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What's wrong with Corn Flour (not starch but the flour) ?
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The Edifying Conscience



Joined: 29 Aug 2005
Posts: 2423

PostPosted: Fri Mar 23, 2007 12:04 pm    Post subject: Reply with quote

ostrich wrote:
TEC - I don't have a cast-iron skillet...does it make that big of a difference? And I don't quite remember where I got my recipe from.


To me cornbread baked in a baking pan is more cake-like. When it's baked in a preheated cast iron skillet the bottom is crispy and crusty. I prefer it when cooked in a cast iron skillet, but that is simply my preference.

I'll post the BH recipe if you want.
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cruelshoes



Joined: 23 Sep 2005
Posts: 2500
Location: Washington State

PostPosted: Fri Mar 23, 2007 12:10 pm    Post subject: Reply with quote

The Edifying Conscience wrote:
cruelshoes wrote:
OK - I called Bob's Red Mill (I think I need to put them on speed dial). I talked to Jennifer. The cornmeal and corn flour that they offer are processed in their NON-GF facility. They do not ELISA test it, and do not market it as GF (No GF symbol). There is a possibility of cross contamination. I used it once before I knew that, and both I and my son had an unmistakable gluten reaction.

They do offer a GF cornbread mix that is GF. The cornmeal for that mix is processed in their GF facility. But because of limited space in their GF mill, they do not offer a GF corn flour or cornmeal as a part of the GF line.

I personally will not use it, because my son and I both reacted to it. Hope this helps!


I'm confused...again. Will you not use the GF cornbread? If you reacted to that and it's certified it makes me question their other certified products.


Sorry if my post was confusing. I do not use the corn flour or cornmeal from BRM, but I would use the cornbread mix because the cornmeal is processed in their GF facility. I have edited my original post to make it clear as mud. Very Happy

The corn flour/meal in the Bob's Red Mill GF cornbread mix is GF, but the cornflour and cornmeal that they offer as standalone products are not.
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