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Discussion Starter · #1 ·
I've been trying to bake cornbread with brown rice flour instead of white flour and it comes out crumby. The whole thing is just a pile of crumbs. I think it's the absence of gluten that is not giving it any density/ allowing it to hold together. When I use white flour it comes out great! However, I'm trying to eliminate wheat/gluten from my diet. Is there something else I can use or a magic ingredient I can add to make it all come together?
 

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xanthan gum. but i would mix and match it with other gluten and wheat free flours. rice flour is not very nutritious or tasty. i have celiac and i am about to put out my first book - i can help you in anyway possible.<br><br><br><br>
for breads, use about 1 tsp. xanthan gum per gluten-free flour.
 

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Discussion Starter · #3 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>laurie15</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
xanthan gum. but i would mix and match it with other gluten and wheat free flours. rice flour is not very nutritious or tasty. i have celiac and i am about to put out my first book - i can help you in anyway possible.<br><br><br><br>
for breads, use about 1 tsp. xanthan gum per gluten-free flour.</div>
</div>
<br>
What's another flour I could use?<br><br><br><br>
I'll try the xanthan gum. Thank you!
 

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Try to find recipes that are specifically designed to be gluten free instead of just subbing in non-gluten flours for recipes that call for wheat flours.<br><br><br><br>
Some people use oat, barley, millet, or soy flours.
 
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the xanthan gum will help hold it together (watch out if you spill the stuff, to not get it wet in the cleaning up process, cos its the slipperiest gloopiest stuff on the planet!) but rice flour has a definate dry crumbly texture, and so won't really replace wheat on its own in most recipes- you'll often need to combine it with other flours and starches to add stickiness and adhesive qualities.<br><br><br><br>
you can buy gf flour mixes premade, but they're stupidly expensive. i'd suggest you buy separate flours instead, and mix them yourself- you can use brands like bobs red mill (also expensive) or buy them by the scoop in bulk bin and dried food stores.<br><br><br><br>
i made gf cornbread yesterday using the reciepe from the <a href="http://www.foodallergysurvivalguide.com/index.php" target="_blank">'food allergy survival guide'</a> book. its pretty good- i'd advise getting it from your library, or even buying it, its got loads of gf recipes, and everything in it is vegan as well as gf.<br><br><br><br>
the book authors recommend using a mix of flours (below), that you can put together yourself in bulk, and store in an airtight jar somewhere cool, and use with most g/f recipes, including the wealth of them that appear in their book.<br><br><br><br>
3 cups potato starch or tapioca starch<br><br>
2 cups chickpea (aka: gram) flour<br><br>
2 cups rice flour (brown or white)<br><br>
1 cup arrowroot starch (or tapioca if you used potato earlier)<br><br><br><br>
(mix them up in a big bowl with a seive and wire whisk, and put in airtight jars to store)<br><br><br><br>
the cornbread squares recipe in the book uses:<br><br><br><br>
1 and 1/2 cups cornmeal<br><br>
1/2 a cup of the flour mix above<br><br>
1 tablespoon baking powder<br><br>
1/2 teaspoon of salt<br><br>
1/2 a teaspoon of xanthan gum<br><br>
1 cup water<br><br>
1/2 cup maple syrup (i omit this and add a bit more water and mine still works!)<br><br>
1/2 cup canola oil or melted coconut oil.<br><br><br><br>
you seive then mix together (with a wire whisk) the dry stuff in a big bowl, mix together the wet stuff in a measuring jug, and pour the wet into the dry and beat it in really quickly with a wire whisk until most of the lumps are gone. then put it into a greased 8 inch square baking pan ( i just line mine with reaseproof baking paper to avoid too much cleaning up!) and bake at 180'c (350'f) for about 45-50 minutes, then leave to cool before cutting. it keeps for a day or two at room temp, a good few days in the fridge, and indefinately in the freezer. i tend to double the recipe when i make it, and put some precut squares of it into the freezer.
 

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I use the Southaven Farm cornbread baking mix. It uses oat flour and is awesome. I make it in an 8"x8" pan and it comes out crusty on the top and soft but crumbly on the inside. If you want to see, it's here:<br><br><br><br><a href="http://www.southavenfarm.com/prod_details.php?pid=80" target="_blank">http://www.southavenfarm.com/prod_details.php?pid=80</a><br><br><br><br>
I love these products, especially because you can make them vegan if you want.
 
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