Using cake meal/potato starch/matzoh meal to make cornbread for stuffing?
I am trying to make gluten free cornbread for stuffing using ingredients I already have, which include cake meal, matzoh meal, and potato starch. Can any of these be used successfully as a flour substitute in cornbread? If not, does anyone have a recipe using these flour substitutes that I can use?
Plain and simple, since you can't have cornmeal due to the gluten in it, you won't have a cornbread stuffing.
Use an equivalent amount of a gluten-free bread in place of the cornbread called for in your stuffing recipe and go from there. If you feel the gluten-free bread won't have enough flavor, then amp up the amount of some other flavor in the stuffing to compensate (more sage and butter, for example).
re: Becca Porter
Here you go:
2 cups cornmeal, 1 tablespoon baking powder, 2 teaspoons sugar (omit if you like), 1 teaspoon salt, 1 1/8 cup buttermilk, 1 egg, 1/4 cup oil or bacon fat.
Mix together the dry ingredients in a medium bowl. Mix together the buttermilk and egg. Preheat a cast iron skillet in a 450 degree oven for about 10 minutes. Add the oil to the pan for a few minutes. Mix the buttermilk mixture into the dry ingredients. Pour half of the hot oil into the batter, stir to combine. Scrape the batter into the hot pan. Bake until lightly brown around the edges.
(I might would use 1 1/4 cup buttermilk with all cornmeal.)