Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Cornbreads and muffins
0

22 posts in this topic

Hi Granny

:D In your post you mentioned that you eat cornbread. Since the only way I know to make it is with meal and flour have you found a way to make it without the flour? If you have please let me know. I love cornbread and haven't had any since going gluten-free in November.

I'd appreciate your recipe.

Thanks, Lucy :D

0

Share this post


Link to post
Share on other sites


Ads by Google:

Hi Lucy:

I found a great corn bread recipe, it may the same as Granny's if not we will have 2 recipes for it (YUMM) :D

This recipe comes from the Incredible Edible Gluten Free Food for kids cookbook:

I have made it several times and it is AWESOME!!! Even my picky 8 year old Celiac loves it and so does my non - celiac son and husband!

1 cup corn meal

1/2 cup rice flour

1/2 cup tapioca flour

1 teaspoon xanthan gum

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/4 cup oil

In a medium bowl, combine corn meal, rice flour, tapioca flour, xanthan gum, sugar, baking powder and salt.

In a small bowl, beat the eggs, milk and oil

Add the egg mixture to the flour mixture and stir until the batter is smooth. Do not overbeat.

Pour into a greased 9x9x2 inch baking pan. Bake at 425 for 20-25 minutes or until golden brown and toothpick inserted near center comes out clean.

Let me know how it turns out for you & ENJOY!!!! :)

0

Share this post


Link to post
Share on other sites

On the subject of cornbread, I just use the recipe in my old Betty Crocker cookbook and substitute corn flour for the wheat, add 1 more egg or egg replacer and some xanthium gum. Corn flour is like corn meal only finer and works well.

Claudette :)

0

Share this post


Link to post
Share on other sites

:D Thanks for the recipes. They sound great. My biggest problem is that I live in a very small town in the mountains of Southeastern Kentucky and the only place that carries anything gluten-free is the local Food City and that's Rice flour. I can't find any of the other ingredients like the different flours and the Xanthium Gum. When I say rural I mean rural. ;) I count myself lucky that I found the rice flour. I know I could order the things online but I really can't afford it. I'll copy the recipe's just in case I come across the ingredients.

Thanks a lot.

Lucy :D

0

Share this post


Link to post
Share on other sites
I love cornbread and haven't had any since going gluten-free in November.

I'd appreciate your recipe.

Thanks, Lucy :D

Lucy,

My recipe is SOOO similar to the other one posted here but here it is. I got it off the back of a bag of cornmeal. I only substituted rice flour for the wheat flour they had suggested, then I thought about the potato flour and added it.

CORNBREAD

1 1/2 cups cornmeal

1/3 cup rice flour (see note below)

potato flour (see note below)

4 tsp. baking powder

1/2 tsp salt

1 cup milk

1/4 cup oil

1 egg

combine dry ingredients in a med. bowl. I put my wet ingr. into a mixing up in order given. 1 c. milk +1/4 c. oil=1 1/4 c. total then I add the egg and wisk or dump into dry ingr. depending on my mood. I'm a very technical cook! <grin>

I stir to combine and either fry or bake at 425 for 25 min. The recipe also calls for 1/4 c. sugar but I omit it, my preferrence.

** note: I measure out the 1/3 c. rice flour, then pour this into a 1/2 c. and continue to fill it with potato flour till it's level and it worked for me. I have no idea how much potato flour that is. I hadn't thought about the exanthan gun and maybe 2 eggs but I may try jhmom's recipe just for a change. I agree that 2 recipes for 1 item is no problem!! Enjoy your cornbread!! Granny

0

Share this post


Link to post
Share on other sites




Hi Granny

:D In your post you mentioned that you eat cornbread. Since the only way I know to make it is with meal and flour have you found a way to make it without the flour? If you have please let me know. I love cornbread and haven't had any since going gluten-free in November.

I'd appreciate your recipe.

Thanks, Lucy :D

Lucy,

I forgot to mention that I usually have to add extra milk to this recipe. It makes up to thick to fry by the recipe, I guess because of the rice flour, so I just add milk till it stirs up to a consistancy that looks and cooks OK. I've only baked it once and don't remember if I added any then. I think the 2 eggs might help it not be so crumbly, if you don't have the potato flour(that's why I added it).

I understand how hard it is to locate gluten-free stuff because I can't even get rice flour in our rural OK town. My daughter works in anouther town and got it for me. I can go 30-40 miles in 3 directions and go to a health food store. I have friends and family pick up stuff as they travel to these places and as I can afford it, and they've been a big help. Granny

0

Share this post


Link to post
Share on other sites

here is the cornbread recipe that I use. I LOVE IT!! YUM!!

Gluten Free Cornbread

1 Egg

1/2 Cup Liquid (milk, juice, water)

2 T Sugar

2 T Oil

1/2 C White Rice Flour

1/2 C Corn Meal

2tsp Baking Powder

1/2 tsp Salt

Mix well. Bake 425 for 17-20 min. Makes 6 muffins

I doubled this recipe and baked it in a small rectangle pan. The recipe comes from the back of the Bob's Red Mill White Rice Flour Sack.

-Jessica

:D

0

Share this post


Link to post
Share on other sites

About the cornbread, i get the packaged kind from the gluten free pantry. i really like it but next time i wont make the muffins, just the loaf. All of my non-gluten-free relatives (everyone but me...im the only one on the diet) said they smelled really good. :P

0

Share this post


Link to post
Share on other sites

:D Thanks Granny

I will try the recipe. I also see where there are others added some too. I have spent the last 2 months trying to find recipe's that I can convert into food I can eat. I found a ground beef pizza crust and made it the other nite and it was delicious. Of course it might have just been all the ingredients I added on top. ;)

I have family that lives in more populated areas too but they keep forgetting to bring me stuff, and of course I forget to remind them. :rolleyes: I have a sister who is coming to visit from NJ next month and she's supposed to bring me some of the things I need. I hope so anyway. I just hope we can both remember to remind each other. :D

Thanks Jessica, I buy the Red Mill rice flour but I have been getting the brown and I didn't see that one. I'll give that a try too. :)

Lucy :D

0

Share this post


Link to post
Share on other sites

Lucy, maybe you can make the cornbread anyway. I make cornbread with corn flour and cornmeal, and cornmeal is available at ANY market, so maybe you could combine it with rice flour. My creation calls for:

2 egg yolks (I have allergies to egg whites)

1/2 cup sugar

1/4 cup Imperial Margarine (I'm allergic to butter, milk & dairy)

1 teaspoon vanilla

Mix the above ingredients together till smooth, then add 1 cup soy milk,

1 cup corn meal, and 1/2 to 1 cup corn flour (or rice flour)

I put mine in a plastic container greased with olive oil and cook it for

about 3-5 minutes in the microwave, then cover it and store it in the refrigerator.

When I overcooked a batch, I lifted the cornbread, put 1/2 cup Imperial

Margarine and 1/4 cup brown sugar under it, and heated it in the microwave

for 1 minute. It was then soft and sweet, and I added peanut butter and jelly

to one piece and almost had a childhood favorite--peanut butter and jelly

sandwich.

Welda

0

Share this post


Link to post
Share on other sites

:D Welda,

I'll definitely try it.

I have a recipe for Quick and Easy muffins and I have been eating them for quite a while. I take peanut butter and Jelly and smear it in the middle and it's wonderful.

Here it is if you want to try it.

1/4 c sugar

2 tb shortening

2 ea eggs

1 c rice flour

1/4 ts salt

2 ts baking powder

1/2 c milk, or non dairy liquid

1/4 ts vanilla

In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Dont overbeat. Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups. Bake in preheated 350 degree oven for about 20 min.

Variation: pour half the batter in the muffin tins and sprinkle a mixture of cinnamon and sugar over the batter. Cover with the remaining batter and sprinkle with more cinnamon and sugar.

They are great with just about anything you eat that you would like a little bit of bread with. I like to cover them with margarine or peanut butter and jelly. I'd say you could even use just the eggs yolks. you might have to add a couple more though.

Thanks

Lucy :D

0

Share this post


Link to post
Share on other sites

Lucy, The next time you leave your rural area try to seek out an Oriental market. They have many of the flours, you'll need and they are usually cheap. I buy rice flour, sweet rice flour, tapioca flour, corn starch and several other flours at the Oriental supermarket. Every time I go I just stock up so I'll have a good supply. Many of these flours are really cheap, corn starch 59 cents a box. Rice flour 49 cents a bag. That market is a real lifesaver for the celiac. Shirley

0

Share this post


Link to post
Share on other sites

:D Thanks a lot Shirley

I'll have to have my daughter check and see if there is one in her area. She lives just outside of Chattanooga in Alabama. She goes to the city all the time. Wow! those are some really great prices. DH just brought me home a bag of brown rice flour and it was 3.00 for a 1 1/2 lb bag. :angry:

Thanks again for the advice.

Lucy :D

0

Share this post


Link to post
Share on other sites

Shirley (or anyone else), You stated you buy your flours at an Oriental market. Just wondering, do you still call the manufacturer to be sure they are not contaminated? I bought some corn flour at an Oriental store thinking it was perfectly fine, this voice in my head said to call before I used it. It was contaminated....Even things like corn meal, naturaly gluten-free but supplier says they are contaminated. Makes me so mad

Tracy

0

Share this post


Link to post
Share on other sites

Tracy, I've never purchased corn flour at an oriental market, but I have purchased other flours and never had a problem with them. Of course, there is always a possibility of contamination. But I always try the flour out a little at a time to see if it bothers me before I use it, because it is difficult to find an e-mail address for oriental foods--at least the ones from China and some other countries. And I've also had problems with foods who claim to be gluten free and flours from this country. So it's really a dice game about what foods are contaminated and what foods aren't. Just take it slow, if you try it so you don't get to sick. Shirley

0

Share this post


Link to post
Share on other sites

Lucy, the Easy Muffins sound great, and I'll try them, especially with peanut butter and jam. Thanks so much. Kathy, welcome to the board! Welda

0

Share this post


Link to post
Share on other sites

I am not a cook but i tackled this corn bread recipe and it was better than Jiffy.

Anyone else have a good bread recipe for my bread machine?

I have been gluten-free for 8 days and thought I had no symptoms except anemia (which is common in women my age).

Suddenly i'm sleeping through the night and my skin is not translucent.

It turns out there were suttle symptoms. also I have been drinking crown royal the company assures it is gluten free. :)

0

Share this post


Link to post
Share on other sites

Lucy,

Thanks for the muffin recipe. They were good and my daughter enjoyed them.

Laura

0

Share this post


Link to post
Share on other sites

Hi All!

I just wanted to add my 2 cents about the Asian market, I LOVE EM! I haven't bought Bob's Red Mill or Arrowhead Mills since I discovered the Asian Rice flour. I use it for everything and it's so smooth, so if you have noticed that a lot of the other flours have the gritty texture, try the Asian fours. They are usually sold in a 1# bag for anywhere from 50cents to a buck, either way, it's good stuff for cheap!

0

Share this post


Link to post
Share on other sites
I am not a cook but i tackled this corn bread recipe and it was better than Jiffy.

Anyone else have a good bread recipe for my bread machine?

I have been gluten-free for 8 days and thought I had no symptoms except anemia (which is common in women my age).

Suddenly i'm sleeping through the night and my skin is not translucent.

It turns out there were suttle symptoms. also I have been drinking crown royal the company assures it is gluten free. :)

Celiac Free Man,

Which of the recipes did you try? I'm searching through this category, and there are tons of great sounding cornbread recipes, and I just don't know which to try. If you liked the one you tried, that would be a start for me.

Also, There are several categories in which Jenni posted a recipe (that looks wonderful) for a bread machine bread with onion and cheese.

Take Care,

Fil

0

Share this post


Link to post
Share on other sites

Hi jhmom/Stacie. I tried the cornbread recipe you mentioned. It's a little heavy, but not only delicious, it's knife- and spreading-friendly. It keeps shape and never crumbles. I'd been keeping it on the lower shelf of my fridge for about two weeks, and it still was fine. To freshen it up I put it in the toaster (for about 4 to 6 min) oven or microwave (for 5 to 10 sec). The only thing I would change next time is the amout of sugar - that's in case I'll plan to use it with soups, meats, or cheese. And with marmalads, tea or coffee, and likes - it's just great. Thank you very much.

Alexa

0

Share this post


Link to post
Share on other sites

i found a recipe for an excellent corn bread on here but i can't find who posted it. the recipe included polenta,

rice flour,

tapioca flour,

xanthum gum,

baking powder,

eggs,

sugar and salt.

i just wanted to thank you who ever you are, as its wonderful, wonderful, wonderful!!! but didn't last very long :o)

p.s. i'll post the quantities and instructions if anyone is interested.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,588
    • Total Posts
      918,277
  • Topics

  • Posts

    • Endoscopy in 9 days after being low-gluten for a year. What to eat?
      I agree Katie, the gluten challenge isn't worthwhile for some people.  Regardless of your test results, I think you know the answer is not to eat gluten anymore.  I hope you recover quickly from the damage.
    • Last posted 2013 - Improving health
      I am glad you are feeling so much better!  Your posting will encourage others.  Thank you!
    • Last posted 2013 - Improving health
      When I first started this journey, roughly 11 yrs ago with symptoms, I had no clue. Eventually, having no luck with doctors (hypochondriac or psychosomatic), I googled my symptoms over and over looking for something... ANYTHING... that would give me a clue. Among other issues, my insides would not move, I was turning gray, felt like death, and had a persistent cough. I can't remember who but someone had posted on the forum and I found some of my symptoms. Eureka, I immediately began a gluten-free diet to see if it made any difference. Of course that was a journey, not realizing what products contained gluten. Long story shorter – first I went gluten-free, symptoms began to reappear, then it was soy (first organic was okay, then not), symptoms reappeared, took out corn, symptoms reappeared, then it was all grains. So the last couple of years I have been grain-free plus no sulphates. Actually, truth be told, my Celiac pharmacist gave me the recipe for health. I asked her if she liked a certain product. She answered, “I don't know, I have never tried it.” I asked her what she did use. She replied, “Nothing out of a box, a bag, or a bottle.” And that has pretty much been my life for the last couple of years. There is the odd product I try but it always has an after effect and I have to way the consequences against the enjoyment of it. I am one of those who react to 1 crumb in the butter, flour dust in the air, sulphates in anything, sometimes things that don't even seem like they would be a problem, like avocados and blueberries when I am contaminated. January 2016 I began this recitation. It is now May 5th, 2016 - Here I am 4 months later and I feel like screaming to anyone who will listen, “Things are improving!! My gut is healing!!” So what happened?? Someone suggested digestive enzymes. My insides were so compromised that I couldn't eat much besides fruit, veggies, and meat; all plain, all without being touched by people other than me. I could barely stand salt at times when I was compromised. Haven't been to a restaurant in years since I am not in a city that would have one to cater or understand this much of a problem. I started digestive enzymes but I read the label wrong and started with 5 first thing in the morning. Whatever... I began to notice improvements in what I could eat. Not anything different but just that I could eat without feeling ill or having my gut shut down. I stayed on those for a month and a half.. then I picked up a parasite from someone living in a very unclean apartment and visiting there and helping to clean. Well, that was a huge battle. I had to eat to discourage parasites. But in the process my insides began to heal dramatically. I was eating blackberries, drinking garlic keefir (which I couldn't have done 5 mths ago and gave me the first clue my insides had improved substantially), drinking oil of oregano or peppermint oil drops in a glasses of water, eating cabbage and green roughage. Drinking water with apple cider vinegar in it and Aloe Vera juice. After a couple of weeks my insides were a whole different story. I had a feeling of wellness that I hadn't had for years! I FELT like trying to eat something different. So I decided to try Gluten-free Rice Chex. Haven't had them in years.... and I am so happy! I can eat them!! (Not to say they are healthy, cause they are processed crap) but I didn't get sick and that was the amazing part. So now I am beginning to try a few things that would have set me back previously, I have made my own crème brulee because I have always been able to eat eggs. But the sugar was causing problems, but now it's okay. The issue I have now is that I want to try things too fast so I am having to exercise restraint. So here is it – parasites are very common, everyone has them however whether they cause problems depends on your immune system. Does it not makes sense that they would cause leaky gut? An over abundance in the gut would destroy gut tissue and take nutrients from a person and possibly put holes in the gut leading to food reactions? Digestive enzymes help to destroy the protective coating around parasites. Foods that discourage them or kill them are blackberries, garlic, cabbage, oil of oregano, peppermint oil, aloe vera juice, Braggs apple cider vinegar and more (google to find). I found medication didn't do anything so I turned to all the other. So this is how it is today. I don't suggest it is the answer to anyone else's problems but when I found this site, hidden in the posts was the beginning of the answers for me.  I may still be gluten, soy, corn intolerant but I am feeling so good now and I just thought I would tell someone.  I just wanted to share. Thanks for reading.
    • Endoscopy in 9 days after being low-gluten for a year. What to eat?
      Not to mention my hips and knees are killing me and I have really bad calf pains and horrible bloating after just 3 days of glutening. I don't think I could live like this for a whole week.
    • Endoscopy in 9 days after being low-gluten for a year. What to eat?
      I saw my gi today and he said to not worry about eating gluten. I have abdominal pain in the small intestine area and referred pain in my back, indicating pretty bad damage. So I'll just go without the gluten and do the genetic testing if needed.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,684
    • Most Online
      1,763

    Newest Member
    anduel1419
    Joined