This recipe was mentioned at the meeting on Saturday to several of you. It uses the same flour mix as the Yogurt and Honey Quickbread and is incredibly easy to make. It's by far as good as gluten corn bread...maybe even better. I have used thick edges of this recipe to make a corn bun for a lower fat corn dog.
Springy Corn Bread
The Gluten-Free Gourmet Bakes Bread, Bette Hagman
The recipe listed below make enough for a 9x13 inch pan. To make batter for an 8-inch square pan, divide each ingredient by two except for the baking soda which should be 1 teaspoon. the 8-inch square pan should bake for 20-25 minutes.
Dry Ingredients:
2 cups (248 grams) Four Flour Bean Mix*
2 cups (280 grams) yellow cornmeal
1 teaspoon xanthan gum
2 teaspoons egg replacer
1/2 cup sugar
1 3/4 teaspoons baking soda
2 teaspoon baking powder
1 1/2 teaspoons salt
Wet Ingredients:
2 cups plain yogurt
4 eggs, slightly beaten
4 tablespoons margarine, melted
1/2 cup orange juice or water
*Four Flour Bean Mix
2 cups (240 grams) garfava bean flour or garbanzo and fava bean flour
1 cup (136 grams) sorghum flour
3 cups (384 grams) cornstarch
3 cups (360 grams) tapioca starch
Tracy's Changes: I make this bread quite frequently opting to bake it in a preheated cast iron skillet which gives the crust a slightly crunchy texture. As far as changing the recipe, I normally use half of the called for sugar, use butter instead of margarine and always use water as the liquid. I've found that the bread needs to bake at least the full 35 minutes. I normally bake it for 40 minutes.
Preheat oven to 400 degrees F. Grease your chosen pan.
In a mixing bowl, whisk together the dry ingredients. Set aside.
In a smaller bowl, blend the yogurt, beaten eggs, melted margarine and orange juice. Add to the dry ingredients and stir until just blended. Spoon the dough onto the prepared pan and bake the 9x13 inch pan for 25-35 minutes or until the bread springs back when gently pressed. Cut into squares and serve warm or at room temperature.
