Gluten-Free Pantry = Cornbread goodness
- Gluten-Free crackers
- Wine (I love their French bourdeaux and not because of the kitties on the label)
- Redbridge (gluten-free beer)
- gluten-free lunch meat
- gluten-free cornbread
It may sound strange, but a square of corn bread sounds great with eggs, or with grilled chorizo, or lots of different things. So if I can find a gluten-free corn bread, bake it up the night before, wrap up the squares and take camping I'm set.
I start scouring the gluten-free mixes isles. I was okay with Bob's Red Mill's version (I undercooked it so that might be the source of my "eh" feelings). Not finding Bob's at Sprouts, I began frantic "any gluten-free version of corn bread I'll take it" searching. Just resigning myself to dragging myself to Wild Oats after paying for everything, I saw a mix from Gluten-Free Pantry. I snatched it to avoid another trip.
I don't know if it was because of the buttermilk, but this was an awsome bread. Didn't have to worry about it being undercooked. The timer went off, and it was brown on the top all over.
Non-gluten friends at the camp enjoyed it with breakfasts. It got very crumby as the days went on, but it oddly enough wasn't dry.
I still have some of it in the freezer, but I haven't tried it thawed. Boyfriend suggested added Amy's corn chowder as a liquid base next time to make it even more awesome. I agree that it would bring a bit more, and might try that with the next batch.