Gluten-Free Cornbread

[mlerules]

Dear LazyWeb ('specially Gluten-Free Folks): I wanna make good gluten-free Cornbread using the recipe from the blue 'n' orange Albers cornmeal box, but don't know what kind of (or how much) flour to substitute for the "1 cup all-purpose flour" it says to use. Plz help me LazyWeb! Thx in advance for yr thoughts, tips, suggestions.

EDIT: Oh, he!! - the box says the stuff's Made On Equipment That Processes Milk, Wheat, Soy & Egg. *sigh* Mebbe I'll give up this whole idea...

Comments

[twistedcat.livejournal.com]

I would go with one of the flour substitute mixes, because it'll have the sticky stuff in it.

I believe there are recipes out there for all cornmeal cornbread though...

there is also cornmeal not made on shared equipment.

[mlerules.livejournal.com]

Thx. :-)

[ignusfaatus.livejournal.com]

don't use teff or oat ....

Iffin I were you I would stick to pure cornmeal and do a fritter thing with drizzled honey.
i did that diet for three years and ultimately gave up on reproduction breads and went straight with thinking outside the box.
I have a crazy good buckwheat groat macaroon recipe if your interested

[ignusfaatus.livejournal.com]

and there are lots of subsitute flours out there but I found the best luck with flavor and texture and density issues using MILLET flour

[ignusfaatus.livejournal.com]

putting a can of sweet corn in with the corn flour can make a fritter extra good btw, but avoid the cans of "creamed corn"

and my guess is that an extra egg would not hurt

[vonvoncake.livejournal.com]

I've had relatively good luck with the Bob's Red Mill GF flour mix for all purpose substitutions. As for the cornmeal, get the stuff in the hippie section at Fred Meyer or go to your local co-op/natural food store and get it there. You're less likely to have cross-contamination from processing because they are actually *thinking* about things like that.

[mlerules.livejournal.com]

Thx!