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Cup 4 Cup- Cornbread Mix
0.88lb Bag
$7.89
In Stock
SKU C4CCBMIX-01
Thomas Keller’s Cup4Cup proudly introduces premium gluten free Cornbread Mix, developed by chefs for every kitchen. Made with only non-GMO corn, Cup4Cup’s gluten free Cornbread Mix has the perfect combination of naturally sweet corn, the ideal cornmeal texture and delicious crust caramelization. Whether you add fresh corn, jalapenos and cheddar cheese, or just dress up a plain recipe with their salted honey butter, each batch will be moist, rich and delicious. Their easy-to-make recipes include directions for use in cast iron pans, muffin tins or cake pans, and each results in authentic cornbread you won’t believe is gluten free.
Corn Grits
Grits are a food made from a dish of boiled cornmeal. Hominy grits are a type of grits made from hominy corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed.
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Grits are a food made from a dish of boiled cornmeal. Hominy grits are a type of grits made from hominy corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed.
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Corn Meal
A meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.
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A meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.
Reference:
Corn Starch
The starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars.
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The starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars.
Reference:
White Rice Flour
A form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
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A form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Reference:
Brown Rice Flour
A form of flour made from finely milled brown rice that is completely gluten-free. It is a common substitute for wheat flour and can also be used as a thickening agent.
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A form of flour made from finely milled brown rice that is completely gluten-free. It is a common substitute for wheat flour and can also be used as a thickening agent.
Reference:
Tapioca Flour
A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
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A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.
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Baking Powder
It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. A double acting leavening agent that is used to increase the volume and lighten the texture of baked goods.
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It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. A double acting leavening agent that is used to increase the volume and lighten the texture of baked goods.
Reference:
Potato Starch
Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
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Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
Reference:
Salt
A mineral consisting primarily of sodium chloride. The essential minerals in salt act as important electrolytes in the body. They help with fluid balance, nerve transmission, and muscle function.
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A mineral consisting primarily of sodium chloride. The essential minerals in salt act as important electrolytes in the body. They help with fluid balance, nerve transmission, and muscle function.
Xanthan Gum
A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
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A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
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