This recipe is for Kristyn, who misses doughnuts more than any glutinated food!

This recipe is a variation of Bette Hagman’s original recipe. Enjoy!

Marie Callendar’s Corn Muffins have always been a comfort food for me. They bring back memories of leisurely lunches out with friends. I could have just eaten the muffins and skipped the entree and I would have been perfectly happy. This is a treat I hadn’t even considered since going gluten free. Last night I was experimenting with my corn muffin recipe and I could hardly believe the result! The same softness and light crumb, the same sweetness with just the right amount of corn meal texture. I have come up with a Marie Callendar contender purely by accident! Give these a try, you won’t be disappointed.

This is a recipe that has never failed me. I haven’t even tweaked it since the first time I came up with it! It is super easy and fast to put together. I always make them in the evening and let them rise in the fridge overnight. In the morning I give them a quick boil, pop them in the oven, and while I get dressed for the day they bake into the perfect breakfast. For an extra special breakfast scramble some eggs, warm up thin slices of ham or Canadian bacon and grate cheddar cheese. Put it all together into a breakfast sandwich. Also great used for regular sandwiches or as a base for pizza. These freeze well. (Note: if you have made up bags of bread mix from my previous bread recipe, one bag of bread mix, including the yeast, equals all the dry ingredients in this recipe.)

This bread is the best gluten free bread I have found in three years of trying. It is delicious warm, right out of the bread machine. I have taken it to pot-lucks and it goes faster than the glutinated breads. It is perfect for sandwiches – doesn’t crumble like some, or get soggy. It is heavenly as toast. And when it is a couple days old and starting to dry out it is fabulous french toast. Or freeze it to toast and cube later for stuffing or crumbs.

Don’t let the number of flours scare you off! If you spend an hour you can make enough mixes for your next 10 or 12 loaves. You only have the mess once and you can have fresh bread baking in your bread machine in 3 minutes flat any time you like. I measure all the dry ingredients into quart sized zipper freezer bags and store them in the refrigerator. Best to take it out of the fridge to come to room temperature a couple hours before you plan to make it. Some people say not to add the yeast until you are putting it into the bread machine, but I have never had a problem adding it with the dry ingredients. The last bag I use rises as nicely as the first, even if it is several weeks old.

Line up your zipper bags and start measuring!