Tag Archives: Bob’s Red Mill

Gluten Free Cornbread

15 Nov

Tastes just like my grandmother’s!

Ingredients:

  • 1/2 cup Bob’s Red Mill Gluten Free Pizza Crust Mix
  • 1/2 cup white rice flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 Tbsp oil
  • 1 egg
  • 1 cup buttermilk*
  • Nonstick spray or 1 Tbsp butter

Preheat oven to 425.

If you have a cast iron skillet, and want to make honest-to-goodness-authentic Southern cornbread, get it out, and get ready to melt 1 Tbsp butter in it. (Don’t heat the pan yet — you want to pour the batter into sizzling, but not-burned butter.)

If you don’t have a cast iron skillet, just spray an 8×8″ pan with cooking spray.

Combine all the dry, powdery ingredients in a large mixing bowl. Add the wet ingredients and stir until well-mixed.

Now, back to that glorious cast-iron skillet. Over medium heat, heat the skillet and melt the butter in it. The butter should be sizzling, but not browned. Swirl the butter around to coat the bottom of the pan, a little way up the sides.

Pour the batter into your prepared pan and bake for 25-30 minutes. The top should be just beginning to brown around the edges, and a clean knife or toothpick inserted into the center of the cornbread should come out clean.

*If you don’t have buttermilk, increase the baking powder to 3 tsp, omit the baking soda, and use 3/4 cup milk in place of the buttermilk.

Easy Gluten-Free Pie Crust

17 Oct

With Canadian Thanksgiving just past, and United States Thanksgiving coming up, it’s definitely the season for pies!

This pie crust is as easy as a “regular” one, and it doesn’t use a lot of gluten-free flours, which are hard to find in some areas.

Brand does matter. For this recipe, it’s important that you use Bob’s Red Mill Pizza Crust Mix (yes, pizza crust mix is an ingredient in my pie crust!), or you will have a very different result (not necessarily a bad result — if you experiment, let me know how it goes!). Also, I like using a blend of butter and lard for flavor/texture, but you could use all one or the other, or even (gasp!) shortening.

This recipe may be used for 1 2-crust pie, or 2 1-crust pies.

Ingredients

  • 1 cup Bob’s Red Mill gluten-free pizza crust mix (without yeast packet)
  • 1 1/4 cups white rice flour (substitute up to 50% brown rice flour if you want)
  • 2 tsp sugar (omit for savory pies)
  • 1/4 cup cold butter, cut into small pieces
  • 1/4 cup cold lard, cut into small pieces
  • 1 egg
  • 1 tsp apple cider vinegar or lemon juice
  • 1/2 cup water, more or less

Mix the flours and sugar, then blend the butter/lard with the flour mix, using either your fingertips or a pastry cutter until the mixture looks like coarse meal and the largest pieces of fat are pea-sized or smaller. Mix the egg, vinegar, and 1/2 cup water. Add wet ingredients to dry ingredients, adding extra water if necessary 1 Tablespoon at a time, until mixture forms a ball.

Form dough into two disks and refrigerate for at least an hour. If dough is too firm to roll after chilling, let is sit on the counter for a few minutes.

Roll dough out on surface well-floured with rice flour. When the dough is about 1/2″ (1 cm) thick, be sure the surface is still well-floured! Continue to pat the edges in if they become ragged, and rotate the dough as you roll it to get a round shape.

Gently fold rolled-out circle of dough in half, and lift the half-circle shape onto your pie pan. Unfold, and ease the dough into the pan so that it rests against the bottoms and sides. Don’t worry if some edges aren’t covered – just pull some dough off where there’s an excess and stick it on.

If your recipe calls for a pre-baked pie crust, prick the bottom of the crust all over with a fork, and bake at 425 for about 15 minutes, or until light golden brown.

Gluten Free Raisin Bread Mix

14 Aug

This morning I mixed up some Bob’s Red Mill Raisin Bread. And mmmmmmmm…. good stuff!

I did not use a mixer (just a spoon) and let it rise a little longer than recommended. Probably shouldn’t have, because it fell a little in the middle. I also sprinkled some cinnamon and sugar on the top, because I like my raisin bread kind of sweet, and this mix isn’t very sweet.

I thought I’d overbaked it (I used the recommended 60-65 minutes), but when we cut into it, it was moist and delicious.

Definitely a good Saturday treat!

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