allow time for the center to cook. As a general rule the thicker something is, the more time required to cook and the lower the average temperature. Thanks for the tip… Where did you get the Xanthum gum from and what does it do? The health food store will carry it. You can probably find it online, if you don’t have a health food store nearby. Xanthan Gum takes the place of Wheat Gluten….it gives the bread a spongy texture and “holds” the particles together. It makes a world of difference! Get ready…its spendy stuff - about $10 for a tiny bag, but it lasts for a long time. I haven't yet used rice flour I have used tapioca flour and soy flour. Soy flour resulted in a very gamey tasting cornbread. Soy flour has a very strong taste. Rice flour has little or no taste, which is nice for baked goods, it also has the tendency to make them a little dry. This recipe is wonderfully moist! I usually put my eggs in some warm water for a few minutes before adding them to the recipe….it helps to make the cornbread light and fluffy. I just like cornbread fluffy and sweet and buttery, maybe with a small amount of green chiles. Never thought about adding chilies to my cornbread….hmm…sounds good! Thanks for the recipe. You’re welcome! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2004 Report Share Posted December 13, 2004 I substitute corn flour for the wheat flour in the regular cornbread recipe and it comes out fine. I have also used white and brown rice flour. You still need to use the corn meal, but corn flour is a finer grain and can be used like regular flour in cornbread. You can usually fine corn flour (also called masa flour) at regular grocery stores. Just check to make sure it is pure corn, and not mixed with wheat flour, since some companies do this. I haven't been a big fan of quinoa flour so far. Anyone have any good recipes to use it in where it doesn't taste weird? Philip Deitiker wrote: Does anyone here have a good recipe for making wheat free cornbread? I have used Quinoa flour but it still lacks something that gives it a smooth tecture and its a bit bitter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2004 Report Share Posted December 14, 2004 Here is the recipe we eat all the time -- I recommend using yellow corn meal to make it a bit more sweet (I buy Indian Head). I have also substituted up to half millet flour, which gives more vitamins and fiber, and it still tastes good. Hope you like it! CORNBREAD Mix the dry and wet ingredients separately and do not combine until the last minute. Dry 2 cups corn meal 4 tsp baking powder 1 tsp salt 3 Tbsp sugar Wet 1 egg 1 1/2 cups milk Put 2 Tbsp corn oil in a square brownie pan and put in the oven to heat to 450. Be sure to heat the oil until fully hot, at least 5 min. When hot, mix ingredients together and (using an oven mitt) pour into hot oil. Bake for 20 min or until bread browns lightly and separates from the sides of the pan. > > Does anyone here have a good recipe for making wheat free cornbread? > I have used Quinoa flour but it still lacks something that gives it a > smooth tecture and its a bit bitter. Quote Link to comment Share on other sites More sharing options...
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