1 cup softened butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon gluten free vanilla extract
Zest of two medium lemons
Juice of one lemon
2-1/2 cups gluten free flour mix ( I used Bette Hageman’s Featherlight Flour Mix)
1-1/4 teaspoon xanthan gum
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 cups fresh blueberries

TOPPING:

1 cup chopped pecans
1/2 cup sugar
1 tsp cinnamon

Directions: Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9 x 13 x 2-inch glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 degrees for 35-40 minutes or until cake tests done.

Recipe submitted by GFN member glutenfreesteve

Flour mixes published by Tina Turbin: www.glutenfreehelp.info/recipes/best-home-made-gf-flour-mixes/gluten-free-flour-mixes-to-have-on-hand.

http://www.examiner.com/x-10350-Raleigh-GlutenFree-Food-Examiner~y2009m6d20-Easy-gluten-free-skillet-cornbread-recipe

There are so many great recipes out there now for gluten free living, that the rest of your family will want to eat these with you, as they taste so good.

Here is a great old-fashioned recipe for No Flour Cornbread that has no sweetener in it, as some of the modern versions have. Some of the old fashioned recipes tend to have more fat in them, but if you don’t have a cholesterol problem, then check out the taste.

2 eggs
2 cups buttermilk
2 cups white cornmeal
1-teaspoon baking powder
1-teaspoon baking soda
¼ cup bacon grease
1 old fashioned skillet that is oven proof.

Preheat the oven to 425 degrees.

Mix first 5 ingredients in a mixing bowl and mix with a whisk.

Put bacon grease in the 10” skillet over medium high heat, and watch it carefully (don’t want a grease fire!) when it gets good and hot, pour into the batter, stirring as you pour. Then pour the mixture back into the skillet.

Place the skillet on the middle rack of your oven, and bake until springy and pulling away from the sides.

Remove from oven and tip onto serving plate and serve with plenty of butter!

You can make different versions of this recipe. You can replace the bacon grease with margarine or other cooking oils, you can also cook the bread right on the stovetop for 15-20 minutes on med heat.. but watch it carefully.

This cornbread is great for stews, chili, anything…

So, if you have had to change your diet because of wheat gluten, then start collecting recipes, and keep some ingredients on hand for some of these great tasting recipes. You can also purchase many gluten free mixes now, and these would be great to keep in your pantry, for those days, you just don’t know what to eat. When eating gluten free, it can be hard in the beginning, but if you stock your pantry and kitchen with lots of good gluten free choices, you will feel better, and your family will eat them right along with you. It doesn’t hurt them to switch their grains once in a while!

gluten free mixes

About the Author:

For great gluten free products, and to watch gluten free biscuits being made video, click here Article and website by Diane Palmer

Article Source: http://www.articlesbase.com/nutrition-articles/gluten-free-cornbread-to-die-for-454999.html

1 part white rice flour
1 part brown rice flour
1 part tapioca starch
½ part amaranth flour

Notes, tips and variations

Use the above mix to replace a given quantity of wheat flour. For example:

• for 350 grams wheat flour, “1 part” = 100 grams and “½ part” = 50 grams
• for 7 ounces wheat flour, “1 part” = 2 ounces and “½ part” = 1 ounce

Add some vegetable gum (e.g. xanthan gum, guar gum) to make the flour mix stiff enough for bread dough, if you need to form it into a shape. Here are the recommended quantities of vegetable gum to add per 1 cup of baking mix:

½ tsp. xanthan/guar gum for cakes

1 tsp. xanthan/guar gum for breads or pizza

½ tsp. to no xanthan/guar gum for most cookies.