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  • Scott Adams
    Scott Adams

    Buttermilk Cornbread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from M.J. Richards.

    Preheat oven to 425
    2 cup gluten-free flour
    ½ cup 2 tablespoons sugar
    1 ½ tablespoons baking powder (4 ½ t.)
    1 teaspoon baking soda
    2 cup white cornmeal (Martha White is my preferred brand)
    1 cup buttermilk
    ½ cup milk
    3 eggs
    ½ cup vegetable oil
    ½ teaspoon salt

    Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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