About the author

C.J. Brady

Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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4 Comments

  1. 1

    Linda A Tanzini

    Christine: can you make muffins with this mix? If so how long to bake? Just love your site by the way! Linda

    Reply
    1. 1.1

      C.J. Brady

      Hi Linda,

      Thank you for the kind words!

      And yes, absolutely. Muffins would be great. Up the oven temp to 400 and start checking at 17 minutes.

      Thanks again!

      Reply
  2. 2

    Carol Lange

    I don’t love the grittiness of corn MEAL and much prefer to use corn FLOUR to make corn bread or corn muffins. I’m pretty sure I’d need to use more corn flour (since the textures are so different). I’d like to try this recipe if it’s possible to sub one for the other. Any suggestions?

    Reply
    1. 2.1

      C.J. Brady

      Hi Carol,

      Thanks for asking – great question.

      With the difference in consistency, you are right – you’d probably need more corn flour. I’d suggest trying it with 1 cup.

      Let me know if you have any other questions! 🙂

      Reply

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