Today I had a wonderful discussion group at the library in Chestertown MD.I always enjoy picking up tips from others on their successes with living gluten free. As promised I am writing out my cornbread recipe, this is also the base I use for my Thanksgiving gluten free cornbread/sausage stuffing.
Muffins:
1C cornmeal
1C white rice flour
2/3 C sugar
2 tsp baking powder
1/4 tsp salt
2/3 C orange juice
1/3 C oil
11/2 tsp baking powder, 11/2 T water, 1 1/2 T oil (used as a substitute for 1 egg)
1/4 C honey
2 tsp gelatin
Combine all ingredients well and drop into mini muffin tins. Cook at 400 for 15 minutes.
Muffins:
1C cornmeal
1C white rice flour
2/3 C sugar
2 tsp baking powder
1/4 tsp salt
2/3 C orange juice
1/3 C oil
11/2 tsp baking powder, 11/2 T water, 1 1/2 T oil (used as a substitute for 1 egg)
1/4 C honey
2 tsp gelatin
Combine all ingredients well and drop into mini muffin tins. Cook at 400 for 15 minutes.
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