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Cornbread #3 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
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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English Muffins (Gluten-Free)
When I first set about to create a
great gluten-free English Muffin, I was initially worried that I
wouldn't have success since I did not own the so-called "bun"
pans necessary to make nice, flat, traditional English Muffins.... [READ MORE]
Jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread
This recipe comes to us from Susan Carmack.... [READ MORE]
Mexican Cornbread (Gluten-Free)
1cup gluten-free sour cream
1 can gluten-free creamed corn
2/3 cup oil
1 ½ cornmeal
3 teaspoons baking powder
1 tablespoon salt (or less)
1 cup cheese
Bake in preheated oven at 400F for 35 minutes in 9” x 12”
pan or a hot iron skillet.... [READ MORE]
Mom's Cornbread (Gluten-Free)
This recipe comes to us from Karen Oland.... [READ MORE]