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chamomile tea & cornbread (cake) (allergy-gluten-free) | by Jen's Photography
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chamomile tea & cornbread (cake) (allergy-gluten-free)

It is quite a challenge to create beautiful baked goods when you no longer eat gluten (wheat), soy, dairy (milk products), yeast, refined sugars! I haven't opened very many gluten-free recipes, but by the same token I haven't found one, completely, edible one, yet! (Although they are all helpful on how to learn to work with the necessary "alternative" flours and starches.)


I tend to go right to a "normal" cookbook then substitute as I go.


I haven't yet come up with a great flour mixture that I can say I love, but I am having some fun trying (although alternative flours are CRAZY EXPENSIVE!)


With winter overlapping autumn I felt like a hearty cake-like cornbread so here is what I came up with and I really like it!


(No, I didn't add up the calories! Yikes!)


When you create a gluten free flour mixture you usually create a good amount of it so you don't have to mix this much stuff on a regular basis!


I agree that bean flours are kind of bitter tasting, but I purchasd some so I was going to use it up, so, it is apart of this batch of flour:


1/2 cup tapioca starch

1/3 cup potato strach flour

1 cup garbonzo bean flour

3/4 cup almond meal flour (terribly expensive!!!)

1/2 cup brown rice flour

1/4 cup buckwheat flour (for the fiber!!!)

1 cup white rice flour

5 teaspoons xanthan gum (you must use this to hold the flours together, a gum is basically in place of gluten)


Here's the actual recipe:


4 medium eggs

1 1/4 cups rice milk

1/4 cup soyless margarine (I use earthbalance but it is also expensive!)

1/4 cup soyless vegetable shortening (I don't like the brand I use, plus it is expensive)

1 tablespoon walnut oil

1/16 cup cooking oil

7/8 cup my flour mixture (above)

7/8 cup corn flour (MA-SE-CA white bag)

7/8 cup corn flour ( MA-SE-CA brown bag tamale flour)

1/2 tablespoon vanilla

1 cup raw sugar

1 tablespoon + 1 teaspoon molassis

1 teaspoon honey

3/4 teaspoon salt

1 tablespoon baking powder


I happened to have about 1/4 cup of canned pumpkin so I mixed it with some of the cake batter and spread it across the top, yum!*


Into a greased square pan, 350 degrees and it cooked a long time, I just kept checking it, maybe near an hour?

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Taken on October 15, 2009