Quinoa Corn Bread

 

Quinoa-Corn Bread

Quinoa-Corn Bread

 

This week I had house guests and we spent most of our evenings eating out, with the exception of one night when I roasted another chicken.  I had been looking forward to that for days and planned to post my brining recipe but with all the excitement of cooking for guests I again forgot to take a picture before slicing into that delicious bird!  I will either have to try again the next time we have guests, or else make another one for just my husband and myself and enjoy the leftovers for a few days.  Hmm, that doesn’t sound so bad actually.

 

I did however whip up a nice batch of my quinoa-corn bread and manage to get a nice shot of it.  Many people don’t realize that just because corn bread is made from corn doesn’t mean it is gluten-free.  Cornmeal alone will not create an optimal bread and requires the use of another type of flour, usually wheat flour.  But that is easy to substitute.  I like the taste of quinoa combined with the corn for a hearty flavor (as in my quinoa-cornmeal pancakes).  I add just a touch of xanthan gum to keep it from crumbling, although that is optional.  You can also try a spoon of ground flaxseed and get nearly the same results.  Traditional corn bread recipes also call for milk – again, you can easily substitute soymilk or rice milk (although I would use plain and not vanilla-flavored).  It turns out great with olive oil, coconut oil, or real butter if you can tolerate it – although sometimes I make it the real old-fashioned way, using bacon fat!  (I do have a weakness for bacon – yum..)  Finally I throw in some fresh or frozen corn kernels for texture and sweetness.  And there you have it, old-fashioned gluten-free corn bread from scratch.  It’s easy to make and a great comfort food, and it goes great with beans, chili, or just about anything, actually.  Serve it warm with a little butter and raw honey or agave nectar for a sweet treat:)

 

Ingredients:

 

1 cup ground cornmeal

1/2 cup quinoa flour

1/2 tsp salt

1 T baking powder

1/2 tsp xanthan gum or flaxseed meal

1 egg

1 cup plain soy or rice milk

1/4 c olive oil, coconut oil, softened butter, or bacon fat

1/4 c agave nectar

1/4 cup frozen corn kernels

 

Whisk the dry ingredients first, then beat in the egg, add the oil or butter, agave nectar, soy/rice milk and corn kernels, and mix together.  Pour into a lightly-oiled bread pan and bake for 25 minutes at 400 degrees F.  Eat it while it’s hot!

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