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GF CRANBERRY CORN BREAD

By Dale & Diane Bryant - 2006 Conference Cookbook

Ingredients:

cup

Buckwheat Flour

cup

Soy Flower

cup

Cornmeal

tsp

Baking Soda

1/3 cup

Sugar

1 tsp

Salt

1 tsp

Cinnamon

1 1/3 cup

Buttermilk or clabber 1 cup milk with 4 tsp lemon juice or distilled vinegar

2

Egg Yolks

cup

Vegetable Oil

2

Egg Whites-beaten until stiff

Directions:

bullet Preheat oven and 10 cast iron skillet to 450 degrees or use 8 x 8 Pyrex dish (not a thin aluminum pan).
 
bullet Sift dry ingredients together. Stir wet ingredients (except egg whites) into flour mixture.
 
bullet Fold in egg whites.
 
bullet Add cup Chopped cranberries or other fruit like dates, raisins, blueberries, etc. and cup chopped walnuts (optional).
 
bullet Sprinkle top with cinnamon sugar before baking.
 
bullet Bake 15 minutes or until bread tests clean with a toothpick.

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209