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    Jalapeño Cornbread (Gluten-Free)


    Jefferson Adams

    The finished jalapeño cornbread. Photo: JeffreyWI’m always looking for different ways to use jalapeños or other peppers in dishes you expect to find them. I like using coarse, stone ground cornmeal in any cornbread recipe and gluten-free flour actually gives the bread really interesting flavor. This recipe is buttery and delicious and has a great chewy texture.


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    Ingredients:
    1½ cups stone ground yellow cornmeal
    1 cup gluten-free flour ( I use Bob’s Red Mill or Authentic Foods, but feel free to use your favorite)
    3 tablespoons seeded and chopped jalapeños, about 1-2 peppers
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ¼ cup sugar
    2 teaspoons salt
    1 egg, lightly beaten
    2 sticks butter, melted
    1¼ cups buttermilk

    Directions:
    Preheat oven to 400°F and brush a 10-inch square baking dish with butter.

    In a large bowl, combine cornmeal, flour, baking powder, baking soda, sugar and salt.

    In a separate bowl, whisk together eggs, milk, and butter. Slowly add wet mixture to dry ingredients. Stir until lumps dissolve but do not over-mix. Let batter sit at room temperature for 15 minutes.

    Pour batter into pan and bake for about 30 minutes or until a toothpick comes out clean. Allow to cool before serving.

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    Guest weezy

    Posted

    At what point should one stir in the jalapenos?

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    Guest Volya

    Posted

    Is there a way to make this with not as much butter, or using olive oil instead? Please let me know the ratios. Thanks! It looks superb!!

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    I made two changes to this recipe. I don't like jalapenos, so I used a can of creamed corn. Also, I only had 1 stick of butter, not 2. It came out the best tasting cornbread I have ever made!! My husband has been eating gluten free with e, and said I needed to save this recipe. Some day when my boys are coming over I will make it with the jalapenos. Jefferson, I will be looking for more recipes by you. This was fantastic!!!

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    Curious? This is the first time I see a quick bread recipe stating to allow batter to sit at room temperature for 15 minutes. Please tell me the science behind this step. I am looking forward with mouth watering delight to making your recipe.

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    Guest terry

    Posted

    Curious? This is the first time I see a quick bread recipe stating to allow batter to sit at room temperature for 15 minutes. Please tell me the science behind this step. I am looking forward with mouth watering delight to making your recipe.

    Followed the recipe and used 1 stick of butter instead of 2. It turned out very nicely. Next time I'll use 3 peppers.

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    Guest Rosa

    Posted

    How much butter is 2 sticks of butter?

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    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
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    1/3 cup of sugar
    ¼ cup melted butter
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
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    ½ cup raisins
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    **The gluten-free mix is from the Betty Hagman books:
    2 parts white rice flour or 6 cups or 3 cups
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    1/3 part tapioca flour or 1 cup or ½ cup

    Scott Adams
    2 cups cornmeal (stone ground if available)
    1 cup Masa Harina (Mexican-style corn flour used for tortillas)
    3 eggs, beaten
    2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
    1 teaspoon salt
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    1 teaspoon soda
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    Scott Adams
    ½ cup dark brown sugar
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    ½ teaspoon soda
    1 ½ teaspoon ginger
    ½ teaspoon cinnamon
    Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
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    Jules Shepard
    If you crave the crusty on the outside, soft and chewy on the insideFrench breads of your former life with gluten, give this recipe a try.It's simpler than you might think, and it will make quite an impressionon your table for any meal!
    This recipe is easily doubled to maketwo baguettes.
    Ingredients:
    1 ¼ cup very warm water
    2 ¼ tsp rapid rise yeast (1packet)
    1 tsp. granulated cane sugar
    1 tsp. sea salt
    2 ¼ cups Jules Gluten FreeAll Purpose Flour
    Milk (dairy or non-dairy) or mixed egg wash for brushingon uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
    Corn meal
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    Prepare a proofing area to let yourloaf rise; a good option is to place the loaf in a preheated 200 Foven after you turn the oven off.

    If you have a baguette pan, spraywith non-stick cooking spray and sprinkle corn meal along the bottomof the pan. If you are using a cookie sheet instead, line withparchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it's rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

    In a small bowl, mix the sugar, yeastand very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

    In a largemixing bowl, whisk together the Jules Gluten Free AllPurpose Flour and salt. With the beater blade or dough hook on yourmixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.
    Scoop the dough into a gallon size zip-top bag with 1 inch cut from a bottom corner of the bag.  Squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowls on the parchment-lined cookie sheet.
    Gently brushthe milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf withwax paper sprayed with cooking spray and set it in your warmed ovenor other proofing spot for 20 minutes.
    Preheat oven to 410F and place abaking pan with water into the oven. Leave this pan in the ovenduring the baking process as well – the humidity created by thisheated water will help the bread to form an extra crunchy crust.
    Once risen, uncover the baguette andmake 3 or 4 diagonal cuts into the dough with a serrated knife,cutting approximately ¼ inch deep. If you have a clean spraybottle, fill it with water and spritz the bread with water beforebaking.

    Bake for 20 minutes and brush the top of the bread with milkor egg wash again, then bake for 20 minutes more, or until a toothpick insertedinto the bread comes out clean and the internal temperature of thebread is 205-210F.
    Cool on a wire rack, removed from thepan, until ready to serve.



  • Recent Articles

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
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    Dr. Ron Hoggan, Ed.D.
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
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    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
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    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.