Last time I made cornbread, I used a mix. This time, I made my old cornbread recipe which calls for half flour, half cornmeal and substituted brown rice flour for the all purpose flour.
This turned out so, so good! I think the texture may have been even better than when making it with regular flour. I liked this gluten-free cornbread a lot and I am sure it comes out cheaper this way than buying a mix.
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2 comments:
I'm exploring GF/CF and this sounds Yum! What did you use for the liquid instead of milk? Check out another GF/CF blog gluten free heaven I think it is. Terina
I think I must have used water this time and maybe rice milk the previous time.
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