Very Happy News

      Since a cold front is rumored to be headed our way, I'm going to keep a mineral-replenishing seaweed soup recipe in my back pocket for a hotter day and tell you some very happy news:

      I figured out how to make my cornbread GLUTEN FREE!

      Hear me loud; I love bread and I love yeast and I love being able to eat whatever I want. I do, however, recognize that if I don't practice moderation when it comes to gluten, my brain becomes foggy and my hands get very achy. Coincidentally, the former ailment also happens when I think too hard about what my future holds. To combat this, I've been chanting "Do not distress yourself with imagingings" like an affirmation bird and making skillet after skillet of this cornbread; there is something to be said for keeping company over comfort food.

Gluten-Free Buttermilk Cornbread

adapted from Kathy Justice

      You really, really ought to get a kitchen scale -- you will be limitless and will come to learn that baking is a science and, therefore, quite attainable. Although I am hesitant to do so, I will include approximated cup measurements because I don't want to discourage anyone from trying this recipe.

Ingredients

Gluten Free All-Purpose Flour Mix 
(This will yield about a cup and a half -- you may double or triple the quantities to store for future use.)

70 g millet flour (approximately 1/2 c)

70 g chic pea flour (approximately 3/4 c)

15 g arrowroot powder (approximately 2 T)

15 g white rice flour (approximately 2 T)

Cornbread Ingredients

1 c gluten free flour mix

1 c cornmeal

1/2 c cane sugar

1/2 t sea salt

1 t baking powder

1/2 t baking soda

1 egg

1 c buttermilk

3/4 c canola oil

pad of butter for greasing

maple syrup (optional for glazing)

Process

      Preheat 10" skillet in 425F oven so that a pad of butter will sizzle upon contact.

      Mix the millet, chic pea and rice flours with the arrowroot powder. You will get more than the required cup -- just measure out what you need and store the rest to use later.

       Sift (or whisk until combined) the dry ingredients. Add the wet ingredients and gently mix to incorporate, making sure to not over-mix. Pour into hot, buttered skillet and bake for 25 minutes, or until solid/yielding of a clean toothpick.

      Remove from oven and gently brush the top with maple syrup. Place back in oven and broil until the top is glazed (keep an eye out, it can go from caramelized to burned in a matter of moments).

      I serve it from the skillet, but if any remains, I remove it and store on a plate, as skillets often infuse too much of an industrial flavor if the food sits for longer than an hour. 

Yields: enough cornbread for 8 mild-mannered people

Prep time: 15 minutes

Cook time: 25 minutes

Writing and Styling by Adria Lee | Photography by Amy Pennington