• 22Apr

    This is a variation on a recipe I developed for a cooking demo at the Women’s Cancer Resource Center last night on Southwest Cuisine – today’s lunch so P can try them. This version uses ground flax in place of the egg and yogurt + water in place of the buttermilk. I used flax because I am sensitive to eggs and yogurt because it was on hand.

    Gluten Free Blue Corn Griddle Cake

    Gluten Free Blue Corn Griddle Cakes

    1 cup blue cornmeal (organic from Arrowhead Mills)
    1/2 cup brown rice flour (or amaranth)
    1 teaspoon sea salt
    3/4 teaspoon baking soda
    1/2 teaspoon ground black pepper

    2 tablespoons unsalted butter, melted
    2 tablespoons ground flax seed mixed with 1/4 cup warm water
    3/4 cup whole milk yogurt
    1/3 cup water
    1 cup frozen cut corn (or fresh)
    1/4 cup scallions, sliced
    1/4 medium jalapeno pepper, finely diced
    1/2 cup Monterey jack or Mexican cheese blend, grated

    Extra virgin olive oil for cooking griddle cakes

    Combine dry ingredients (cornmeal through pepper) in bowl and set aside. In a separate bowl, whisk together wet ingredients (butter through cheese). Fold the dry ingredients into the wet.

    Heat a cast iron griddle to medium high heat. Lightly coat the griddle with olive oil. When the griddle is hot, make a griddle cake with ΒΌ cup of batter. When they are ready to flip, little bubbles will start to appear on the top of the cakes (and the bottoms will be slightly browned) – about 3 to 4 minutes on the first side. After flipping, you can check the bottoms of the cake for doneness – this will take about an additional 3 minutes per cake.

    Makes about 12 cakes. Serve hot.

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  • 16Apr

    The search was on…too many over-ripe bananas and unable to rely on the standby banana bread recipe due to the need to avoid gluten and eggs.

    Here is what I ended up with:

    Gluten Free Banana Chocolate Bread

    1 1/2 cup millet flour
    1 1/4 cup brown rice flour
    1/4 cup teff flour
    1/3 cup sugar
    3 Tbs ground flax seed
    2 1/2 tsp cinnamon
    1 Tbs baking powder
    1/2 tsp xanthan gum
    1/2 tsp Redmond Real Salt
    3-4 very ripe bananas
    1 1/4 cup water
    1/4 cup butter, melted
    1 tsp vanilla extract
    2/3 cup semi sweet chocolate chips

    Preheat oven to 350F

    Mix all the dry ingredients in a large bowl.

    Mash the bananas and mix with the water, vanilla and butter.

    Mix the banana mixture into the dry ingredients. Fold in the chocolate chips.

    Pour batter into a well buttered and rice floured 9x5x3 loaf pan.

    Update: I have used a 9 x 9 square pan and it works well too.

    Bake at 350F for 50-70 minutes – until a knife poked into the center comes out clean.

    Cool in the pan for 20 minutes then finish cooling on a rack. Best to slice when fully cool but who can wait…

    Enjoy!
    Gluten Free Banana Chocolate Bread

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