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.
