• Gluten Free 3/4

    From Dale Shipp@1:261/1466 to All on Saturday, March 12, 2022 01:58:06
    [contains 2 recipes]

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Corn Bread (Gluten-Free)
    Categories: Bread
    Yield: 12 servings

    1 ts Salt
    1 ts Baking powder
    1/2 ts Baking soda
    2 1/2 c Cornmeal
    1 To 2 tablespoons honey
    1 To 2 large eggs, beaten
    1 To 2 tablespoons oil
    2 c Buttermilk *

    Now, this recipe, although "gluten-free" is also just their basic
    cornbread recipe... so anyone can snag it...

    CORNBREADS: We'd been told that true Sourherners won't touch
    cornbread made with yellow corn, but at least one authentic Virginian
    to whom we have an inside line says the crucial factors are _fresh_
    cornmeal, _coarse_ grind, and _no_ sweetener, please. We never made
    perfect cornbread for her until we ground the corn ourselves, and
    _voila_--North and South united in applauding! If the cornmeal is
    not absolutely fresh, the cornbread will have a slight bitterness
    from rancidity, which some folks prize and others cover up by adding
    sweeteners.

    "Southern" Cornbread in our kitchen turns out to be our Basic
    Cornbread, with freshly ground cornmeal and no honey.

    Without a doubt, cornbread is the quick bread we make most
    frequently--most often the Basic recipe, which seems to us the very
    best of all. It also makes 12 fine muffins, when you want muffins.

    BASIC CORNBREAD:

    * If you haven't got any buttermilk, use regular milk soured with
    white or cider vinegar (1 tablespoon vinegar plus milk to make 1
    cup). Yogurt, beaten smooth, can substitute for buttermilk, but
    depending on how tart it is, increase the honey to compensate: our
    yogurt is medium-sour and even with 2 tablespoons of honey in Basic
    Cornbread the bread is down- right tangy.

    Preheat oven to 425 deg.F. Grease an 8" x 8" pan or muffin tin.

    Sift the salt, baking powder, and soda together and combine with the
    cornmeal. Mix the wet ingredients together, and then add the dry,
    stirring just until smooth. Turn into the greased pan and bake about
    20 or 25 minutes; a little longer if you added vegetables--or only
    about 15 minutes for muffins.

    VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green
    zucchini, for a very moist cornbread -- the yellow squash is pretty
    nearly undetectable, the green very pretty. Or add 1 cup grated
    carrots, also very pretty. It is not a bad idea to include two eggs
    (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to
    help the bread cook well.

    This recipe makes a rather coarse, grainy-textured bread,
    particularly when the cornmeal is medium-coarse grind. To maximize
    the graininess, use a very coarse cornmeal; let the corn soak in the
    wet ingredients for an hour or so before you sift the leavenings and
    stir them in. If you prefer a closer crumb texture, use finely ground
    cornmeal, or substitute 1 cup or so of whole wheat pastry flour for
    an equivalent amount of cornmeal, sifting it with the leavenings.
    With the whole wheat pastry flour, the texture will be lighter and
    the flavor less corny...

    NOTE: I know you can't do the latter, but I added it for anyone who
    may want to try this who is not gluten-free.

    The next one is the last one. Just one other thing I was thinking
    about: I have a couple of other Laurel's Kitchen cookbooks, and I can
    assure you that they are really, well, careful with their recipes,
    and put out reliable cookbooks. I hope the stuff I have included here
    has helped you iron out the problems with your bread making. If you
    are still having problems after trying

    some of the recipes, I would suggest you contact them through 10 Speed
    Press at

    P.O. Box 7123, Berkeley, CA 94707 They seem to be very helpful, and
    willing to

    find solutions where none others seem to be present.
    Posted by Kyosho Connick. Reposted by Fred Peters.
    From: Frank Skelly Date: 02-14-95

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Gluten Free Bread
    Categories: Bakery, Bread
    Yield: 1 loaf

    1 ts Sugar
    1/2 c Warm water
    1 tb Dry yeast
    1 c Water
    2 tb Minute tapioca
    2 c Whole bean flour
    1/4 c Cornmeal
    2 tb Cornstarch
    2 ts Gluten-free baking powder
    1 ts Salt
    1 ts Poppy seeds

    Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with
    cornmeal & set aside.

    In a small bowl, dissolve the sugar in warm water. Sprinkle yeast
    over top & set aside to proof. Stir well.

    In a saucepan, combine 1 c water & tapioca. Bring to a boil & cook
    for 1 to 2 mimutes, until thickened & clear.

    In a mixing bowl, stir together bean flour, cornmeal, cornstarch,
    baking powder & salt. Whisk together the tapioca & raised yeast.
    Stir into dry ingredients. Beat until smooth & set aside for 10
    minutes. Knead until soft & turn into prepared loaf pan. Sprinkle
    with poppy seeds & bake 400F for 45 minutes or until the loaf tests
    done.

    Violet Currie & Kay Spicer, "Full of Beans"

    From: Robert Miles Date: 02-21-95
    Cooking ─

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