Today I made some corn bread using the Bob's Red Mill gluten free cornbread mix. The instructions called for a 9"x9" pan, which I didn't have, so I used an 8"x8" pan.
The cornbread rose nicely (more than I expected, but probably due to the smaller pan), but the center had problems cooking through. If I use this mix again, I'll use a larger pan so the cornbread will be thinner and hopefully not have problems cooking through.
It tasted best while warm- I ate it with some of the cassoulet I made yesterday and it was good and filling. I had some with my dinner, and it wasn't quite as good cooled down- it seemed to get a bit more dense and moist somehow. Not sure quite how/why that happened.
I also made some pumpkin muffins using a recipe from Gluten Free Baking Classics. With all the cold weather we've had this week, I had a hankering for some pumpkin bread.
Unfortunately, for some reason, canned pumpkin is 'temporarily out of season'. Not sure why, but I looked at 3 or 4 different stores, and no one had any. Luckily my mom had some, so I could go forth with my baking experiment.
The recipe made a dozen muffins, and they rose quite nicely. The texture wasn't quite as thick and dense as I remember pumpkin bread being, but I don't think I'll ever have that again, and the result was good, so I can't complain too much.
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