Jump to content
  • Sign Up

Archived

This topic is now archived and is closed to further replies.

mamatide

Calling All Bakers! I Need Your Input On The Best Flour Substitution

Recommended Posts

I love this corn bread recipe. It is simply delicious and is great with chili. Now I want to convert it to gluten-free - since it has very little flour I imagine it should be doable. What would you suggest as a substitute for the all-purpose flour?

Fresh Cornbread

yield: 6 servings

5 ears fresh corn (raw)

3 eggs, beaten

3/4 cup milk

1/4 cup plus 1 1/2 tsp. bacon drippings

1 1/2 Tbsp sugar

1 Tbsp baking powder

3/4 tsp. salt

1/2 cup plus 1 Tbsp all-purpose flour

1. Cut corn from cob, scraping cob to remove the pulp

2. Combine corn, eggs, milk, bacon drippings, sugar, baking powder and salt. Stir well. Gradually stir in flour. Heat a well breased 8 inch cast iron skillet in a 400 degree oven until very hot. Pour batter into hot skilet and bake at 425 degrees for 25 minutes or until golden brown.

From www.ichef.com

Share this post


Link to post
Share on other sites

I make up a big batch of the following recipe and use it for just about everything. The texture is very close to all purpose wheat flour when mixed together. It works especially well in quick breads, cookies, breading and sauces.

1 cup corn starch

1 cup rice flour (you can substitute other flours if you prefer. I use amaranth.)

1 cup tapioca starch/flour

1 TBSP potato flour.

Share this post


Link to post
Share on other sites

I would use Pamela's (pancake) mix.

When I make regular cornbread that calls for 1 cup cornmeal and 1 cup flour, I use Pamela's and it comes out great.

Sounds like a great recipe!

Good Luck,

P

Share this post


Link to post
Share on other sites

I agree with JennyC. I believe it is Bette Hagman's Featherlight mix. Here is a quick and nice tasting cornbread

Gluten Free Cornbread

1 c. corn meal

1 c. featherlight flour mix

Share this post


Link to post
Share on other sites

I prefer to substitute sorghum for everything. I can't tell any difference in the taste or texture, like I do with rice flours. You can get it from Bob's Red Mill, or cheaper online from Twin Valley. It is best to add 1 TB or more of corn starch for each cup of sorghum flour. The same mix above (with the tapioca & corn starch) can be used; just use sorghum rather than rice flour.

Share this post


Link to post
Share on other sites

Thank you all for your replies! I guess with such a little bit of flour in the recipe it mightn't be as crucial in terms of flavour and texture than something like, say, a cake.

I am interested in the other recipe posted above but have always loved the one I posted because of the intense flavour and texture imparted by the corn and the bacon drippings. In fact I looked long and hard for a recipe like this one!

Do you think I would need to add any xantham gum or guar gum to the mix, to keep it from falling apart?

TIA,

mamatide

Share this post


Link to post
Share on other sites

×
×
  • Create New...