Just wanted to let you know. Seems most of the Internet doesn't already know, so I figure a public service announcement is in order.
Cornbread doesn't have wheat flour in it
- Thread starter SPMiller
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I follow the recipe on the back of a White Lily bag (no flour) and use a cast iron skillet.
And if you're really a fan of cornbread, you can come to Chattanooga for the National Cornbread Festival.
And if you're really a fan of cornbread, you can come to Chattanooga for the National Cornbread Festival.
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They say they have added flour to their cornmeal:
http://www.whitelily.com/Products/
If there's no flour, there's no gluten, and you don't need a leavening agent.
You can reduce the amount of flour and leavening by using buttermilk, but without any flour at all, you're going to end up with something more like polenta.
I remember my mom's deep horror on discovering that quite often Yankee cornbread was made with more flour than cornmeal, and a lot of sugar.
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Just because the overwhelming majority of recipes and mixes have wheat flour (and sugar) doesn't mean they're right.
Wait, what? Are you talking mixes, stuff from the bakery, or what?
In these days of big factories and cross contamination, tons of stuff has wheat in it, either as an ingredient or by mixing equipment woes.
Buckwheat doesn't have wheat, but I still make sure to buy bags that are labeled gluten free...
Agree that the wheat and sugar in everything being in everything is wrong. So very wrong.
In these days of big factories and cross contamination, tons of stuff has wheat in it, either as an ingredient or by mixing equipment woes.
Buckwheat doesn't have wheat, but I still make sure to buy bags that are labeled gluten free...
Agree that the wheat and sugar in everything being in everything is wrong. So very wrong.
It gets tricky if you're cooking for a large group of people and just one has a nuts or gluten problem.
Especially for people with nut allergies—because peanuts are used in all sorts of ways, and the equipment used to grind corn one day is used to grind wheat or peanuts another.
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I like the kind we have in Texas that has partially regular cornmeal and partially the really coarsely ground stuff.
GAWD I miss coarsely ground cornmeal! They don't have it up here, and I've got a helluva craving. Grrr....
GAWD I miss coarsely ground cornmeal! They don't have it up here, and I've got a helluva craving. Grrr....
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As I understand it, Yankee cornbread is sweet and rich golden yellow, often made with up to 1/2 flour. Southern cornbread, they tell me, is made with white corn (seen as purer) and is not sweet. I do not know its flour content. I am from New England, and like it Yankee-style.
When I make cornbread (never from a mix), I like to use corn flour. It's an extra-fine grind available from Bob's Red Mill. I sometimes use oat flour with it instead of wheat flour, for a gluten-free bread.
When I make cornbread (never from a mix), I like to use corn flour. It's an extra-fine grind available from Bob's Red Mill. I sometimes use oat flour with it instead of wheat flour, for a gluten-free bread.
I had no idea there was a difference.
Don't know where in Canada you are, but have you tried this stuff http://www.bobsredmill.com/dealer_locator.php
They make a coarse cornmeal (don't know if it's good enough for Texas tastes
) but lots of stores seem to carry their products, including my local Pricesmart. Even if they don't normally carry the coarse-ground, they might be able to order it in. Or, if there's any kind of an Italian community, you might look at corn ground for polenta.And sweetbreads ain't got no bread in them, nor are they sweet.
Trust me on this.
caw
Apparently baby oil doesn't have babies in it either. (I know baby oil isn't exactly a food group, but I just thought you'll all be relieved to hear about it anyway...)
It sounds cruel - but it's what they're bred for... As long as it's done humanely.
ETA: Fish fingers unnerve me. They really do...
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Oh. You mean like that creature from Hitchhiker's Guide that was bred to want to be eaten.
"Here, have a piece of me. I'm delicious."
In the past several years we have added a number of new family members, as nieces and nephews have married and babies have been born. Since I do the Thanksgiving extravaganza each year, I always ask about food allergies. My oldest nephew's wife is lactose intolerant. So the years they are here I use chicken broth in the mashed potatoes instead of butter and whipping cream. And I buy a tub of Cool Whip for her to use on pie.
To me, if a person is a guest in your home you should try to adapt to their issues. On the other hand, if it just a matter of not liking something, they are free to not put any on their plate
MM
Almost. There's that whole "Couldn't I just gobble-you-up?" reaction that comes with babies.
That wouldn't happen if we weren't meant to eat them.
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Don't know where in Canada you are, but have you tried this stuff http://www.bobsredmill.com/dealer_locator.php
They make a coarse cornmeal (don't know if it's good enough for Texas tastes
I LOVE Bob's, and have quite a bit of their stuff onhand, but haven't encountered any coarsely ground cornmeal. Planet Organic (our Whole Foods-like chain here in Edmonchuck) has tons of their stuff, but I've never seen that among them.
And we have the Italian Centre here, a wonderful Italian supermarket, but alas, polenta is still ground too small. It's either a Mexican or a New Mexican thing to have that nice crunch to your cornmeal. I also miss hominy, which I can't find here either. If anybody in Alberta has seen it and knows where to get some, let me know! I'll have to see if I can get one of my Texan friends to send me some.
Paging honeysock, Miss honeysock to customer service! (I keed, honeysock is awesome. She sent me cornhusks for wrapping tamales a few years ago. I coulda KISSED her! Plus, she's an awesome beta...)
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