We made this using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.
Here is the recipe; my noted are in italics:
Free For All Cooking, Jules Shepard
3 Tbs butter
1 cup sour cream – If you don’t have sour cream you can substitute 1 cup evaporated milk + 1 Tbs vinegar (preferably white). Let stand for 5 minutes to thicken.
3/4 cup milk – If you just ran out of milk (cow, goat, coconut, almond, rice, etc), you can substitute 1/2 cup heavy cream + 1/4 cup water. Or just reconstitute powdered milk.
1 large egg – You can use egg substitute
1 cup yellow gluten-free cornmeal
1 cup gluten-free flour – We used Wholesome Chow’s All Purpose Gluten Free Flour
1 Tbs baking powder – Clabor Girl and Hain Pure Foods are gluten-free
1/2 tsp baking soda – omitted
1/2 tsp salt – omitted
4 Tbs granulated sugar
1. Preheat oven to 400*
2. Place butter in a heavy cast iron skillet or a 9″ square baking pan; place in the oven to melt and warm the skillet/pan.
3. Wisk together – we like to use a fork – sour cream, milk, and egg. In a separate bowl, combine the cornmeal, gluten-free flour, bakingpowder, and sugar. If you are using a different flour mix, add salt, baking soda, and xantham gum here.
4. Stir the wet mixture into the dry. Spread into hot skillet/pan.
5. Bake for 25-30 minutes, until set and golden brown around the edges. Cool in the pan on a wire rack – this is important!. Cut into squares or spears. *If you are using a convection oven, or at 5,700ft, bake for 20 minutes. If still doughy, add 5 minutes and watch.
Serve with honey and butter!
Serves: 5-6 people