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I am still trying to create the perfect gluten free cornbread. This is the version I tried last night, and Jim gave it two thumbs up:
1/2 cup buckwheat flour
1/2 cup tapioca flour
1/2 cup corn flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp xanthan gum
1/3 cup powdered buttermilk
1 cup water
Mix all ingredients well, and pour into an iron skillet that has been heating on the stove with olive oil. Bake in 425 degree oven for 25 minutes.
This was very good served with butter, along with yet another version of bean soup.
1 bag dried baby lima beans
3 stalks of celery, chopped
1 medium onion, chopped
4 fresh tomatoes, skinned and diced
8 oz frozen shoepeg corn
1 smoked ham hock, skin removed, and meat cut up in chunks
salt, pepper, and garlic powder to taste
Place dried beans in a pot of water and bring to a boil. Boil for five minutes. Meanwhile, place all other ingredients in crock pot and turn on high. Pour hot beans and water into crock pot and cook for several hours.