Quinoa Corn Bread
Thursday, 23 April 2009
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:)
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 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!