Tuesday, January 4, 2011

gluten-free corn-oat bread or muffins

Some gluten-free breads seem dry, heavy, or odd-tasting to me. Here's a recipe I developed that isn't any of those in my humble opinion. I hope you enjoy it if you're into that kind of thing.


Mix thoroughly these dry ingredients:

- ½ cup corn flour [not cornstarch or masa; corn flour is available in some health food and bulk food stores]

- ½ cup oatmeal [opinions vary on whether oatmeal contains gluten or not; an actual gluten-free form is available in some health food stores]

- ½ teaspoon baking soda

- ½ teaspoon baking powder

- ¼ teaspoon salt

- 1 tablespoon brown sugar [optional]

- ½ to ¾ cup raisins [optional]


Beat together liquid ingredients:

- 1 tablespoon cooking oil

- 2 eggs

- 1 ½ cups commercial sour cream


Add liquid ingredients to dry ingredients and mix just until blended. Pour batter into an oiled 9-inch by 9-inch pan, or into 8 muffin tins. Bake at 400°F for 15 minutes or until a toothpick inserted in the center comes out almost clean.


Variation: Omit brown sugar and raisins, and add dried herbs or chopped fresh herbs to taste.



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