Gluten-Free Corn Breads – 1 Quick, 1 Yeasted

Blog / September 20, 2016

Lara’s Quick Gluten-free Corn Bread

Best served about a half hour after baking –it will be cool enough to slice but still warm enough that butter (organic, from pastured cows or organic vegan butter of your choice) will melt right in.

Dry ingredients:

  • 1 cup either organic quinoa or organic sorghum flour
  • 1 cup organic cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt

Wet ingredients:

  • 3 tablespoons chia seeds – soak in ½ cup water
  • ¼ cup organic extra virgin olive oil
  • ½ cup milk (organic cow’s milk or soy milk or almond milk)
  • 2 free-range pastured eggs
  • 1 tablespoon maple syrup (or 2 tablespoons if you prefer a slightly sweeter corn bread)

Instructions:

  1. Preheat the oven to 350 degrees F and lightly grease an 8-inch by 4-inch by 4-inch Pyrex glassware loaf pan. If not allergic to dairy, use organic butter from pastured cows. If you prefer to avoid dairy, use coconut oil.

Roast pumpkin seeds for topping

  1. Toss ½ cup of organic pumpkin seeds with 1 tablespoon organic extra virgin olive oil and ½ teaspoon of each of the following spices: cumin, coriander, turmeric, cayenne pepper plus ¼ teaspoon sea salt.
  2. Spread evenly over a cookie sheet and roast at 225 degrees F for 5-10 minutes, until toasted. Keep an eye on them while roasting as seeds can quickly burn

While your pumpkin seeds are roasting:

  1. Add the 3 tablespoons of chia seeds to ½ cup of water, so they will be soaking while you get the rest of your ingredients ready.
  2. In a medium bowl, combine the dry ingredients and stir to mix well.
  3. In a large bowl, combine the wet ingredients. Add the chia seeds last, so they have around 10 minutes soaking to become fully glutinous. Stir to mix well. Then one cup at a time, mix in the dry ingredients.
  4. Pour the batter into your greased bread pan, top with a handful of roasted pumpkin seeds, lightly pressing them into the dough with a spoon. Bake for 40 minutes or until golden and firm to the touch.

Quick corn bread in ovenSpiced pumpkin seeds for roastingRoasted pumpkin seeds finalQuick corn bread cooling

 

 

 

 

 

 

 

 

 

 

 

 

 

Per one ounce slice: 88 calories, 2 grams protein, 10 grams carbohydrate, 1 gram fiber, 4.39 grams fat (only 0.62 grams saturated, the rest unsaturated), 52 mg calcium, 39 mg potassium, 8 mg magnesium, 2.3 mg selenium, 1 mg iron, 63 mg sodium (if salt sensitive, use ¼ teaspoon of salt or omit altogether).

Lara’s Gluten-free Yeasted Corn Bread

This recipe produces a beautiful, high-rising loaf of light, golden corn bread. It’s rich in calcium, protein, soluble fiber, a variety of trace minerals, and the anti-inflammatory omega-3 fatty acid, alpha linolenic acid.

Dry Ingredients:

  • ½ cup each: cornmeal, potato starch, arrowroot, tapioca
  • 1 cup millet flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum

Wet Ingredients:

  • 1½ cups lukewarm water
  • 1 package (1 tablespoon) of active dry yeast
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup

Instructions:

  1. Preheat the oven to 350 degrees F and lightly grease an 8-inch by 4-inch by 4-inch Pyrex glassware loaf pan (just like the first recipe above).

Roast pumpkin seeds for topping

  1. Toss ½ cup of organic pumpkin seeds with 1 tablespoon organic extra virgin olive oil and ½ teaspoon of each of the following spices: cumin, coriander, turmeric, cayenne pepper plus ¼ teaspoon sea salt.
  2. Spread evenly over a cookie sheet and roast at 225 degrees F for 5-10 minutes, until toasted. Keep an eye on them while roasting as seeds can quickly burn.

While your pumpkin seeds are roasting:

  1. Soak 3 tablespoons of chia seeds in ½ cup of water for 10 minutes.
  2. While the chia seeds soak, lightly grease an 8-inch by 4-inch by 4-inch Pyrex glassware loaf pan. If not allergic to dairy, use organic butter from pastured cows. If you prefer to avoid dairy, use coconut oil.
  3. Next, in a large bowl, combine your yeast mixture (the wet ingredients).
  4. In 3-5 minutes, the yeast will begin to feed on the maple syrup and foam will appear.
  5. While you’re waiting for this magic to happen, combine your dry ingredients.
  6. In a medium-sized mixing bowl, add the following dry ingredients and gently whisk together to combine evenly.
  7. Now add the chia seeds with their soaking liquid to the yeast mixture. Then mix in your combined dry ingredients, a cup at a time, into the yeast mixture, mixing after each addition.  Mix all ingredients together until you have a soft dough; this will happen within just a couple of minutes.
  8. Once your soft dough has formed, use a spatula to guide and pour the batter-like bread dough into your prepared loaf pan. Smooth the surface, so the dough is evenly spread, and no open air pockets remain along the bottom sides of the loaf pan. Top the dough with a handful of roasted pumpkin seeds, lightly pressing them in with a spoon.
  9. Cover the loaf pan with a damp dishtowel and place it somewhere warm until the dough rises to the top of the pan—this takes 45 minutes to 1 hour. I use my toaster oven to let the dough rise, and set it on Warm, which is 120 degrees.
  10. Once the dough has risen, use a knife to lightly slash the loaf along the side. Scoring the loaf along the length of the pan will allow air to escape as the bread is baking. I often forget to do this, and have had no problems, but it’s a good idea to err on the side of safety here.
  11. Put the loaf back into your toaster oven and set it to BAKE at 350 degrees for 1 hour. The first time you bake this bread, check the loaf after 45-50 minutes. Check for doneness by inserting a knife or long wooden skewer into your bread. If it comes out clean, it’s done. If not, you need to bake for an additional 10 – 15 minutes.
  12. Or place the loaf in your oven and bake at 350 degrees, testing after 1 hour. My toaster oven runs hotter than my large oven, and typically takes 1 hour to completely bake this corn bread, while my oven takes 10-15 minutes longer. Every oven is slightly different, so yours may bake more slowly or more quickly at this temperature. (You can check your oven’s actual temperature by using an inexpensive oven thermometer.)
  13. If the top looks browned, cover with oiled parchment paper for the remaining baking time. Once you know how quickly your oven is baking, you can make a note and bake all future Corn Bread loaves for this amount of time.
  14. Remove your bread from the oven and place the loaf, still in the pan, on a rack to cool.  Once your corn bread has cooled, about 45 minutes to 1 hour, take a knife and go around the edges of the pan to ensure the loaf is free, turn the pan over, and your bread should easily drop out. Place the loaf back on the rack and let if finish cooling completely (about another 15 minutes). Slice (16 – 18 slices) and ENJOY!

yeasted corn bread topped with pumpkin seedsyeasted corn bread coveredYeasted corn bread in ovenYeasted corn bread final product

 

 

 

 

 

 

 

 

 

 

 

 

 

1 slice (about 1 ounce) contains 110 calories, 2 grams protein, 2.5 grams fiber, 19.5 grams of whole grain carbohydrate,3.3 grams fat (1.3 monounsaturated, 0.4 saturated), 8 mcg folate, 28 IU pro-vitamin A, 1 mcg vitamin K1, 28 mg calcium, 21 grams potassium, 106 mg sodium (if sodium sensitive, reduce salt to 1 teaspoon or omit all together and replace with 1 teaspoon of your favorite herb—such as cumin, coriander, thyme or dill).

Hope you try the corn bread – at least the quick one – it’s really delicious. And the pumpkin seeds – roasting them yourself is easy, and the cost is WAY less than if you buy them roasted and spiced, and you know how they were roasted (i.e., low temperature with organic olive oil and organic spices).

Lara Pizzorno

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