Gluten-Free Cornbread Recipe

It's getting cold up here in Canada. Our favorite thing on a cold winter day is a big warm bowl of Chili. But now that our family is eating gluten-free, we can no longer add crackers to our chili. We have tried the rice crackers, but to us, they taste pretty crummy in the chili. So I have come up with this cornbread recipe that isn't a sweet cornbread. This cornbread is wonderful with chili. I like mine on the side and my husband likes his in the bottom of the bowl of chili.

Dry Ingredients
2/3 cup yellow cornmeal
1/3 cup Sandra's Muffin mix
2 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon xanthan or guar gum
1 teaspoon egg replacer

Wet Ingredients
1 egg
2/3 cup milk (or unsweetened soy milk) mixed with 1 teaspoon vinegar (let sit for 10 minutes to sour)
2 Tablespoons oil
------------------------------------------------------------------
Preheat oven to 400°F, spray 8” round cake pan with nonstick spray.

Stir together cornmeal, flour, baking powder, salt, xanthan and egg replacer in a bowl until well combined.

In a separate bowl, Wisk together eggs, soy milk or water, oil & vinegar until combined.

Pour liquid ingredients all at once into the dry ingredients. Stir the mixture briskly with a fork until all the ingredients are just evenly moistened. Do not over stir, batter will be lumpy.

Pour all into the prepared baking pan and bake for about 20 minutes, check with toothpick!

Sandra D. Halpenny © 2009 All rights reserved

Gluten-Free Chocolate Chip Muffins Recipe

The twist in these muffins are the jars of baby food. They add moisture and a few more healthy ingredients.

Dry Ingredients
1-3/4 cups Sandra's Muffin mix
1/3 cup sugar
1-1/2 teaspoons guar gum
2 teaspoons powder egg replacer (Ener-G)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1 egg
1/4 cup canola oil
1 jar (4-1/2oz) apple and banana baby food
1 jar (4-1/2 oz) sweet potatoes baby food
1/4 cup milk
2 teaspoons vanilla

1/2 cup Chocolate Chips

---------------------------------------------------------------------------
Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.

In a large bowl, sift and whisk together all the dry ingredients.

In a separate bowl whisk the egg, then add the remaining wet ingredients and finally the chocolate chips. Mix together.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2009 All rights reserved

Sandra's Gluten-Free Muffin Flour Mix recipe

I wanted to come up with a flour mix for muffins that was healthier than the rice flour blends and that baked up nice in muffins. I have tried the Carol Fenster sorghum blend and Bette Hagman's Bean Flour Mix. Both mixes work well but I wanted to add even more fiber and heather grains too. There seems to be many flours in my mix, but I usually double the mix so I have plenty on hand without having to mix it up all the time.

1/2 cup Chick Pea Flour
1/2 cup Red Mill's Garbanzo & Fava Bean Flour or Garbanzo Flour
1/2 cup Quinoa Flour
1/2 cup Oat Flour (or teff flour)
1 cup Sorghum Flour
3 cups Tapioca Starch
1 1/2 cups Potato Starch
1 1/2 cups Corn Starch

Makes 9 cups


Sandra D. Halpenny © 2009 - 2010 All rights reserved