Saturday, 20 November 2010

• Recipe: GFCF Cornbread

  
  
  

  So it's Thanksgiving again, time to give thanks for the amazing journey that we've all been on so far this year. Time to enjoy family and friends, beautiful weather and oh..FOOD!!! I am originally from the Midwest so my favorite thing to make for Thanksgiving (especially when my Dad is in town) is a traditional cornbread dressing which is a recipe passed down from my Grandma. My kids won't touch such a thing but will eat cornbread muffins, so I figure that I can make those, share the picture & share my recently revamped cornbread recipe so that you can do what you wish with it..make muffins for your big feast, cornbread for stuffing or dressing, whatever you like! So here it is in its Gluten Free/Casein Free glory....GFCF Cornbread #8 (ok so I've changed the recipe a few times ha ha).

  
  
  Bird's GFCF Cornbread #8
  2/3 cup yellow cornmeal
  1/3 cup rice flour
  1/3 cup garbanzo bean flour
  1/3 cup cornstarch
  2 tsp baking powder
  1/2 tsp salt
  1 tsp xanthan gum
  2 Tb agave nectar
  2 Tb honey (or more agave to make vegan)
  1/2 cup almond milk (or favorite milk alternative)
  1/4 cup melted Earth Balance spread (or other butter alternative)
  2 eggs (or egg replacement-see my recipe below)
  1 tsp lemon juice
   
  First preheat oven to 400 degrees.
  In a small dish combine milk & lemon juice let sit to create "buttermilk".
  In another small dish combine this egg replacer and allow to sit for a minute:
  -2 Tb flax meal
  -1 tsp baking powder
  -1 Tb. oil
  -3 Tb. water
  Next melt butter in small pan, take off heat to cool.
  Finally, Combine all remaining dry ingredients and whisk together to combine well. Then add wet ingredients to dry and stir well until everything is moist. Feel free to cook anyway you like ie. cast iron skillet, muffin tins, 9x9 baking dish..your choice. For me this recipe made 8 muffins and took approx. 20 minutes to bake. :))

  • 10:00 AM
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