Whole Foods gluten-free cornbread mix
This is probably a silly question, but out of curiosity: Just picked up Whole Foods' 365 gluten-free cornbread mix. The instructions recommend 1/3 cup oil, but I typically cut out some oil when I'm making quick bread mixes from a box. Do you think that reducing it to 2 or 3 tablespoons would make much of a difference?
it's not a silly question.
i've never used that product, but in the interest of maintaining the proper moisture level and ensuring a decent consistency, i wouldn't just omit a portion of liquid, particularly because GF baked goods can be tricky, and fragile. instead, measure out the amount of oil you want to use, put it in a measuring cup, and top it off with enough applesauce, yogurt, or buttermilk to equal 1/3 cup.
GF mixes and GF baking in general is so 'sensitive' that I would not even substitute anything, or reduce or otherwise mess with a boxed mix until you've made it at least once the way the manufacturer intended. And I'm a professional baker who develops GF and other recipes!! They make the mix a specfic way, and give you specific instructions for a reason; not just for the fun of it.
This is a very old thread, but I'm hoping somebody will reply. My brother is gluten free and is visiting from out of town for Thanksgiving. I am planning to make gluten free conrbread dressing, starting with the BRM GF Cornbread Mix. Given the need to tamper with GF recipes as little as p ossible, does anyone have any insight into how I should go about this? Ordinarily our recipe is to make the cornbread a day or so in advance and let it dry out a little, then add sauteed celery and onions, eggs, and turkey stock, then bake. Thanks for any assistance!
when you use a gluten-free mix that comes with directions - as that one does - just follow them. no need to alter. follow the instructions on the bag, and proceed as usual (so make it a day ahead, as always).
oh, and it's really thoughtful of you to make accommodations for your brother. i'm sure he appreciates it :)