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Corn Muffins & Bread (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
-
Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Corn Muffins & Bread (Gluten-Free)
Mix in large bowl:
1 cup yellow corn meal
1 ¼ teaspoon salt
1 cup white rice flour
1/3 cup oil
¼ - ½ cup sugar
1 large egg
2 teaspoons xanthan gum
1 cup milk or water
2 tablespoons baking powder
1 more cup water
Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.
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