A Muse in My Kitchen
Gluten Free Cornbread
Whoa! As soon as I think I have my cooking, my blog and kitchen under control – I get blindsided by another challenge. Thank goodness I love challenges but this time I’m heading down an alley I know nothing about.
Gluten free cooking.
That’s right, my youngest daughter who is living with us while she finishes grad school was diagnosed with Celiac disease last week. Now I will be the first to admit that I thought this ‘gluten free’ fad was just that…a fad. Another way for companies to make money and force consumers to buy high priced products.
I was wrong.
My 25 year old daughter is living with us as she pursues her graduate degree in occupational therapy. Since she has been with us, I have noticed underlying conditions…she was always complaining about aches and pains, being tired and oh – did she suffer from bloating (and yes, she did offer to record her belches for you…but this blog does have it’s limits!)
The most distinctive symptom was her sleeping. I don’t remember being that tired at 25. I was always on the go and caught sleep when I could. Jaime is tired after a 2 hour nap. After many trips to the doctor plus a small intestine scope and biopsy – it was official – she has Celiac disease.
I’ve been reading and pondering how I can support her diet without sacrificing the foods that we love and enjoy. I found myself mourning all the recipes I want to make or have made on my blog that she can’t have. Both of us decided to take baby steps until we get our minds around what this lifestyle change will mean. I will not stop cooking with flours for I so love baking and breads…but I will make sure her diet is accommodated for. I’m learning what xantum gum is and how tapioca is used to compliment potato and rice flours.
We started with a simple cornbread last week to go with chili. I expected something weird and dried out. I am so used to my favorite cornbread recipe that surely nothing could top it. I was wrong – it was delicious and not much far off of my original cornbread recipe!
Everyone loved it and we took one positive step into our journey of gluten free eating.
What I was making a year ago – RUSSIAN TEA BISQUITS
- ¼ cup butter, softened
- 3 tablespoons sugar
- 2 eggs
- ½ cup sour cream
- ½ cup milk
- 1 cup Gluten-Free Flour or Flour Blend (see below)
- ⅔ cup yellow cornmeal
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt
- Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
- Pour batter into greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
- Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, ⅔ cup potato starch, ⅓ cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
