5 de noviembre de 2016

Homemade Cornbread Mix {gluten free option} RECIPE FOR TODAY that goes with previous Recipe

Homemade Cornbread Mix 27
Homemade Cornbread Mix {gluten free option}
  • 1½ cups (188 grams) all-purpose flour, such as Gold Medal®
  • 1½ cups (240 grams) yellow cornmeal, such as Quaker Oats®
  • ½ cup (100 grams) organic granulated cane sugar
  • 2 tablespoons (29 grams) baking powder
  • ½ teaspoon (3 grams) baking soda, optional*
  • ½ teaspoon (3 grams) salt
  • 1 tablespoon plus ½ teaspoon (18 ml) sunflower oil
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda (if desired) and salt. Create a well in the center and add oil. Toss mixture together with a fork; then use hands to blend until thoroughly incorporated. Measure and use in favorite recipes.
*Using baking soda will create a lighter baked product when using buttermilk or sour cream with mix.

Recipe can easily be doubled.
For less sweet breads, cut back on the sugar in mix and adjust to your taste.
Store airtight in refrigerator for up to 6 weeks. Label and date.
For Longer Shelf Life: As a general rule, flour and cornmeal should be stored in a cool, dry place away from sunlight such as a pantry. Whether mixed or not, each ingredient will keep in an airtight container from 6 to 12 months in the pantry. To extend shelf life, store tightly sealed (airtight) in the refrigerator or freezer. The mix will keep in the refrigerator for up to 18 months or freezer for up to 24 months. Don’t forget to label and date your mix.
For Gluten-Free Option: Substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in recipe.
Recipe Source: WickedGoodKitchen.com

No hay comentarios: