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SunnyDyRain

Bob's Red Mill Corn Bread

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I bought a bag of Bob's Red Mill Corn bread mix, but I want to make muffins, not the load of bread. Has anyone done this before? What adjustments do I need? Help I'm culinary challenged!


Dx 3/23/07

Gluten free 3/27/07

Intolerant:

Gluten

MSG

Allergies:

Ragweed

Honeydew

Cantalope

Nickel (jewelry)

Dx'd Lymphocytic Colitis 6/16/08

I am a bad silly-yak!

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As far as I know it's the same. Any recipe I've used has said bread or muffins.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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Sunny

Do want sweet muffins ? Some cornbreads are made with only a little sugar and they aren't as sweet as a muffin would be. Overall, the receipe is the same for both, just that you're pouring the batter into muffin tins instead of a square pan.

However, I thought that Bob's Red mill corn bread mix had wheat in it? Double check that first.


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

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Sunny

Do want sweet muffins ? Some cornbreads are made with only a little sugar and they aren't as sweet as a muffin would be. Overall, the receipe is the same for both, just that you're pouring the batter into muffin tins instead of a square pan.

However, I thought that Bob's Red mill corn bread mix had wheat in it? Double check that first.

I am pretty sure I got a gluten free mix, It was in the gluten-free area of the store, and I know I read the package like 4 times, but I can't visualize it saying gluten-free right now. I will double check but I am like 95% it's a gluten-free mix.

I don't think I want them sweet... I only ever had corn bread muffins from the cheap 99cent mixes.. can't remember the name of them... they were so good and made like 6 muffins. They wern't sweet like normal muffins.. but they had a sweetness to them, like sweet bread, not like cake.

my problem is the time.. how long do I bake them in muffin pan?


Dx 3/23/07

Gluten free 3/27/07

Intolerant:

Gluten

MSG

Allergies:

Ragweed

Honeydew

Cantalope

Nickel (jewelry)

Dx'd Lymphocytic Colitis 6/16/08

I am a bad silly-yak!

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my problem is the time.. how long do I bake them in muffin pan?

Annalise Roberts cookbook Gluten Free Baking Classics says 20 minutes for muffins and 25 for bread.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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Annalise Roberts cookbook Gluten Free Baking Classics says 20 minutes for muffins and 25 for bread.

Ok, I will try 20 minutes, if the bread is about 25.. and if it gluten-free! I swear it has to be... I would have noticed! I want corn muffins..!

I am so bad at baking, I forget it's in the oven and there is no timer on the oven so I need to remember to look at the clock... grr. So much easier when I could jsut buy things I was craving!


Dx 3/23/07

Gluten free 3/27/07

Intolerant:

Gluten

MSG

Allergies:

Ragweed

Honeydew

Cantalope

Nickel (jewelry)

Dx'd Lymphocytic Colitis 6/16/08

I am a bad silly-yak!

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Ok, muffins are in the oven! They are gluten-free! I halved the recipe, didn't want to make whole bag, only wanted 6 muffins. I had to use Soy milk, only milk i had in the house... and I didn't have a mixer. So I think these things are going to suck! Oh I also added like 1 tlbs of sugar because I tasted the mix and it wasn't as sweet as the jiffy mix usually was... so I added that. I am so worried these are going to be horrible because my mom always says "Baking is a Science, cooking is an Art".

oh also for a 9x9 pan, they say 20 minutes, so i think i'm going to try 17 minites.. sound ok?

Will keep you posted!


Dx 3/23/07

Gluten free 3/27/07

Intolerant:

Gluten

MSG

Allergies:

Ragweed

Honeydew

Cantalope

Nickel (jewelry)

Dx'd Lymphocytic Colitis 6/16/08

I am a bad silly-yak!

Share this post


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Share on other sites

Ok another baking rule: when making batter breads or muffins - corn breads, blueberry muffins, corn muffins, banana bread - and you're using baking powder unless the mix box tells you differently, you don't have to use a mixer and don't overmix your batter.

I have heard that some people separate the yolk from the white of the egg (do carefully as to not get yolk in white part as it'll ruin what you need to do). then you beat the whites into a froth. Combine all other ingredients in another bowl and fold into the egg whites. This will give the baked item a "lift."

Also, I subsitute some corn meal for corn flour (which is hard to find). Corn flour is lighter and makes a lighter muffin or corn bread. We make corn bread once a week.


Husband has Celiac Disease and

Husband misdiagnosed for 27 yrs -

The misdiagnosis was: IBS or colitis

Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,

most prestigious medical groups in northern NJ which constantly advertises themselves as

being the "best." This GI told him it was "all in his head."

Serious Depressive state ensued

Finally Diagnosed with celiac disease in 2003

Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.

Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle

Developed neuropathy in 2005

Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

Share this post


Link to post
Share on other sites
Ok another baking rule: when making batter breads or muffins - corn breads, blueberry muffins, corn muffins, banana bread - and you're using baking powder unless the mix box tells you differently, you don't have to use a mixer and don't overmix your batter.

I have heard that some people separate the yolk from the white of the egg (do carefully as to not get yolk in white part as it'll ruin what you need to do). then you beat the whites into a froth. Combine all other ingredients in another bowl and fold into the egg whites. This will give the baked item a "lift."

Also, I subsitute some corn meal for corn flour (which is hard to find). Corn flour is lighter and makes a lighter muffin or corn bread. We make corn bread once a week.

They came out heavy. Not un edible, but more like like corn bricks than corn muffins. It says right on the instructions to use a mixer on medium for so long, then high for so long. They also wern't pretty, they didn't go into muffin shapes, they just stayed in the plopped in cup formation. 17 minutes seem to be ok time wise, not over cooked, not under cooked. Only problem was I burnt myself on the oven, the tip og my middle finger... makes it very sore to type!


Dx 3/23/07

Gluten free 3/27/07

Intolerant:

Gluten

MSG

Allergies:

Ragweed

Honeydew

Cantalope

Nickel (jewelry)

Dx'd Lymphocytic Colitis 6/16/08

I am a bad silly-yak!

Share this post


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