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.