Gluten Free Cornbread

This recipe is adapted from Land of Lakes. Head on over there for more great gluten free recipes.

Ingredients

1/4 cup butter, softened
3 tablespoons sugar
2  eggs
1/2 cup sour cream
1/2 cup milk
1 cup Gluten-Free Flour Blend (see below)
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt

Directions

Heat oven to 425°F. Combine softened butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Pour batter into greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm. 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Recipe Tip

- Corn Muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes. 

Hot Cross Buns for Good Friday

Last week at the Grace in the Kitchen we had a visit from a 95 year old lady from Great Britain. She tried one of my hot cross buns and remarked to my co-worker Christine that they were good, but could use a touch more spice. I had used a recipe from our baking lab files from when I attended the Baking and Pastry Arts Program at Algonquin College. I went out to talk to her to see what she thought was missing. She offered to bring in her recipe which was also her mothers and I gladly accepted. True to her word her daughter showed up at the store the next day with the recipe. The recipe from school had only called for cinnamon!

Hot Cross Buns

Ingredients

1 pound flour
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
a pinch of cloves
3 oz. butter
3 oz. sugar
4 oz. currents and peel
1 oz. yeast
1/2 pint milk

Directions

Sift together flour, salt, spices and all the sugar but 1 tsp.

Rub butter into flour, add fruit.

Cream yeast with 1 tsp. sugar and add warmed milk.

Place bowl in warm place until yeast becomes spongy-about 15 minutes.

Make a well in the flour mixture, pour in the yeast, mix well into a light dough.

Beat until dough is spongy.

Leave in warm place to rise-about 1 1/2 hours-until doubled in size (bulk).

Turn onto a floured board, kneed lightly and cut into 12 oven even-sized pieces. Shape into buns.

Place 3 inches apart on a warmed greased cookie sheet and leave to proof another 20 minutes in a warm place.

Using the back of a knife mark each bun with a cross.

Melt sugar, 1 tablespoon, in 1 tablespoon warm water and brush buns with it.

Bake in a fairly hot oven: 400 degrees F. (gas #6) for 20 minutes.

Let cool to room temperature.