Gluten-Free Corn Bread

1 cup of rice milk (I used Lactaid - was fine)
1 tbsp apple cider vinegar
1 cup cornmeal
1 cup Silvana's all-purpose flour
1/4 cup sugar
1 tbsp baking powder*
1 tsp baking soda
1 tsp salt
2 large eggs at room temp
1/4 cup vegetable oil

Preheat oven to 350. Grease a 4.5 x 8.5 inch loaf pan (I made it in a 8x4 square pan). In small bowl, stir together milk and vinegar. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, soda and salt. Stir in the milk mixture, eggs and oil until just blended; pour into prepared pan.

Bake until golden and toothpick comes out clean, about 45 minutes. Let cool completely in the pan set on wire rack.

*Some gluten free folks are sensitive to baking powder. To sub out, 1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda. I used this sub in this recipe and it was great. Because this recipe calls for 1 tbsp, that equals 3xtsp. Turned out great!"

Home Made Stuffing

Toast the Stuffing Bread

First preheat the oven to 300 degrees. Cut slices of bread into half inch cubes. You can use almost any kind of bread to make the stuffing mix.

Arrange the bread into a single layer on a baking sheet. Use your hands to separate any cubes that have stuck together. I use about 30 slices, but you can adjust it to make however much want. Remember that the bread will shrink down as it bakes.

Put the pans into the oven for about 45 minutes. Every 15 minutes, check on the cubes and mix them around, so that all sides get toasted. When they are done, take them out of the oven and let them slightly cool.

Prepare the Stuffing Seasoning

While the bread is cooking you can make the seasoning. Start by peeling a small onion. Mince half of the onion. Put 3 tablespoons into a bowl. Now add 2 teaspoons of garlic salt, a little pepper, 1/2 a cup of vegetable oil, 3 tablespoons of dried parsley flakes, and 3/4 of a teaspoon of ground sage.

Mix everything until the ingredients are well combined.

Season the Stuffing Bread

Take the cooled bread cubes and pour them into the bowl. Pour the mixture on top of the cubes. Toss the cubes so that they are evenly coated.

Store or Use the Stuffing

Place the stuffing mix in an airtight container and label it with the date. Store it in a cool, dry place and use it within 3 months.

Artisan Bread

3cups warm water

2 tbsps yeast

1tbsp coarse salt

6 1/2 cups flour. You can use whole wheat as well

Soak yeast in 1 cup warm water until soft

Mix 3 cups flour in 2cups warm water and then add yeast mixture . Add rest of flour and mix in bowl. Let sit in bowl overnight or up to 2 weeks . Put in cool place or fridge . Make sure the container hasa lid and is big enough for it to rise .

When ready to use cut off a piece and shape.

Don't use bread pans. Can be shaped into oval round loaf .

I have made 2 oval loaves and put them on my large cookie sheet on parchment. Let rise for 40 minutes . Heat oven to 450. Place pan of water on bottom rack . Bake for 30 minutes and do not open oven until time is up . If it looks too pale I have added another 5 minutes.

You can add whatever you like to the dough. Olives garlic cheese raisins spices nuts onions sun dried tomatoes nuts you get the idea