• Reply by pjh on February 21, 2011 at 2:05 pm
• 

I'm about to post a GF cornbread recipe... I'll let you know when it's live.

OK, here it is: Gluten-Free Cornbread. Ask and ye shall receive!

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• Reply by Mike Nolan on February 21, 2011 at 4:09 pm
• 

When our daughter-in-law told us she was going gluten-free a year ago, I went looking for a cornbread recipe. Here's the one I found:

http://glutenfreegirl.com/gluten-free-cornbread/

We like this one so much it has become our standard cornbread recipe.

You can make blueberry cornbread with it, the way I do it is to put about half of the batter in an 8x8 pan, spread a half cup or so of washed and dried blueberries on evenly, then spoon on the rest of the batter and smooth it out, making sure all the berries are under the surface. You will need to increase the baking time by 3-4 minutes.

And if you cut the cornbread into cubes and let them dry for a day, it makes a very good base for gluten-free cornbread stuffing.

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• Reply by Mike Nolan on February 22, 2011 at 6:56 pm
• 

Could I suggest that someone change the subject of this topic from 'gluten-free' to something like 'gluten-free cornbread', which is far more descriptive.

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• Reply by catieartist on February 23, 2011 at 11:37 pm
• 

Have you tried any of the barley flour recipes that are wheat free, but not gluten free?
I have been playing around with this as I am too wheat allergic/intolerant, but not gluten intolerant. I find I like the wheat free only vs full GF products better. I do not have to use so many starches and gums, if at all. I think it is healthier to go whole grain as much as possible for me.
I liked what I made so far. I just substituted some corn flour for the barley. I mainly use KAF flours and blends too. I substituted some of their ancient grains mixed flours. Everything has been delicious.
Let me know how it works for you if you try it.

I wish we had a wheat free forum not gluten free specific so we can work together on this type of baking. Anyone want to try it too?

Good luck,
Catie

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• Reply by Mike Nolan on February 24, 2011 at 1:36 am
• 

My daughter-in-law hasn't checked to see if she's sensitive to barley yet, she does NOT react to rye flour, though. I tried an interesting 100% rye flour bread recipe when they were here in December, it went over very well, but next time I'm going to tinker with it a bit to see if I can get a bit less dense loaf.

I suspect the activity level in this gluten-free forum is low enough that some posts on wheat-free but not gluten-free recipes would not be a problem.

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• Reply by fat2 on February 24, 2011 at 9:53 am
• 

yes i do agree that there should be a wheat free forum, but this is great too. thank you very much for the tip. i have just been tested positive to it and i am totally trying to eliminate wheat and i do love corn bread. i got a recipe that almost follows my favorite corn bread recipe but substitutes just couple of things. no gums, yeah. i am going to make it today and i will post it to you if it is good. thanks again for the tips.
todd

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• Reply by Mike Nolan on February 24, 2011 at 10:12 am
• 

Eliminating wheat can be real challenging, you need to read the food labels VERY carefully looking for things like 'modified food starch'. Thankfully, more manufacturers are putting 'gluten-free' notices on their products, presumably accurately.

My daughter-in-law even reacts to wheat if it is in skin creme. (Oddly enough, one of the anti-itch oatmeal bath soak products contains wheat,so she can't use it.)

My wife also has a garlic problem, and we have discovered that canned tuna fish MAY contain some undeclared garlic in it. She got a note from someone at one of the major tuna brands saying that depending on which supplier they got their vegetable stock from that time, the stock might have garlic in it.

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• Reply by bocca on February 27, 2011 at 2:18 am
• 

Is she just wheat free but not gluten free? I've contemplated pre soaking low gluten grains to bake bread with but I am afraid to try it. If I react it won't be kind to me. I still think about it though.

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• Reply by Mike Nolan on March 02, 2011 at 5:56 pm
• 

She's staying wheat free, but she can handle rye flour, which has some gluten in it. I don't know if she's tested barley flour yet.

She has a skin reaction to wheat but no digestive tract reaction.

What would pre-soaking a low-gluten grain do?

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• Reply by catieartist on July 06, 2011 at 9:55 pm
• 

Dear Mike,

I lost this post for awhile, and here it is July!
How is the wheat free baking coming?
Would you mind sharing your rye only bread recipe? I bought a Zojirushi, but found that low gluten flour breads do better with the Kitchen Aid mixer as GF ones do. I am working on a Barley bread, but not successful so far. It was a brick.

I am getting pretty good with Barley, oat, rye, and almond flour recipes that are based on baking powder or soda and buttermilk, etc. But I really want to make a whole grain, no starch added bread. My Holy Grail so to speak! ;)

If your daughter hasn't yet done so, the tests to absolutely determine the nature of the wheat vs. gluten problem would be to have a doctor do the IgG, IgA, and IgE tests, blood tests that will sort out exactly if it is gluten, wheat, or none of the above (although it could still be an intolerance issue). I finally did that and now I can bake for my exact issue.
But if it doesn't taste good, I just won't bother! so I am motivated..

Catie

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• Reply by catieartist on July 06, 2011 at 10:05 pm
• 

Some of the websites that give a list of gluten free foods, or gluten foods to avoid are below.

www.glutenfree.com
www.gluten-free-chef.com
www.glutenfreeinfo.com/Diet/S-FoodList.htm

www.ask.com for the Gluten Free Food List

Also, an excellent book on the subject, is
Healthier without Wheat by Dr. Stephen Wangen
He separates fact from fiction and has charts which make it easy to see what is a true wheat grain and what is not, the blood tests to have, etc. He explains what the difference between gluten allergy or celiac disease, or gluten intolerance is, and how to cope. A huge resource list is in the back. This book is invaluable for anyone dealing with this food issue.

Catie

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• Reply by jackson26 on December 20, 2011 at 3:43 am
• 

Gluten is a special type of protein. It is found in most types of cereals and in many types of bread. It is a diet free of ingredients derived from gluten containing cereals: wheat, barley, rye, oats and triticale, and the use of gluten as a food additive in the flavoring process. There are many recipes online available for Gluten related allergies. I think, this will really helpful.
Gluten Allergy

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• Reply by ann14 on December 22, 2011 at 7:06 pm
• 

I make both a "Mexican cornbread" and a Pumpkin cornbread with no "grain" other than cornmeal:

"Mexican"
1 lg onion chopped finely (saute in butter first if you'd like)
1/3 cup oil (canola or substitute)
1/2 tsp salt
1 cup corn meal
1 cup frozen corn or 1 can corn
3/4 cup milk
1 cup green chilies (I usually use jalapenos instead)
1/2 tsp baking soda
2 eggs
1 cup grated cheese (cheddar, jack or your pick...I like cheddar/jack mix)

Mix all adding cheese last. Bake in greased muffin pan or 9 x 9 pan 25 minutes at 400.

I always use frozen corn and I typically put all but cheese and a bit of the corn and chiles in my Vita-mix and mix smooth - then add the remaining corn and chiles...this all depends on the consistency you prefer.

The chiles or jalapenos can be left out for more "normal" cornbread.

For the pumpkin version, I us 1/2 cup pumpkin, 1/2 cup plain yogurt, 1/4 milk in place of the 3/4 cup milk. I add cinnamon and nutmeg to taste. Increase cornmeal to 1 1/4 cup.

Both the above were adapted from a 1975 church cookbook collection.

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