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Gluten Free Cornbread

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Gluten Free Cornbread
Image: Yordanka Kovacheva
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Preparation
10 min.
Cooking
50 min.
Тotal
60 min.
Servings
10
"Just like Danny - dont wait for it to cool completely and serve the gluten free cornbread with good quality cheese, aromatic olive oil, spring onions and pink tomato."

Ingredients

  • corn flour - 7 oz (200 g) + for sprinkling
  • chickpeas - 2.5 oz (70 g) dried
  • rice - 2.8 oz (80 g)
  • buckwheat - 1.8 oz (50 g)
  • linseed - 1.1 oz (30 g)
  • fresh yeast - 0.8 oz (22 g)
  • water - 10 fl oz (300 ml)
  • sugar - 1 tsp.
  • salt - 1 level top tsp.
  • olive oil - 1 2/3 tbsp (25 ml)
measures

How to make

A sumptuous gluten-free bread made from corn flour plus an addition of other super-healthy ground grains and seeds from chickpeas, linseed and buckwheat.

I personally grind them into flour in a powerful enough robot, but if you don't have one, you can use ready-made chickpea flour, buckwheat and rice and grind the linseed in a coffee grinder.

The cornmeal I use is type 1100 - fine, light, yellow in color. The cornbread itself does not turn yellow, because the other products are darker.

The bread dough is mixed in a food processor, because it is soft.

All products are mixed and the robot is left to knead for about 3-4 minutes. There is more liquid, but this is normal, gluten-free baked goods need different proportions compared to regular gluten dough.

The soft dough is transferred into a rectangular mold with a capacity of 4 cups (1 liter) greased in advance. It is pushed with a spatula, because it will stick to the hands a lot. It is flattened on top and sprinkled with corn flour, since it is the highlight of this bread.

Leave it to rise in a warm place for about 2 hours. It will rise slightly, but don't expect miracles, because gluten-free breads tend to turn out flatter.

Bake in a 390°F (200°C) oven for about 40-50 minutes.

Cool it on a wire rack and serve it.

I didn't wait for it to cool completely and served the gluten-free cornbread with good quality cheese, aromatic olive oil, spring onions and pink tomato.

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