Wednesday, April 1, 2009

Just So Good One Bowl Gluten Free Beegan Skillet Cornbread.

Commercially made gluten free vegan/beegan baked goods generally suck. HARD. That's because all the glorious goodness of home baked de-yums can not be replicated. So get edumacated! DIY!
All my dry ingredients are Bob's Red Mill -- I like the way they keep gluten from contaminating stuff, I like their GMO policy. I like the fact that they are widely available and good folks to boot. If you are serious about baking gluten free, skip the (largely cross contaminated) bulk aisle and give BRR a spin. This corn bread is redunculous. If you make it and don't love it, post here and I will contact you and talk you through it, because there must be some terrible mistake. In other words, this recipe has convinced me that God has put me on earth partly to make cornbread for celiacs.

1 1/4 cups of organic corn flour (not corn meal)
1/2 cup white rice flour
1/2 cup brown rice flour
4 Tablespoons of arrowroot powder
2 1/2 teaspoons of baking powder
just over 1/2 teaspoon of sea salt

3 Tablespoons of hard honey
1/3 cup hard (but soft enough to scoop out)  refined, organic coconut oil (the kind with no coconut smell -- i like spectrum -- widely available at health food, grocery stores.) 
2 cups unsweetened soymilk

Preheat oven to 350

with a small amount of the coconut oil, grease a 10-inch cast-iron skillet (or a non stick baking pan if you insist on not owning the best kitchen tool in the world) -- throw this in the oven as it preheats. 

in a large bowl, whisk together dry ingredients.
add coconut oil and honey, and use a pastry cutter (or your own very cold fingers - but work fast!) to work it all into a medium fine meal
add soy milk and whisk (with a whisk) everything for about 30sec to a minute -- until it looks more like batter, less like sad, watery lumpy soup. medium small lumps are encouraged, though -- they will make the bread fluffy like how shortening works in pastry, but without the vileness of shortening for your health.
when your oven is preheated, let the pan sit in the hot for a minute or two more
USING AN OVEN MITT THROUGHOUT (bold is in relation to my own idiocy) take the pan out and pour the batter in the hot pan, return to oven, and bake for 35 minutes (if the edges are turning quite brown at 30, take it out then.)
test with a clean knife, if it comes out clean, she's done.
let sit for about 20 minutes or longer.
you're welcome, chili lovers.


Katie said...

This reminds me of my Sunday dinner recipe I wanted to share with you - I made an awesome lentil soup with kale and tomatoes, drizzled with a little saffron yoghurt. On the side we had home made baked polenta fries with a chipotle lime dipping sauce. OMFG. The polenta fries were SO easy and SO tasty, and you could easily veganize the recipe. They will be making a repeat appearance in our house for sure, yes sir.

HT said...

post it on yer blog, for polenta's sake!!