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    Scott Adams

    Cornbread #3 (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    Ingredients:
    1 cup yellow cornmeal
    ½ teaspoon salt
    ½ teaspoon baking soda
    1/3 cup vegetable oil
    1 cup gluten-free sour cream
    1 cup corn
    2 eggs, beaten
    1 cup shredded Cheddar



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    Directions:
    Mix together all ingredients except Cheddar. Put half of mixture into a greased 9" square pan. Sprinkle with cheese and cover with remaining mixture. Bake at 375F degrees for 35 - 40 minutes.

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    Guest Dietmar H. Arff

    Posted

    If only I knew with what to substitute the sour cream! - I am also lactose intolerant! Other than that the recipe looks too good not to try it out.

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    If only I knew with what to substitute the sour cream! - I am also lactose intolerant! Other than that the recipe looks too good not to try it out.

    You can substitute the sour cream for tofu sour cream (I use Tofutti) or if that is not available, you can use soft tofu as well.

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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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