Recipes, Side dishes

Wheat-free Cornbread, Improved!

8/14/2016:  I just discovered the unpublished draft below in my posts folder.  This is the recipe I have used for the past couple of years, and I like it very much better than the previous one, which included coconut flour.

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I’ve been tweaking my wheat-free cornbread recipe. Corn contains gluten, and if you have celiac disease, you may be sensitive to corn gluten. That’s why I’m no longer calling this cornbread gluten-free. I am not sensitive to gluten; I simply have cut way, way back on the amount of wheat in my diet. I am still not completely wheat-free, but I’m getting closer all the time. When I decided to cut out wheat, there were many family-favorites I was afraid would fall by the wayside. Cornbread was one of them. Cornbread is woven deep into the food history of my family, so it was not something I was willing to give up. I just had to learn how to make it without wheat flour.

In a previous post, I shared my wheat-free cornbread and cornbread stuffing recipes in a Thanksgiving dishes post. Here’s an updated version of the cornbread recipe. I’ll be using this version of wheat-free cornbread in my cornbread stuffing this year, along with cubes from a new bread recipe I’ve been using and will share after Thanksgiving. For now, wheat-free cornbread.

Wheat-free Cornbread

1 cup gluten-free all-purpose flour blend (I use Bob’s Red Mill in bulk from Winco)

1 cup yellow cornmeal

2 tablespoons ground flaxseed

1/3 cup sugar (I’ve been using organic coconut palm sugar)

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

1 tablespoon apple cider vinegar

4 eggs, beaten

1/3 cup oil (any oil you would use for baking is fine)

1/3 cup milk or buttermilk

 

Mix dry ingredients. Mix wet ingredients; mix into dry. Grease a 9-inch cast iron skillet, pour in batter, and bake for 20 minutes at 425 degrees. Or grease 12 muffin cups, fill half-full, and bake for 13-15 minutes at 425 degrees. Remove from oven and cool five minutes, remove from muffin pan to rack (or from the skillet to a plate on a rack) to finish cooling. May be served warm.

I’ll be making a double batch of cornbread so we can have some with a bean soup for dinner on Wednesday night. The leftovers will be set out to dry overnight and then will go in my cornbread stuffing. And yes, the stuffing goes right inside the turkey, despite what the Food Network people say! It’s my family’s favorite part of the Thanksgiving meal.

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Desserts, Gluten-free, Recipes

Blackberry Cobbler

Update 8/19/2016:  For a delicious gluten-free version, scroll to the end of this post.  Dennis agreed with me that the gluten-free version was as good or better than the original!

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I rediscovered this old recipe, written down more than thirty years ago, when I unpacked some of my cookbooks and recipe files from the box I’d packed them in at the start of the kitchen renovation.  This dish was a potluck staple of my former pastor’s wife in Klamath, Joyce Fleshman.  I’ve tweaked it just a bit, substituting butter for margarine (we all baked with margarine back then before we knew how bad for us it was), and adding a splash of my homemade vanilla.  I also substituted organic, whole-wheat pastry flour for all-purpose flour.  And this coming week, after I pick berries again, I propose to make this recipe with the Bob’s Red Mill bean-based gluten-free flour that I use so often.  I’ll let you know how that turns out, but I’m sure it will work, as I’ve subbed it for all-purpose flour in other recipes like this.

Usually when I make cobblers, I make a soft, sweet biscuit dough to top the hot fruit, which has been mixed with sugar and some kind of thickener, cornstarch or tapioca.  I made one of these a couple of weeks ago, and it was good, as always.  But somewhere in the back of my mind was the memory of this other cobbler that I always loved when Joyce made it all those years ago.  When I found the recipe, I was really eager to try it, and the dish lived up to my memory.  The batter for this cobbler produces a more cake-like texture, and as it bakes, it makes layers in the pan, with the berries in the middle layer, separating the two cake layers.  The fat in the pan produces a crisp, shiny surface.  It’s really good.

Joyce’s Berry Cobbler

½ cup (1 stick) butter

2 cups all-purpose flour

2 cups sugar

1 teaspoon salt

2 teaspoons baking powder

2 cups milk (whole is best for baking)

2 large eggs

1 teaspoon vanilla

4-6 cups of ripe blackberries (Use lesser amount if your blackberries are super ripe and rendering juice.)

Preheat the oven to 350 degrees.  Put the butter in a 9X13 inch baking pan and place in oven to melt.  While butter is melting, mix together the flour, sugar, salt, and baking powder.  Beat in milk, eggs, and vanilla until mixture is smooth.  Pour batter over melted butter in pan, mix in slightly, swirling batter through butter with a spoon.  Sprinkle berries on top of batter evenly.  Bake at 350 degrees for 35-45 minutes, or until bottom layer is set when tested with a sharp knife.  Serve warm with vanilla ice cream or whipped cream.

Note:  The berries sink to the bottom or middle as the batter rises and the cobbler bakes.

The cobbler may need more baking time if your berries are very juicy, or you use the larger amount of berries.  I live at about 4500 feet, and it took about 50 minutes in the oven at 350 to get the bottom layer of the cobbler set.  Baking this at a lower altitude will probably take less time, so keep an eye on it.

We ate this warm out of the oven with ice cream the first day, and oh, baby.  It was very good cold with whipped cream the next day.  My granddaughter, who loves to bake, helped me pick the berries and make the cobbler, and she was a fan after she tried the dish.  For me, eating it brought back a lot of memories of church potlucks with good friends when my kids were little, and of Joyce, whom I loved.

Gluten-free version:

For the wheat flour, substitute same amount of gluten-free flour  (I use the bean-based flour from the bulk bin at Winco, which is Bob’s Red Mill).

Add 2 teaspoons xanthan gum to dry ingredients.

Follow directions as above.

This version might take an extra 15 minutes or longer to bake.  The texture is slightly different, more like a sponge cake crumb.

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