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almosly

What The Best Way For Baking Corn Flour In Home

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I'm afraid I'm not familiar with using corn flour. I use cormeal, which is coarser, in a traditional southern style cornbread that consists of just cornmeal, baking powder, eggs, milk, butter and a bit of sugar.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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I use corn flour to lighten up cornbread/muffins. Find a recipe, replace some of the cornmeal with corn flour. In muffins I like to add corn kernels, chopped red peppers (this makes them really yummy) and sometimes bacon (and the grease for some of the fat in the recipe).

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Hi

I am new here ..celiac from fifteen years n very glad to find this forum

I want to thank you all

Please I need to know the best way for baking corn flour in home


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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