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Anyone Want To Share Good Gf Recipes?

29 posts in this topic

Hi Jo Ann - try my Challah (egg bread) recipe - it's soft and great for sandwiches. It uses rice flour, almond meal, tapioca and cornstarch. Look for it in the Kosher and gluten-free section of this recipe forum.


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Hi All

I do have the B. Hagman book. Sounds like it'll make good rolls. Husband is new to celiac disease and is afraid to try pure oats this soon. Maybe as he feels better.

I'll look for Sara's receipe too on other post. I'm still searching for corn bran that's gluten-free.

I make him a cornbread that uses all gluten-free: corn meal, corn flour (which is the key to it), tapoica starch, xanthan gum, sugar, salt, oil, egg, milk and some ground flaxseed. Let me know if anyone wants proportions. Must be baked 325 degrees for about 50 minutes, however, I found this gave the best results.


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I would love to have your entire recipe. I've been trying to find a good cornbread recipe.


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Sure thing!

Use 8" round pan...haven't tried any other size or shape. I had a problem at first as the batter was too "wet" and it sunk after I removed it from the oven (like a souffle!) . I had to reduce the wet ingredients a little at a time & reduce oven temp and increase baking time to get the proper consistency.

Grease and corn flour pan

You'll need:

1 large wire wisk, spatula with butter knife

2 large bowls


various measuring spoons/measuring cup


2 eggs, beaten lightly with fork

1 teaspoon salt

2 tablespoons sugar

3/4 cup corn flour (purchased thru gluten-free Mall)

1/2 cup corn meal

1/2 cup tapoica starch (EnerG Brand)

1 teaspoon Xanthan Gum

1 heaping tablespoon of baking powder

1/4 Cup Flaxseed(Optional /Or more or less depending on your taste)

3 tablespoons corn oil

1 cup whole milk

Mix all dry ingredients separately in large bowl. In separate large bowl mix liquid ingredients. Add liquid ingredients into the dry ingredients in small amounts, blending well with wisk after each addition. The batter gets very stiff and this is OK. You'll need the rubber spatula to scape the batter from the sides of the bowl occasionally and the butter knife can be used to scrape off the wisk and spatula.

When all wet & dry are combined turn the batter into the 8" pan. Bake low oven temp @ 325 degrees for about 52 minutes or so.

I usually cheat by putting the dry ingredients in a large gallon size zip lock plastic bag. When all dry are in, I zip it closed all the way, and then mush the bag up to mix the dry ingredients up. I then use a scissors and snip off the corner of the bag and as I stir the wet ingredients, I let the flour mixuture pour slowly from the open corner of the bag. This way I only have to use one bowl.

I once poured the liquid ingredients into the dry IN the plastic bag and zipped it and combined it up in the bag. Then I snipped the corner off and squeezed it into the 8" pan like a pastry bag.

I made this receipe up because my husband needed something to have with his lunch.

If you don't want the flaxseed then there's no need to add it.

Much luck with the receipe. :D



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