Blue Corn Gluten Free Corn Bread!
I love Cornbread. But for some reason the past dozen or so times I have made corn bread, it didn't rise well and came out a bit strange. It did, however, taste good. The problem was the recipe. So, I changed it! This may be the best corn bread I have made. I think the key is the xantham gum. I'm not a huge fan of using this, but, I see it is a good comprise now that I am GF.
If you don't have blue corn, you can use regular corn flour. But I like blue corn.
1 1/4 cups blue corn flour
1 1/4 cups rice flour
1/3 cup buckwheat flour
1/2 cup tapioca flour
1 T sea salt
1T baking soda
1 teaspoon xanthan gum
Mix dry ingredients together. Make a well in the center of dry mix or mix in a separate bowl:
1/2 cup buttermilk
1/2 cup water
1/3 melted coconut oil
3 T honey
Blend everything together. It should be a thick pancake like batter. Add more water if needed. I needed to add more water to mine so the amounts may be off slightly.
Bake at 350 for 20ish minutes. Enjoy!
Again, this is some of the best cornbread I have had. I hope your comes out as well!
I made my corn bread into a Sunday of sorts.
I cut it in half and filled with pink beans and cheese and topped it with more beans, salsa, and sour cream. It was like eating desert for dinner.
For those of you interested as well I made my own sour cream this past week! I turned out well. I recently found out that many companies use powdered milk in the products! This is not good. Powered milk is all kinds of bad. Whole milk is good, however. So I checked the ingredients on my Organic Valley sour cream I had been buying, and one of the ingredients is non fat milk. Non fat milk does not belong in cream, which leads me to believe it is powdered milk, because according to this post powdered milk can be added to products and they can just label it "milk." Part of the problem is that we have a milk surplus right now. But I was quite upset by this as I have been trying to avoid powdered milk. I used Nancy's organic milk products because they have great flavor, but at least they state on the package that they use powdered milk. So I stopped using them. Really I just need to make my own milk products. It is not hard, it's just different. My first sour cream turned out great and was really easy. I was quite sure that I was about to ruin a perfectly good quart of cream... I will be trying again a few more times and then posting the results.
For those who cannot wait take one tablespoon of butter milk an add it to a quart of cream in a very clean jar. Leave 20 to 24 hours. All done!
This post linked to two for tuesdays!