Comments on: Gluten-Free Cornbread

By: Jules

Jules — Sun, 06 Jan 2013 16:52:18 +0000

That’s fantastic, Deb! What a victory – I just love when the non-gluten-free guests eat the same meal and love it. It’s the way it oughta be all the time! Thanks for sharing your substitutions!!!

By: Deb

Deb — Sat, 05 Jan 2013 20:11:52 +0000

I made the gluten free cornbread without the sugar or peppers for cornbread dressing at Thanksgiving. It made the dressing a little “gooey”, so at Christmas, I made the cornbread without the sugar and peppers, reduced Jules flour mix by 1/4 cup and replaced that with cornmeal. BINGO! I didn’t even make any “regular” (gluten containing) dressing at Christmas and everybody thought it was delicious.
I love everything Jules!

By: Sylvia

Sylvia — Sat, 05 Jan 2013 02:20:46 +0000

Thanks so much for your reply. I just purchased the book and I can’t wait to try all the delicious looking recipes in there. I also appreciate all the valuable information such as how to replace sweetened condensed milk. Thank you!!

By: Jules

Jules — Fri, 04 Jan 2013 18:34:06 +0000

Sylvia, cornbread should be easy. I make it often with flaxseed + water instead of egg, but if your daughter can eat egg whites, just double those. My recipe and mix only call for one egg, anyway, so it's a quick fix. You might also want to check out my book, Free for All Cooking - it's made for folks who can't do gluten AND can't do eggs, soy, dairy, nuts -- other ingredients as well. The whole first part of the book teaches you how to rework recipes to suit your dietary needs, and the rest of the book has 150 recipes that will work for your daughter.

By: Sylvia

Sylvia — Fri, 04 Jan 2013 14:50:44 +0000

Egg yolks make my daughter sick (as well as gluten and dairy). Every baked good I’ve tried to make without egg turn out like the poster’s above: rubbery on the outside and gooey in the middle. I’ve tried enerG, applesauce, just egg whites, and other substitutes. This happens with boxed brownie mixes to homemade biscuits and cornbread using Jules. It is a frustrating journey of learning but I will persevere.

By: Miss T

Miss T — Thu, 13 Dec 2012 00:37:36 +0000

Awesome recipe! It’s amazing what simple changes in your diet can do you for your mind, body and soul. I will come back for more !

Thanks

By: Jules

Jules — Thu, 18 Oct 2012 14:51:05 +0000

That’s great to hear, Sabra! My mom always uses more sugar than that, but I figured 3 Tbs. was a happy medium! Also glad to hear that the buttermilk worked great for you! Thanks for letting me know! Happy baking!

By: "Sabra" Jane Hammond

"Sabra" Jane Hammond — Wed, 10 Oct 2012 01:25:54 +0000

I was out of sour cream, so I use buttermilk for all of the dairy liquids (total 1.75 cups). I was worried that the acid:leavening ratio might be off, but my muffins came out perfectly! Light and fluffy, with just the right amount of chewiness! Better than almost any I’ve had out before gluten-free, let alone GF recipes. BTW: I was raised a Yankee, so 3 Tbs of sugar was perfect for me. Thanks, Jules.

By: Jules

Jules — Thu, 07 Jun 2012 19:06:49 +0000

Roselyn, the beauty of this recipe is that you can totally leave out the sugar or add more – it won’t effect the consistency of the bread. Sounds yummy with the onion, too!

By: Roselyn

Roselyn — Thu, 07 Jun 2012 17:53:50 +0000

I haven’t tried this yet, but I am not a big fan of sugar in cornbread, as I am a ‘southern cook’. I much prefer onion salt or onion powder. And, less flour, more corn meal. I’ll let you know how it turns out!!!