LindyB wrote:
>
> Are you trying to avoid gluten, or just wheat?

My own bad reaction is specific to wheat for some reason.
I can drink barley beer but not wheat beer. I can eat
oatmeal but not cream of wheat. I can eat the few types
of rye-only breads but not regular wheat breads. Since
gluten-free means more than wheat-free, it works for me
and is also overkill for me.

> I make a cornbread with
> cornmeal, rice flour, garbonzo flour, and xanthum gum. All gluten
> free. It is definately heavy, but still tasty. I suppose you could
> use just cornmeal, but you might want to add in the xanthum gum. 1
> teaspoon, for 3 cups of flour is all you need. It helps with texture
> in gluten free baked goods, and is usally fine for people with food
> allergies. Also a bit of lemon juice will make the cornbread lighter
> as it will react to the baking powder/soda.

Thanks.