I’ll admit, we’ve had a bit of a bumpy start to our gluten-free fortnight. Not because we wanted to cheat, simply because we had no idea how many foods are contaminated by gluten!
We seem to be on track now. I am so grateful that my children and husband are all so committed to the experiment.
My very first gluten-free baking attempt was on Sunday evening. I chose my favorite cornbread recipe, from Cook’s Country—moist, tender, and full of honey flavor. I had no xanthan gum and only one gluten-free flour in the house: white rice.
While it was cooling, my husband sneaked into the kitchen to nibble. His parents were coming over for dinner and are very homegrown, meat-and-potatoes sort of folks. No “rabbit food” for them. He wanted to save me from any embarrassment in case the experiment had, well, failed. I noticed a missing sliver from the corner of the pan, and I asked him about it.
“Well?” I asked, bracing myself. “How was it?”
And I quote: “If anything, it’s even better!”
So here it is, folks. I hope y’all (gluten-free or otherwise) enjoy!
Honey Cornbread (Gluten-Free)
adapted from Cook’s Country
1/3 c. whole milk yogurt
2/3 c. whole milk
2/3 c. honey
4 T butter, melted
1 ¼ c. white rice flour
1 c. cornmeal
1 t. salt
1 t. baking powder
¼ t. baking soda
Adjust oven rack to middle position and heat oven to 375 degrees F. Grease an 8″ square pan.
Whisk yogurt, milk, honey, eggs and butter together. In a separate bowl, whisk dry ingredients together. Pour wet mixture into dry and whisk until thoroughly combined.
Pour batter into prepared pan and bake for 30 – 35 minutes until toothpick inserted in the center comes out clean. Cool to room temperature in pan, or serve warm, with butter if desired.
* Note: These are public domain photos, not ones I took, but I swear the cornbread looks identical to mine. I would have taken a picture of my own, but…um…the pan of cornbread got eaten up pretty quickly.