getting ready for fall!

Joefnh · Post by **Joefnh** » Sun Aug 12, 2012 5:18 pm

Yum!!! I'll send Nestlé over to pick some up

jmayk8 · Post by **jmayk8** » Sun Aug 12, 2012 5:25 pm

Haha! There's tons of leftovers-the best part!

Joefnh · Post by **Joefnh** » Sun Aug 12, 2012 5:39 pm

How did you make the stuffing??

jmayk8 · Post by **jmayk8** » Sun Aug 12, 2012 6:05 pm

I made Bobs gf corn bread with just some water and canola oil (left out the milk and the eggs) Then chopped up some celery and onions and steamed them in turkey broth and threw in some raisins. Crumbled up the baked corn bread and mixed everything together with some more turkey broth. And then baked it all in the oven. It was actually really good!

nancyl · Post by **nancyl** » Mon Aug 13, 2012 7:14 am

Jenny, that looks delicious. Nothing like turkey is there?

Nancy

DebE13 · Post by **DebE13** » Mon Aug 13, 2012 7:36 pm

Wow, that looks sooooo good. I've tried several cormeal mixes that all appeared to be safe, including bob's red mill, and there's something in them that doesn't sit right with me. The photo is so tempting!

Post by **tex** » Mon Aug 13, 2012 8:53 pm

DebE,

I assume that you're referring to Bob's Red Mill Gluten Free Cornbread Mix, because their regular cornbread mix contains wheat flour and dairy products.

Here are the ingredients in their GF Cornbread Mix:

Whole Grain Cornmeal, Potato Starch, Whole Grain Sorghum Flour, Evaporated Cane Juice, Whole Grain Corn Flour, Tapioca Flour, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sea Salt (Magnesium Carbonate), Xanthan Gum.

See the problem? There are 9 ingredients (counting the baking powder as only one ingredient) -- not only is that a lot, but tapioca flour and xanthan gum are highly suspect -- many of us react to them.

We're much better off if we just buy plain cornmeal and make our cornbread from scratch. A lot of those ingredients are unnecessary. If you feel the need to use a GF flour substitute, use one that doesn't include tapioca flour, and you will be much better off. For corn bread, xanthan gum is unnecessary, IMO.

Here's what I do, for example, using plain Aunt Jemima Corn Meal. I simply modify the recipe for cornbread that's printed on the bag. I don't even use any flour of any kind (I just double the amount of cornmeal), and it still makes good cornbread (IMO). My version is:

2 cups corn meal
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, (or milk substitute)
2 eggs
1/4 cup vegetable oil

This comes from an old discussion posted almost 2 years ago, at the following link:

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12693

Tex

humbird753 · Post by **humbird753** » Tue Aug 14, 2012 9:13 am

Jenny - This looks delicious!

Tex - thanks for your version of the corn bread. I like to keep things simple in the kitchen.

Paula

Gloria · Post by **Gloria** » Tue Aug 14, 2012 10:41 pm

Tex,

Are you sure that Aunt Jemima cornmeal is GF? When I suspected contaminated corn flour caused my flare several weeks ago, I looked up Aunt Jemima and Quaker Oats and found this thread from 2006 on Celiac.com. http://www.celiac.com/gluten-free/topic ... -cornmeal/ I'm only buying flour that states it's GF now.

Gloria

jmayk8 · Post by **jmayk8** » Wed Aug 15, 2012 6:53 am

I was having a problem years back and always suspected it was the Quaker grits I was eating..

Post by **tex** » Wed Aug 15, 2012 12:19 pm

Gloria,

It's always a roll of the dice, because manufacturers usually trust their suppliers to deliver corn that meets the contract specs. Stuff happens, though.

Remember about 10 years ago when someone spot checked a bunch of oats and found that McCain's Irish Oats (the most trusted brand of gluten-free oats in the world, at the time) mostly ran from 200 ppm to as high as 500 ppm? The researchers found that some/most of the mainstream brands (that didn't claim to be GF), fared much better. If I recall correctly, the samples from Quaker were all under 50 ppm, and most were under 20 ppm.

It's a frustrating world for anyone who has food sensitivities.

Tex

DebE13 · Post by **DebE13** » Thu Aug 16, 2012 7:12 pm

Thanks Tex- I tried your recipe with a few substitutions and it turned out ok but I'm going to try and tweak it a bit. I used coconut oil which isn't a big change. I used rice milk which seemed a bit watery but it was all I had. I will try almond milk next time. I tried a banana in place of the eggs. I still got a mild stomach ache and it's disapointing but I'll try again eventually. I had a single serve recipe using rice flour but I can't find it anywhere. Happy to have a base to start with again.

Christine. · Post by **Christine.** » Thu Aug 16, 2012 8:20 pm

Looks de-lish. It is too hot here to think about fall food but this is on the "list" once it cools down
Chris

Post by **tex** » Thu Aug 16, 2012 9:43 pm

DebE,

Yes, having to do without eggs certainly complicates things. Almond milk seems slightly thicker than rice milk, but hempmilk is significantly thicker, if you can tolerate hempmilk.

Tex