After a long weekend of cooking, I was pleased to have leftovers for dinner on Monday but I felt an extra something was needed. But something simple.
My sister, Susie, has recently started a gluten free diet after a coeliacs disease diagnosis so I have been on the lookout for gluten free recipes. After some time browsing the stores, I have purchased a new cookbook called Great Gluten Free Baking: over 80 delicious cakes and bakes, by Louise Blair. It has some excellent recipes I am dying to try out.
One recipe seemed right for the dinner – a quick savoury cornbread. I have made cornbread before without flour but I have found that the polenta can be a bit dry without flour. This recipe uses mostly polenta but also chickpea flour. I am still investigating different gluten free flours. The commercial mixture I bought had the squeakiness of cornflour and hasn’t held together well. But I like the binding quality of chickpea flour so thought it was worth a try.
I had a similar recipe from another book which I ended up using. The main difference seemed to be that the one I used made a loaf about half the size. Smaller suited me. I made a few changes – added some parsley and cheese, but mostly followed the recipe, which was pretty easy. It was a nice accompaniment to our leftover stew from the weekend (yes I added strawberries from my TGRWT challenge - and dill pickle - to the pierogi filling from last night).
Not the best cornbread ever, but pretty good. Makes me wonder if I could try other cornbread recipes and substitute chickpea flour for wheat flour. The search will continue.
Gluten Free Cornbread
(adapted from Gluten Free Food by Lyndel Costain and Joanne Farrow)
100g (scant ⅔ cup) fine cornmeal
75g chickpea flour
1 tsp baking powder
25 g butter melted
250ml milk or yoghurt (full fat or semi skimmed)
Salt and pepper
1 tbsp chopped parsley
Chilli flakes, to taste
⅔ cup grated cheese
Lightly oil and line a 500g loaf tin. Add wet ingredients to the dry ingredients. The batter will be very thin. Pour into the loaf tin. Bake in oven at 200ºC for 25-35 mins til just firm (Actually I baked it at 170ºC for 15 minutes and when I checked it looked so uncooked I put the temperature up to 200 for the next 25 minutes). The recipe also recommended leaving the loaf in the tin 10 minutes before turning out onto a wire rack but we were ready to eat so I turned it out and cut it up straight away and it was fine – eat hot or cold
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