Food Fun and Facts          Wheat Free Recipes for Food Allergies


Wheat Free Recipes

Corn Pone Recipe  Ingredients: 

 1 cup cornmeal 
 1/2 teaspoon salt 
 boiling water 
 1 Tablespoon salad oil 

 Add the boiling water to the cornmeal and salt to make a  firm mixture.  Shape into cakes and place on baking sheet   greased with bacon fat or salad oil.  Bake at 375 degrees for 10-20 minutes. 


Rice Bread Recipe

Ingredients:
1 cup rice flour
3 teaspoons baking powder
2 tablespoons bacon fat or oil
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup water

Sift dry ingredients.  Add water and oil.  Bake  in a loaf pan in a moderate oven.


 Northern Johnny Cake Recipe

Ingredients:
2 cups cornmeal
2 cups sour milk
2 tablespoons fat
2 tablespoons sugar
1-1/2 teaspoon salt
2 eggs
1 teaspoon baking soda
1 tablespoon cold water

Cook together the cornmeal, milk, fat, sugar and salt on  very low temperature for 20 minutes.  Stir often.  Cook and add the well beaten eggs and baking soda which  was dissolved in water.  Bake at 350 degrees in a shallow  pan for 30 minutes.


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 Corn and Rye Muffin Recipe

Ingredients:
1/3 cup cornmeal
1/2 cup rye flour
2 tablespoons sugar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Tablespoons oil, or melted Butter
1/2 Cup Water

If you like, you can add a beaten egg. If you are not allergic to eggs.  I find this makes a better textured muffin.     

Sift the dry ingredients together 3-4 times.  Add water and oil.  Mix with Wooden Spoon.   Grease Muffin Tins Well and Fill 1/3 Full.
Bake in a hot oven (about 375)  for 20 minutes.
Makes 6 small muffins.


I find these muffins taste best if you
put a little honey on top of each muffin
after baking.  And, serve warm with
butter or margerine and perhaps blackberry jam.
These muffins should be eaten warm out of the oven.




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