OmManiPadmeOmelet wrote:
>
> Is there such a thing?

I occasionally find all-rye rye bread in stores, and I
regularly find all-corn tortillas in stores. So there
should be such a thing. I've had an occasional bite
of cormbread that didn't give me the usual indigestion
that anything with wheat in it does, but not often
enough that I remember where.

> Is it possible to make cornbread with just cornmeal and no other grain?

The gluten from the wheat is used to feed the yeast
to raise the dough, so you'd need some other method of
making it puffy. Sodium carbonate based baking soda.
Fizz the dough up and use really finely ground cornmeal.

In article . com>,
"Doug Freyburger" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > Is there such a thing?
>
> I occasionally find all-rye rye bread in stores, and I
> regularly find all-corn tortillas in stores. So there
> should be such a thing. I've had an occasional bite
> of cormbread that didn't give me the usual indigestion
> that anything with wheat in it does, but not often
> enough that I remember where.
>
> > Is it possible to make cornbread with just cornmeal and no other grain?
>
> The gluten from the wheat is used to feed the yeast
> to raise the dough, so you'd need some other method of
> making it puffy. Sodium carbonate based baking soda.
> Fizz the dough up and use really finely ground cornmeal.
>

The Atkins bake mixes use plain soda water to "raise" the dough in both
the bread and the pancake recipes.

I'll be playing with this stuff for sure. ;-)

I'm not opposed tho' to a "dense" cornbread.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Are you trying to avoid gluten, or just wheat? 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.

In article .com>,
"LindyB" > wrote:

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

Both. ;-)

> 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.

I react to rice too.
Sends my heart rate thru the roof.

Corn is about the only grain I seem to be able to tolerate.

Thanks for the input!

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

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.