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Many thanks! This is a treasured recipe for my entire family, so I just have to find a way to continue to make it and have it taste as good as before (maybe not exactly the same as before but still as wonderful!). I will be interested to hear what type of flour(s) you use and whether you make any other changes (e.g., I'm not sure if the baking soda and baking powder are required because of the buttermilk, or if they have something to do with the gluten in the flour?).
I'm thinking of using one of the suggestions here to try Bob's Red Mill gluten-free flour mixture and see how that turns out. That would be the easiest I think.
My grandmother taught me to cook from the time I was about 10 (I'm now 50), and she also taught me how to make pie crust. I have never used a store-bought pie crust, and I'm told mine are wonderful. So that is the next project -- a really wonderful gluten-free pie crust so I can continue to make homemade apple pies (which she also taught me how to make), my husband's and my favorite quiche (a recipe we developed), etc.
If anyone here has a great gluten-free pie crust recipe, please share! (Maybe that would require a new topic header?)
Here is my grandmother's cornbread recipe in case anyone would like to try altering it to omit the all-purpose flour. As I posted earlier, the amounts are not exact because she never measured anything when cooking, and my father held measuring cups and spoons under the ingredients as she put them in the mixing bowl many decades ago to try to get the recipe down on paper. I can attest that as made with her recipe (using regular flour), it is the best cornbread I've ever had. I'm really hoping I can make it gluten-free and have it taste as good. Thanks for all the suggestions on how to do that. A final note -- it is best if it's cooked in a heavy cast iron muffin pan ("ring" as Grandmom called them). She found one for me in the 1980s at an estate sale, which I still use. A cast iron skillet would work as well, I'm sure.
Grandmom's Francis's cornbread
Note: full recipe makes about 10-12 cornbread muffins; I make 1/2 the recipe and it makes 6 muffins (for 1/2 recipe I still use 1 egg)
1 slightly heaping cup of white cornmeal (I've always used stoneground white cornmeal so do not know how yellow would turn out)
2 tablespoons sugar
1/2 cup all-purpose flour (obviously needs to be altered to be gluten-free)
1 teaspoon salt
1/4 teaspoon baking soda
2 rounded teaspoons baking powder
3 tablespoons oil (I use organic canola)
1 large egg
buttermilk (see below for approximate amount)
Put about 1 teaspoon of oil in each part of a cast iron muffin pan or a thin layer of oil in the bottom of a cast iron skillet and preheat in 500 degree oven (yes, 500 degrees) -- be careful not to leave in oven too long or oil will start smoking.
While cast iron is heating, mix dry ingredients in a medium mixing bowl. Add egg and oil and combine, then slowly add buttermilk until the batter is fairly thin. I don't measure it, but the batter should not be thick, but also should not be extremely thin. It doesn't have to be exact; I've used different amounts since I never measure it, and the cornbread always turns out fantastic.
Remove the cast iron from the oven and pour batter in -- pan should be hot enough that the batter starts sizzling immediately. This is what gives the bottom a lovely golden crust. Bake at 500 degrees for about 8 to 12 minutes, or until top of cornbread is golden brown.
If anyone tries altering this to be gluten-free and gets good results, please let me know!
Thanks so much for the replies! And I will bring my grandmother's cornbread recipe tomorrow and type it up (with regular flour; I'll leave it to anyone wanting to try the recipe to use their own flour substitution). I must warn that the recipe is "a slightly rounded cup" of this and "slightly heaping" of that. My grandmother (an absolutely fabulous southern cook) never measured anything, and to get her cornbread recipe on paper my father literally put measuring cups and spoons under the ingredients as she put them in the mixing bowl to see how much of each ingredient she used. It took several attempts to get it right, but he finally did. This was many decades ago.
I just found out a few weeks ago that I am gluten sensitive and am delving into this whole new arena. A bit daunting!
I need to find a good substitution for regular all-purpose flour in my cornbread recipe (my grandmother's recipe, which she developed -- the best cornbread I've ever had). The recipe uses twice as much white cornmeal as flour (1 cup cornmeal, 1/2 cup flour), along with baking soda, baking powder, salt, a pinch of sugar, a little bit of oil, 2 eggs and buttermilk.
Can anyone help me with the best gluten-free substitution for the flour that would not change the taste of this fabulous recipe? And would I need to use a different amount than the 1/2 cup of regular flour?
Do you have a favorite recipe you can share? (I'm still very new to this forum so trying to figure out how it works -- so many buttons to click on and so many forums!) If you're willing to share your recipe please email it to me (if you can? not sure if you can see my email address). I'd be grateful.
I've made homemade bread many times (traditional with wheat flour), but from the few gluten-free bread recipes I've seen they're very different -- mixes of different flours, xanthan gum, etc. Not sure which mix of flours would work best and taste best.
I did try Udi's on a sandwich yesterday (toasted -- apparently that is the key to keep gluten-free bread from falling apart!), and I tried the Whole Foods brand of gluten-free bread today. They were ok, but I'm learning that I will probably never find a fantastic gluten-free bread like I was used to eating with wheat bread. But, I'd still like to make my own because the retail brands are so incredibly expensive, and as you said, tiny tiny slices! I want a sandwich that's bigger than a postage stamp!