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Naturally Gluten Free Cornbread

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Welcome to fall! With the autumn crispness in the air, chili in many forms, becomes a regular on my dinner table. We love turkey chili, beef chili, vegetarian chili. We love it mild or light-your-head-on-fire hot. My favorite side dish for chili is cornbread.

I’ve tried many cornbreads, and I’ve found far too many that are dry and dusty, or the flavor of corn is masked by other ingredients. I really like corn to be the star of cornbread. I also need it to be gluten free…and low in the dairy protein. My kids are gluten intolerant and my youngest is having issues with dairy and dairy protein. Interestingly, it seems butter can be considered ‘dairy free’ because it is a fat and the amount of protein in it is fairly minimal, especially ghee. And my daughter (thankfully) can manage butter.
I haven’t made this with anything other than butter, but I imagine you can substitute a butter flavored shortening if you must be 100% dairy free.
This is my mothers recipe, and I can remember her baking it in a cast iron pan at our mountain cabin. My brother and I would come in from being outside in the clean mountain air with a ravenous appetite, and my mother would pull this hot out of the oven for us to gobble up. I really hope you enjoy it as much as we do in my house. Its moist, buttery, tender, and bursting with corn flavor.

As always, read through the entire recipe before starting, and if you have questions, feel free to leave them in the comment section.

Moms Naturally Gluten Free Cornbread

6 Tbsp of Butter, softened
2 Eggs
1/2 Cup sugar
1/2 Cup Cottage Cheese (I use 1%)
1/2 Tsp Salt
1 Can Creamed Corn
1 Cup Corn Meal. (I use Bobs Red Mill)
1 Tsp Baking Powder, mixed with a little milk or milk substitute just before adding.

Preheat oven to 375 degrees.
1. Cream butter and sugar together using a stand mixer or electric mixer.
2. Add eggs, beating between each egg addition. This will look loose, but don’t worry about it.
3. Add cottage cheese, salt and creamed corn. Stir to combine.
4. Add cornmeal, mix until well blended.
5. Mix baking powder with a little milk  or dairy-free milk substitute, if needed. Add to the batter and stir to combine.
6. Pour batter into a greased or buttered baking dish 8×8 or small casserole of equivalent volume, (see photo below), or use a 10 inch cast iron pan like my mother used.
7. Bake for 45 minutes, rotating pan halfway through. Use a toothpick to test for doneness. Let cool 10 minutes before serving.
This bread is very moist, use a small spatula to remove cut pieces.

ENJOY!

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(This small casserole is 10 x 6.5)


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Gluten Free Monkey Bread

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With our little family being on our own for so many years, we developed Christmas traditions to fill the void that would normally be filled by the bustle of  family gatherings. Our traditions are activity based, and certain foods we enjoy every year. When the children were little, Christmas Eve consisted of Ham, scalloped potatoes and a green veggie, all foods easily popped in the oven to bake while we were at church. After dinner, we made traditional Christmas Eve phone calls to out of state Grandparents and relatives. The girls opened the gifts relatives had sent while on the phone, so that the relatives were able to share in the joy despite the distance. Once all the calls were made and well wishes given, the girls opened their annual Christmas PJ’s. While the girls changed, I would make a batch of homemade hot cocoa to be poured into Santa mugs, while dad warmed up the car. Once ready, we piled into the car and drove around the neighborhoods, enjoying the Christmas light displays. This was immediately followed by checking Norad’s Santa Tracker, setting out Santa’s cookies, and finally little ones tucked into bed.

Christmas morning was a continuation of traditions. Trying to beat the girls awake, I would stumble down blurry-eyed to get breakfast/brunch going. In between mixing and baking time, with coffee in hand, presents were opened. Breakfast was served. Messes cleaned up. Then we host an Open House for our local friends. While our friends come and go, spreading and sharing cheer, Big Man tends the Roast Beast.

For many years I made the same Christmas Brunch starting with a yummy Apple-Ginger Strudel Bundt cake, Quiche Lorraine (made with leftover ham from Christmas Eve), fresh Fruit Salad and Steamed Asparagus. However, with the diagnosis of gluten intolerance in the girls, I decided to change things up with a Gluten Free Monkey Bread. Monkey Bread on Christmas morning has become a welcome new tradition. Nothing says warm, cozy, yumminess than bread dredged and baked in buttery cinnamon sweetness. Along with this, I serve a crustless quiche and simple fruit salad. It’s a great way to start the day. Give it a try and tell me what you think.

Gluten Free Monkey Bread

1.5 cups Brown Rice Flour
2 cups Tapioca Starch
1/2 cup Sorghum Flour
1 tbsp Xanthan Gum
1/2 tsp Salt
1 tbsp Sugar
1 tbsp Baking Powder
4 oz (1 cube) Unsalted Butter, Frozen
1 cup Water + 1 cup Whole Milk or Almond Milk. (You may not need it all- read Step 3)
1 large Egg

Dough Dredge

1 cup Sugar
1 cup Brown Sugar
4 oz Butter, melted. (1 stick-use regular salted butter- you may need more. better more than not enough!)
2 tsp Vanilla

Optional: Chopped Pecans

Preheat Oven to 350 degrees
Lightly butter a 9 inch baking dish – such as a 9 in pie plate or 2 in deep casserole dish. I prefer round, but you can use a 9×9. (The photo above is made in a Bundt pan. While prettier for display, I have achieved better baking results with a pie dish, the dough cooks more evenly.)

To make the Dough:

1. Combine the flours, baking powder, salt, sugar, and xanthem gum in a large bowl.
2. Using a box grater, grate the frozen butter into the flour. If possible, use the smallest holes. Toss the dry ingredients as you go, coating the butter and mixing it well into the flours.
3. Mix the egg into 1.5 cups of the liquid, and add to the flour. Continue to add additional water until you get a dough that is soft, but firm enough to hold the shape of a ball. If your flours are dry, you might need more water. You want it to be the texture of a sweet bread dough. It needs to be firm enough to hold its shape, but moist enough to not turn out dry. It’s better to err on the side of moist.

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To Assemble:

1. Mix the white and brown sugars together with the cinnamon and put in a shallow bowl or pan.
2. Melt the butter, add the vanilla and put in a shallow bowl or pan.
3. Roll the dough into balls that are about 1.5 inches in diameter. The balls should be smaller than the length of your thumb. My technique is this: With my right hand, I use my fingertips to grab a small ball of dough. I use that hand to drop into the butter. I then flip the ball, and on the palm of my left hand, shape it into a ball. Then, still with my right hand, I drop the ball into the sugar. Using my left hand I toss the balls in the sugar and lay in the pan. This will prevent ‘club hand’, as they put it in the cooking realm.

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4. Dredge the rolls in the Vanilla/Butter mixture, then roll in the Cinnamon-Sugar mixture. Scatter the balls evenly in the pan, laying them so the the next layer fits into the empty spaces of the first. They should be nestled like loosely linked puzzle pieces. If you run out of sugar or butter, just make some more and continue.

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5. If there is any leftover sugar, butter, or if using pecans, sprinkle over the top.

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6. Place on a rack in the center of your oven and bake at 350 degrees for 20-30 minutes. You will need to check it at 20 mins, but it might take up to 30 minutes to be fully cooked. You do not want it doughy.
7. Let rest for about 5 minutes, then turn over on to a serving platter.

Note: If you decide to give this a try, please leave me feedback in the comments. I am going to bake a trial run this year modifying the recipe with Pamelas Artisan Flour, the same one I use successful for my GF Scones. If it improves the taste/texture, I’ll be sure to modify this post.

Gluten Free Butterscotch Pumpkin Bread

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Fall finally gave way to the nudges of winter here in the arctic tundra. What better way to embrace the long, dreary winters here than to whip up a batch of tasty, moist, full of warming spices, gluten free quick bread? With my girls coming and going between college and work, its always nice to have a loaf on hand for them to a slice, grab and go. With the turning of the weather, I really wanted to be inspired by the fall/winter spices and comforting moisture of pumpkin. I modified a tried and true banana bread recipe given to me by my daughters Godmother, Auntie Barbara, who received it from her grandmother.

When my kids were born, we lived in a small neighborhood just on the outskirts of Portland. It was an older neighborhood with a wonderful mixture of small, entry level sized homes as well as some a bit larger and more established. We happened to one of the first families to move in as the neighborhood began to turn over. As a stay at home mom, I was blessed to have so many wonderful, loving retirees who absolutely doted on my children. That is how we met ‘Auntie’ Barbara and ‘Uncle’ Bruce. They took us under their wing, supported us, loved us and mentored us. They accepted the responsiblity to become my children’s GodParents. Every time I make this banana bread (which has been passed on to my own daughters) I reminisce over our shared times together. I think that is why I love to cook so much. I associate so many wonderful memories with food shared, the telling of the history behind precious recipes passed down, along with celebrations and holidays enjoyed. This recipe has sentimental meaning to me and my family. I hope that by making it, it will create wonderful memories of your own.

Gluten Free Pumpkin Bread
(this recipe is so simple, don’t over think it!)

1/2 cup Butter (unsalted) melted
1 cup Sugar
1 cup Pumpkin (plain pumpkin, NOT pie mix)

2 Eggs slightly beaten

2 cups Gluten Free Flour (i recommend Pamelas Artisan Flour)
1/2 tsp Salt
1 tsp Baking Soda
Spices : 1.5 tsp Cinnamon; 1/2 tsp Nutmeg; 1/4 tsp Allspice; 1 tsp Ginger; optional:1/4 tsp clove

1/2 cup Hot Water

Handful of Butterscotch Chips. (Hershey’s is Gluten Free. Nestles is NOT!)

Preheat the over to 350 degrees if using a metal bread loaf pan, or 325 for glass. Grease the pan with cooking spray or butter.

Mix melted butter together with the sugar, stir in the pumpkin with a wooden spoon. Lightly beat your eggs, then add in to the pumpkin mixture and stir to combine.

Mix dry ingredients together alternately with the hot water. Stir just to combine. Pour into prepared bread loaf pan and sprinkle the top with butterscotch chips.

Bake 1 hour 15 minutes. Check at 1 hour and continue to bake until a toothpick comes out clean in the center. A few moist bits may cling but it should not be raw.

****In the original recipe, replace 3 mashed bananas for the pumpkin and eliminate the spices. Optional add-in are your favorite nuts.
*******The original recipe does not call for vanilla but you can add 1 tsp if desired.