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Jalapeño Cornbread (Gluten-Free)
I’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.
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
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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Crusty Gluten-Free French Bread (Baguettes)
If you crave the crusty on the outside, soft and chewy on the inside
French breads of your former life with gluten, give this recipe a try.... [READ MORE]
Gingerbread Recipe (Gluten-Free)
½ cup dark brown sugar
¾ stick butter, softened, creamed
1 cup un-sulfured molasses
2 cups Gluten Free Flour Mix
½ teaspoon soda
1 ½ teaspoon ginger
½ teaspoon cinnamon
Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
1/3 cup buttermilk
1/3 cup milk 2%
Mix with a fork or whisk, might need tiny bit more milk, should be like
a cake mix.... [READ MORE]
Corn Bread #2 (Gluten-Free)
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
1 tablespoon baking powder
1 teaspoon soda
1/3 cup corn oil
1 tablespoon sugar
2 tablespoons butter
Mix together eggs and milk in a medium-sized mixing bowl.... [READ MORE]
Irish Soda Bread (Gluten-Free)
This recipe comes to us from Pat Mazza.... [READ MORE]
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams