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The Homemade Gluten-Free Cornbread Journey

It has been 3 1/2 weeks since I have gone gluten-free. I had not missed bread up until this week There is nothing like cornbread and beans with some homegrown tomatoes and onions on top.

This week I searched for a great recipe. I believe, I found one. Sent my hubby to the store to get ingredients and found that you really must read the label of each cornmeal product.

There is white cornmeal mix, yellow cornmeal mix, yellow cornmeal, white cornmeal.
All the cornmeal at our local store, except the yellow cornmeal, contains flour. The mixes contain white flour along with solids that I would not choose not to put in my body.

My hubby grabbed a cornmeal mix and since he was getting some brown rice flour he thought brown rice Triscuits would be something great I could eat. Brown rice Triscuits also contain white flour. Yikes. They went back to the grocery store.

So I made the cornmeal mix with flour he purchased for hubby. Then we went to the store again to get the yellow cornmeal. Came home and made another skillet of cornbread. All natural ingredients and gluten-free. I thought it may taste as awful as some of the gluten-free breads people are talking about. To my surprise and delight, this cornbread was AMAZ-MO! We made it a sweet cornbread. Just moist enough. Not dry. Crumbles a little when you butter it just as you would expect.

I forgot to take a picture because we were so excited to eat it. It smelled so good and looked so good. Kind of like the cornbread I have imagined my husband's Granny used to make at the county store she owned with his Granddad off of Big Springs road in Tennessee.

TTFN. Off to my next food adventure.

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