The more I write about gluten-free cooking, the more good recipes and helpful suggestions I learn from readers, and Bradenton resident Betty Sheley is no exception.
I love that she is making a cookbook for her 5-year-old grandson who has Celiac’s disease and lives in Indiana. Actually, she’s compiling it for his dad, her son, who does all the cooking in his family.
“I am always looking for ideas for him, recipes or formulas such as your cornbread recipe,” said Sheley.
“I have organized a sort of cookbook for him, and I do a lot of cooking for our grandson when we are back in Indiana.”
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She and her husband will be heading to Indiana at the end of May to visit family and friends and will return to Florida after Labor Day.
“I have been to the Web site www.glutenfree.com/, which was very helpful,” Sheley said, “but I would appreciate any more gluten-free ideas you or your readers may have.”
Well, another reader Pauline Knight sent me one of her favorite gluten-free recipes.
“My husband has been on a gluten-free diet for 50 years,” said Knight. “A recipe for corn bread was given to me all those years ago that I thought I’d pass along to you. They called it Plymouth Rock Bread and made it with white flour where I substituted rice flour.
“Gluten-free diets are very common now, and I have given this recipe to literally hundreds of people over the years,” said Knight. “They have all remarked how delicious it is.”
q 1 cup of corn flour, not corn meal
q 1/2 cup of rice flour
q 1/2 cup of sugar
q 2 teaspoons baking powder
q 1/2 teaspoon salt
q 1 egg
q 1/2 cup milk or more
n Place about a walnut-size spoonful of shortening in the corner of the bowl, add an egg and stir into some of the dry ingredients. Then add milk starting with a 1/2 cup and increasing the amount if necessary until the batter will pour but not be too runny.
n Pour into a well-greased 8-inch pan and bake at 450 degrees for 15 minutes.
— Submitted by Pauline Knight
As promised, I have a couple of more of Bonnie Kelley’s favorite recipe finds, one for tortillas and the other for condensed soup mix. Kelley and her husband wintered in Bradenton, but are now back in Kentucky for a while.
“I hope that I can help others to eat gluten-free and enjoy the things they usually miss,” Kelley wrote in an e-mail last week. “Please feel free to ask for recipes at any time. I’ve got lots, and I love to share.”
And, readers and I appreciate that.
“This recipe is from, I think, the Texas support group and makes wonderful, pliable, floury tortillas,” said Kelley.
q 1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
q 1 teaspoon salt
q 1 1/2 teaspoon xanthan gum
q 1 generous teaspoon baking powder
q 1 1/2 tablespoons oil
q 1/2 cup water, more if needed
n Mix dry ingredients and add water. Let rest 10 minutes.
n Divide into balls, roll into tortillas and cook on a hot skillet.
Condensed soup mix
q 2 cups nonfat dry milk
q 3/4 cup cornstarch
q 2 tablespoons dried minced onion flakes
q 1/2 teaspoon pepper
q 1/4 cup gluten-free instant chicken bouillon or other flavor
q 1 teaspoon crushed basil, optional
q 1 teaspoon crushed thyme, optional
n Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup.
n To use: combine 1/3 cup of mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup.
n Note: If the recipe calls for mushroom condensed soup, I add mushrooms to the recipe. If it is chicken, I add pieces of chicken.
— Submitted by Bonnie Kelley from “Learning and Creating with Heartland Cooking”