Thursday, November 17, 2011

Gluten Free Cornbread

For a long time now I've been resisting the gluten free craze. It seems like everyday someone is discovering a new syndrome, and there is always someone to capitalize on it. Anyway, I've been asked for a gluten free cornbread recipe, and I believe I've come up with something that doesn't compromise the qualities I look for in traditional cornbread. After doing some experimenting and searching the web, here it is.
1 cup brown rice flour
3/4 cup stone-ground cornmeal 
3 Tablespoons of honey
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon canola oil
2 beaten eggs
1 cup milk
1/4 cup canola oil

If you're baking outdoors in your wood-fired oven, then it's okay to maintain the fire while the bread is baking. Push the fire to the back or side.
If you're baking in a conventional oven indoors, then preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal,  baking powder, and salt) together in a bowl and set aside.
Spread 1 tablespoon of canola oil  in a 10 inch cast-iron skillet.
In another bowl, combine the eggs, milk, honey and 1/4 cup of canola oil, stir into the dry ingredients and then pour into the skillet. 
Bake for about 18 minutes or until a wooden toothpick comes out clean. Serve warm.

I like to use buttermilk or soy milk, but any milk will work. You can also substitute melted butter for the canola oil.