Gluten Free Cornbread just like Bob’s Red Mill used to make


I have been going crazy for cornbread recently. Everywhere I look, I see nice golden spongy pre-packaged cornbread. So appetizing and gluten filled. Everytime I get my hopes up either the second or third ingredient is always wheat flour. My excitement dissipates. My previous GF cornbread recipes have been less than successful and when tried on non-Celiac people (meaning Joe) he always has the same complaints: too dry, too textured, too flavorless. So when I came across the bag of Bob’s Gluten Free Cornmeal at the grocery store before my bar b q, I figured I would have one more go at it. I have tried every recipe on the GF sites, modifications of regular recipes, everything.

I read the recipe on the back of the box and it seemed simple enough. I had a stock pile of different flours available at the house and enough time so I figured why not. I of course modified it without dairy and made some substitutions. It came out amazing. Warm and spongy, not dry or too textural, and it went over great with everyone at the bar b q. Even Joe, my toughest critic, said it was my best yet. He is generally my gauge on how good or bad it is.

So anyone who has baked gluten free knows, its always great out of the oven but how does it hold up the second day? So I had some for breakfast. I even heated it up in the microwave instead of the toaster oven (a no no for anything gluten free.) It wasn’t as life changing as it was last night, but it was still quite good and I can imagine how much better it would have been to put it in the toaster. Overall, I give this one a 9 on a scale of 10 for GF goodness.

Below, you will find my exact recipe, no fakes or fudges. Its a preview of just one of the recipes I have made from scratch or modified from an original recipe to accommodate gluten free baking. Soon, I will have enough tested and photographed recipes to put my cookbook together. I am sure you can make low fat substitutions like egg beaters for eggs and add some applesauce instead of butter. Those are my tricks, please share some of yours and if you have photos send them along.

Gluten Free Cornbread a la Bob’s Red Mill – a modification of their recipe on the back of the Gluten Free Cornmeal package

Ingredients:

2 large eggs

¾ cup unsweetened Silk soy milk

¼ cup Silk soy creamer

½ cup butter, melted

½ cup Bob’s Red Mill Tapioca Flour

½ cup Bob’s Red Mill Potato Starch

¼ cup Bob’s Red Mill Sorghum Flour

1 cup Bob’s Red Mill Gluten Free Cornmeal

1/3 cup granulated sugar

2 tsp baking powder

1 tsp Xanthan gum

1 tsp sea salt

Preheat over to 350 degrees. Grease 8” square pan.

In a large bowl mix first four liquid ingredients thoroughly and set aside. In a separate bowl, mix the rest of the dry ingredients until all flours are evenly distributed.

Slowly add the dry mixture to the wet mixture half a cup at a time mixing well after each addition. I use an electric mixer to ensure everything is mixed well. The batter will thicken once all the flour is added and will resemble the consistency of cake batter.

Spread evenly in the pan.* Bake for 25-35 minutes until top solidifies and the edges are golden or until you can insert a toothpick and it comes out clean. Serve warm.

*Gluten free baking generally sticks to the spatula. To prevent this, spray the spatula with Pam before spreading the mixture.

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