CORNBREAD

[Fidissimus]

This is a really great cornbread - I think the flour mix makes the bread. I love it with honey butter and as an accompaniment with chili.

CORNBREAD:

INGREDIENTS:

1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup Wendy Wark's gluten free flour mix*
1 cup corn meal
2 tablespoons butter or organic shortening, melted
1 large egg
1 cup buttermilk or milk

DIRECTIONS:

Preheat oven to 400 degrees F. Butter and 8" baking dish.
To make cornbread muffins bake @ 375 degrees F for 20 minutes in standard muffin tin with paper liners.

Combine sugar, baking soda, salt, xanthan gum, flour mix, and corn meal in a medium bowl. Combine butter, egg and buttermilk in a small bowl. Slowly add the egg mixture to the flour mixture until blended. Pour batter into prepared baking dish. Bake for 20-25 minutes, or until toothpick tests clean.


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Recipe is from Cooking Gluten Free! by Karen Robertson


WENDY WARKS FLOUR MIX*

Can be purchased on line - click link above - or you can mix a larger quantity yourself by doubling or tripling the below recipe

1 cup brown rice flour
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

The following is taken from Celiac.com and is written by the author of the recipe book this cornbread was taken out of...

I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.

Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.

The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/