Tag Archives: bread

Gluten Free Cornbread

15 Nov

Tastes just like my grandmother’s!


  • 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.


Blueberry Muffin Pancake Scones

22 Aug

I’d intended to make blueberry scones for breakfast this morning, but not being familiar with the flours I’m using, it didn’t quite turn out like I expected. They were really good, though, so I’m claiming it as a new invention. Sort of like the tops of muffins, scones, and blueberry pancakes, all in one! I’m calling them Blueberry Muffin Pancake Scones. Maybe I’ll call them BMPS (bumps? that doesn’t sound very appetizing!) for short.

You’ll need

  • 1 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup corn starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1 cup blueberries
  • 2 cups heavy cream
  • 1 egg
  • Raw / Demerarra sugar
  • cinnamon

Mix all the dry, powdery ingredients, then stir in the blueberries, cream, and egg. Drop into 6-8 mounds on a greased cookie sheet. Sprinkle tops with raw sugar and cinnamon.

Bake at 425 for 15-25 minutes (depending on the size of your BMPS).

Serve on a plate with a fork. Mmmmmm!

These would be really good with creme fraiche.

Failed Bread Attempt

21 Aug

I’m trying out new bread recipes, using the flours that are readily available to me here:

  • cornstarch
  • cornmeal
  • brown rice flour
  • tapioca flour

Attempt #1 turned out hard on the outside and gummy on the inside. I blame:

  • too much starch / not enough rice flour
  • baking powder instead of yeast (this sometimes works, but this dough was too heavy for the baking powder to lift up)
  • baked too long (I lost track of time online… imagine that!)

So… attempt #2 will hopefully be better!

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!

A Gluten Free Sandwich Alternative: Cream Puffs!

19 Jul

Not just for sweet fillings, savory cream puffs make a great “bun” for things like chicken salad. They’re surprisingly easy, and delicious gluten-free. Try these for a nice lunch or casual dinner.

Gluten Free Cream Puffs

Makes 6 3-4″ cream puffs.

Preheat oven to 400.

In a medium saucepan, bring water, butter, salt and sugar to a low simmer. Meanwhile, beat 2 eggs + 1 egg white gently with a fork just until broken up. (Reserve the third egg yolk for brushing the tops of the cream puffs to make them extra brown and shiny.) When the water/butter mixture is melted and simmering, quickly stir in 1/2 cup gluten free flour mix. Continue stirring over medium heat until it is very stiff and looks slightly oily.

Remove dough from heat and very slowly, using a hand mixer on low speed, mix in the eggs.  When all the egg is combined in the dough, turn mixer up to medium for a few seconds — dough will lighten in color.

Using two spoons, place 6 ping-pong ball sized dollops of dough on a greased cookie sheet. Brush with egg yolk if desired, then bake for about 25 minutes, or until the cream puffs are golden brown and feel crisp and solid on top.

Serve with your favorite chicken salad, egg salad, or even thick beef stew.

If you’d rather serve the cream puffs for dessert, simply stir in 1 tsp vanilla with the egg, and fill with custard and/or fruit.

Absolutely, Positively, BEST Gluten-Free Bread

3 Jul

Most gluten-free breads, even if they taste pretty good, are dry, crumbly, and often lacking in nutrition. You have to toast them to make them palatable. I’d given up, and was just trying to make my own (but this monkey sometimes gets a bit busy to manage baking her own bread).

My criteria: it had to be moist, pliable, tender, tasty, and nutritious.

Then I got a loaf of Canyon Bakehouse’s San Juan 7 Grain bread.



It’s a lot like a really good “normal” multi-grain bread. It’s great toasted, but you can make a sandwich with it without toasting it first! It also makes excellent french toast.

I still want to make my own gluten-free bread, but this stuff has definitely raised the bar. We’ve been ordering a month’s supply at a time, and keeping it in the freezer, but if you live in a town with a Whole Foods, you might be able to get it there, or check with your local health food store to see if they carry it.