• 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 ¼ 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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