Why don’t soldiers like to march through cornfields? Because they might step on a kernel! (Colonel? That one really works better spoken instead of read. Go on, read it out loud.)
My coworker, all too aware that flattery will get her everywhere, sighed recently and said that since I was such a good baker, maybe I’d have a good recipe for gluten-free corn bread. Normally the answer would have been a resounding no. I can digest gluten without a problem, and since most gluten-free baking I’ve tried has been on the nasty side, I don’t see much point in trying. But…I had ripped a recipe out of the newspaper this spring for gluten-free corn muffins that seemed simple enough, so….challenge accepted!
The recipe was really very simple – seven ingredients, no waiting – and only made six muffins, so I wasn’t going to feel too bad if they didn’t turn out. I mixed, spooned, baked, and waited….
….they looked good.
….they smelled good.
….they released neatly from their papers.
….they tasted good, but whoa, were they crumbly!
They were still more palatable than most store-bought gluten-free baking I’ve tried, so I brought them in for her anyway. I apologized meekly for the crumbliness (I love it when food comes with disclaimers!) when I presented them, but she told me that tends to be a “thing” with GF baking, and that these were actually really good. Who knew?
I think I may well stick with glutenous baking in the future, though…I know the territory and tend to stress less! 🙂