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Wednesday, April 6, 2011

Corn Bread

I have a recipe to share today, not my own recipe but one I adapted from one of the best Gluten Free sites EVER!!  I found the recipe on Gluten Free Girl.  But as I am also dairy free I had to adapt the recipe just a little, it turned out beautiful and delicious.  I did get a picture but sadly the bread was almost gone at the time.  My boys did say they thought it was just a bit too sweet, so next time I will cut back the sugar just a bit. 

Please visit the recipe on the Gluten Free Girl web site  for the complete recipe.  I want everyone to visit the site :-)   I will just post my adaptations.

My changes:
~I did not have sorghum flour so instead I used 1/4 C of Bob's Red Mill GF Baking mix.  I don't use this a lot because of the bean taste, but only using 1/4 cup, you couldn't taste the beani-ness at all.
~Next time I would use only 1/8 C sugar
~I used Spectrum Organic Vegetable shortening
~Instead of milk I used Almond Milk.

And I wanted to mention that once everything was mixed, there was no "pouring" this into the pan.  But I went ahead and patted it into the pan anyway, and I am glad I did. 

GREAT!! And I will definitely be making this one again and again.

Note:  January 25,2012.
I wanted to add the recipe here and my adaptations so far, just in case the recipe ever disappears from the original blog.  My family loves this so much:

1/4 cup sorghum flour -I use Bob's Red Mill GF Flour mix
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet rice flour
¼ cup sugar - I use about 1/8 cup sugar
4 teaspoons baking powder - I use 3 tsp baking powder
¾ teaspoon salt
1 teaspoon xanthan gum
¼ cup shortening (not butter) - I use Spectrum Organic Vegetable Shortening
2 large eggs
1 cup milk -  I use 1 1/2 cups plain almond milk
1 cup yellow cornmeal
Preheat the oven to 425°.
Place mixture in a pie pan and bake 20-25 minutes.

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