Bob’s Red Mill Gluten Free Cornbread Mix
August 5, 2008
Product Name: Bob’s Red Mill Gluten Free Cornbread Mix
If you or someone in your family has a wheat allergy or intolerance, you know how challenging it can be having to learn how to bake from scratch without wheat. Wheat free and gluten free mixes like this one from Bob’s Red Mill can be very convenient, especially when you’re just learning how to replace wheat with other grains.
Bob’s Red Mill products are more reasonably priced than some other gluten/wheat free mixes, which gives them a real thumbs up in my book. When I saw this mix in my local grocery store (it was a large chain not a small health food store), I cooked up a batch of cornbread to go along with my beans. I was very pleased with the flavor.
The finished product was a little “wetter” than the cornbread I’m accustomed to, but I’ll have to experiment to see if perhaps using a wider or a different pan yields different results. Also, the cornbread is a little sweet which is fine if that’s how you’re used to eating cornbread. I’m from the South and we don’t eat our cornbread sweet, but I still liked the taste.
The next day I made the leftovers into cornbread dressing, which was also very tasty although again a little on the moist side. Overall it’s a very good product for the price, and very convenient to use too. The Bob’s Red Mill website is a nice source of wheat and gluten free recipes so you can expand your repertoire of wheat/gluten free baking.
Bob’s Red Mill flours and baking mixes are available at amazon.com and you get a small discount since you’re buying them in bulk:
Bob’s Red Mill Gluten-Free Cornbread Mix, 20-Ounce Bags (Pack of 4)
Gluten Free Almond Cookies
July 12, 2008
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Gluten Free Almond Cookies
What You Need:
1 1/4 c almond flour
1 c sucanat or rapadura
1 egg
½ tsp. almond extract
1/4 c butter, room temperature
How to Make It:
Place the flour and sugar in a large mixing bowl. Toss to incorporate together. Add the egg and almond extract.
Mix well to insure all the dry ingredients are moistened well. Mix in the butter unto a dough consistency forms.
Set the oven temperature to 350 degrees.
Using your hands form 24 balls with the dough. Place the dough balls on an ungreased cookie sheet. Use the back of a spoon to flatten the balls into circles.
Bake 7 minutes or until the bottoms are a light golden brown. Cool 2 minutes on the cookie sheet then move to a wire rack to finish cooling.
These cookies are great because you can use the basic recipe but change the flavor. Use different flavors of extract such as peppermint or banana for a different taste every time.
Gluten Free Blueberry Bread
May 15, 2008
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Gluten Free Blueberry Bread
1 cup brown rice flour or GF blend
1 cup almond flour
2 T cornstarch
1 T grated lemon zest
1 1/2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
3/4 c rapadura or sucanat
2/3 c plain yogurt or buttermilk
1/4 c coconut or olive oil or melted butter
2 organic eggs
1/2 t almond extract
1 1/2 c frozen blueberries
Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.
Mix almond flour, GF flour, cornstarch, lemon zest, baking powder, soda and salt in a large bowl. In separate bowl mix egg, oil, buttermilk or yogurt, sugar and almond extract. Fold wet and dry ingredients together. Stir in blueberries gently.
Pour batter into pan and bake 50 to 60 minutes (if making muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.
