Gluten Free Goodness

I received the book "Cooking for Isaiah- Gluten Free and Dairy Free recipes" from a good friend for Christmas. Today starts out the week of trying new GF recipes. And like any blogging, gluten free mom, of course i HAVE to share recipes and pictures! Today i tried out the Cornbread recipe. I have yet to find a good GF cornbread, so i was excited to try it out. First off with Silvana's recipes, she requires you to use her variation of flour blend. I was a little sceptical at first of the combination, but after some tweaking I'm very happy with it. Anyway here is the flour blend that she recommends for all of her recipes...

Silvana's all-purpose flour blend

6 cups white rice flour blend preferably bob's red mill. (I used Brown rice flour because i like it better)

3 Cups Tapioca Flour preferably Shiloh Farms (I haven't found this brand so i just used the bob's redmill and so far it has been fine)

1 1/2 cups Potato starch. preferably bob's red mill

1 tablespoon salt

2 tablespoons Xanthan Gum, preferably bob's red mill

In large bowl, whisk together ingredients. Transfer into airtight storage container and store in a cool, dry place or in the refrigerator. (i don't have any large storage containers so i use a large Ziploc bag)Another tip is that xanthan gum can be spendy... any unused just put in a Ziploc bag and store in your freezer. It's kept my xanthan gum fresh for a very long time!

OKay so if you want to follow me on trying out these recipes you will want to have this flour blend.

So first up... CORNBREAD! Now i modified this recipe too... but it still turned out tasty.

Double Corn Cornbread

1 cup milk (rice if you can't do dairy)
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind (if you like grainy bread stick with medium grind.. if you like less grainy bread you can get a thinner blend)
1 cup Silvana's flour blend
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt (i don't like table salt.. i like to use special sea salt blend)
2 large eggs, at room temperature, lightly beaten
1/4 cup vegetable oil (i used canola)
1 cup corn kernels ( i didn't do this because it didn't sound good to me , but you can certainly try it!)

1. Preheat oven to 350 grease a bread loaf pan. In small bowl, stir together the milk and vinegar. In medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended, fold in corn kernels. (this part i didn't do but you can if you are going to be adding corn)
Pour into prepared pan.

2. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.



Stay tuned... next recipe i am currently making is Bialy Bread Slabs... It certainly smells good. If it tastes good I'll share the recipe with you. :)