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Looking for a no-gluten, no-egg binder additive to cornbread batter

post #1 of 7
11/2/12 at 8:43am
Thread Starter 
Hi all,

I'm trying to find a gluten-free, egg-free additive to cornbread batter that will allow me to bend, stretch and form skillet-fried cornbread cakes (ie johnny cakes) without them breaking, much as you would be able to do with a soft pita. They will also need to retain their shape but maintain some elasticity once they cool down.

Thanks!
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post #2 of 7
11/2/12 at 10:43am

Try this egg free mayo as a binder 

 

  • 2/3 cup light coconut milk, divided
  • 1/2 cup water or add as needed
  • 1/2 TBSP lemon juice
  • 1/4 cup apple cider vinegar
  • 2 teaspoons xanthan  or guar  gum
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon mustard powder
  • 1 teaspoon pink Himalayan salt  or to taste

Blend in a vita blender. 

Add to a traditional corn tortilla recipe, i.e. masa harina + water with an addition of Baking powder. It sounds to me like you are looking for a pancake like substance slightly rubbery?

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post #3 of 7
11/2/12 at 11:38am
Thread Starter 
>It sounds to me like you are looking for a pancake like substance slightly rubbery?

Not exactly, just want to be able to form it while warm and have it hold its shape, yet not go all crumbly when people start eating it. Actually, corn dog batter would be an excellent example of this: the cornmeal stays wrapped around the dog as you eat it.

Also, that's an interesting recipe, but I'd like to do something simpler. For instance, for corn dog batter I would just add all-purpose flour and egg, but I'm looking for a gluten-free/egg-free alternative to these ingredients.

Maybe if I just add a bit of the guar gum? (On Amazon it seems to be much cheaper than Xantham, btw.)

Thanks smile.gif
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post #4 of 7
11/3/12 at 7:52am

Gums will help a bit, but these sorts of recipes really can't just be substituted for and have them turn out. You need to decide what kind of cornbread you want. A cakey Northern style or a dense heartier Southern style. Norther styles use about half flour by volume and would be harder to replicate without gluten. Southern uses less to no flour depending where you are in the South and would probably be easier.

 

To some extent, baking soda can cover for eggs in that it provides the pH of the egg white and possibly some leavening as eggs often do.

 

The flour, you should look at the non-gluten flours to provide the extra volume and texture modification you're looking for.

A few popular alternatives include brown and white rice flour, coconut flour, almond four, potato flour, and chickpea or garbanzo flour.

 

And you're going to have to make a few batches while TAKING NOTES of your modifications each time to work toward the result you want.

more than taste fine
me eat it all the time
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post #5 of 7
11/3/12 at 2:50pm

I hope you will not end up with hockey pucks.

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post #6 of 7
11/3/12 at 8:12pm
Thread Starter 
@phatch: Thanks for the info, very helpful. smile.gif

I'm basically making a a variation of johnny cakes. I've had good success mixing the cornmeal with flour and eggs (very similar to corndog batter), I'm just playing with the idea of making them gluten-free and/or egg-free. Honestly, tho, it might be more hassle than it's worth.
Quote:
Originally Posted by Prettycake View Post

I hope you will not end up with hockey pucks.

lol, that's what I'd like to avoid :P
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post #7 of 7
11/4/12 at 8:39am

http://www.ener-g.com/egg-replacer.html

try that maybe or ground flax seed mixed with water. can't remember the ratio off hand, sorry.

kathee

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