Monday, August 24, 2015

Cornbread Muffins Gluten Free

Cornbread Stuffing Bread Muffins- time to bake your own, Gluten-Free

Most people are fortunate enough to simply go to their neighborhood store, pick up a loaf of unsliced bread for stuffing, or a bag of big croutons and call it good.
For us gluten-free folks, that is rarely an option, although in a pinch I have been known to cut up a loaf of Rudi’s or Udi’s
To get ready for the big holiday, I bite off bits of the prep work whenever I have a small slot of time not already occupied by work, girls events or writing.
Today, I got out my big jar for sourdough and got busy growing lots of my starter. Over the weekend I’ll be baking off a batch of my Rosemary Sourdough bread in baguettes so we have lots of crusty bites of that in the Double Blessing stuffing.
The gluten-free corn bread muffin part is below.
Then the next question, to stuff or not to stuff the cavity of the bird.
Gluten-Free Cornbread Muffin Recipe
Believe me, I have debated this question with many people and at many times.

No, I don’t stuff  stuffing inside my bird.

I’ve studied way too much microbiology to think that putting damp, protein-rich food inside a bird and attempting to get it to a safe food handling temperature is a good idea.
My stuffing is baked in a covered casserole for that lovely spongy texture.  But my real secret is that I buy an additional turkey leg, bone it out, making sure to keep the skin in one piece. Then I put the meat on top of the casserole dish and top with the skin.   Placing that skin over the stuffing provides enough of the turkey fat and bit of juicyness to satisfy almost any stuffing fan.
But before we can make the double blessing stuffing, we have to have the corn bread.
Well, actually I make this gluten-free cornbread muffin recipe
A: they cook faster
B: I like to have more browned edges in my stuffing for additional flavor.
Feel free to bake it in a 9 inch square pan if you like.

Cornbread Muffins for Stuffing
Prep time
Cook time
Total time
Serves: 8
  • 145 grams 1 cup gluten-free cornmeal
  • 31 grams ¼ cup sorghum flour
  • 35 grams ¼ cup tapioca flour
  • 20 grams 2 tablespoons raw buckwheat flour- grind it yourself from green groats in a dedicated coffee grinder
  • 13 grams 1¼ teaspoon baking powder
  • 4 grams ¼ teaspoon baking soda
  • 3 grams ½ teaspoon salt
  • 3 tablespoons butter or olive oil
  • If you like sweet cornbread, you can add 2 tablespoons organic honey or cane sugar
  • 2 large eggs- beaten
  • ¾ cup milk- can be rice, soy, or dairy
  1. Preheat oven to 350 degrees. Spray muffin pan with oil.
  2. Stir together till one color: cornmeal, flours, baking powder, baking soda and salt.
  3. Blend in the butter or oil till it coats the cornmeal well.
  4. Add large eggs and milk to the mix in a large bowl.
  5. Blend till the milk is absorbed, batter is uniformly moist and textured, no large lumps left.
  6. Pour into prepared pan.
  7. Bake 20-22 minutes till the tops are firm and lightly browned.
  8. Let it cool for 5 minutes in the pan before turning out to completely cool on a rack. Try your hardest to not break them open while still steaming.

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