|
| Hi,
I'm looking for a cornbread recipe that does not use an addition of wheat flour. Has anyone ever tried rice flour instead? Thanks,
|
Follow-Up Postings:
|
| Here's the recipe my mother used (she had celiac disease). It's a bit cryptic...such as what size pan to use and mixing information - which was typical of her oft-used recipes ;-). I'm going to bet it will fit a 9x9-inch pan (greased); and to mix: mix dry ingredients together and add the wet and only mix until smooth. SOUR CREAM CORN BREAD Bake 400° for 20-25 minutes. Yellow Corn Muffins 1 c. yellow cornmeal Preheat oven to 400°F. Grease 12 muffin cups. Sift the dry ingredients together into a mixing bowl. Stir in beaten eggs, buttermilk, and melted shortening. Spoon into prepared cups. Bake for about 25 minutes. Makes about 12 muffins. Bob's Red Mill has a gluten-free corn bread mix. See link below. -Grainlady |
Here is a link that might be useful: Bob's Red Mill Gluten Free Corn Bread Mix
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Special Diet Recipes Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.