Tuesday, November 29, 2011

adventures in gluten-free cooking

(Boy) Casey, as he's called, has to try out a gluten-free diet. A sad time for us all. But pre-thanksgiving thanksgiving was coming and this meant some adjustments had to be made. I make some veggie dressing (no not stuffing because you don't stuff it in anything, stay with the program northerners) so I just had to make it gluten-free to meet everyone's dietary complications. 

What did this really mean? GF Bread and Cornbread.  Dets on the dressing will come next, but for now let's just focus on the important things: 
Cornbread, GF style

So what does this entail? Nothing crazy actually, just substituting the flour for GF flour in my usual recipe. Yup they have all sorts of things for these poor peeps now.  

Ashbash gave me a cup of GF flour and then I just followed my recipe

So what is it?

1 cup corn meal
1 cup GF flour
3 T sugar
4 t baking powder
1/2 t salt
1 cup milk
1 egg
1/4 cup oil

It's real complicated. Mix it all together - dry first obvi. But first, preheat the oven to 450 and pour a teaspoon of oil in a cast iron skillet. Put the skillet in the oven while it's preheating.  

Once it's all mixed and the oven is hot, pull out the skillet (with a mit)

Pour the batter in and bake for 20 minutes

and boom

delicious every time.