Friday, October 9, 2009

Gluten Free Cornbread

This will be in Becky Holm's Douglas County News.  Cornbread is an easy gluten free bread because it is generally somewhat coarse anyway, and so there is no reason to add tapioca, which makes a smoother texture but tends to create a gummy tooth, or xantham gum, which is expensive.  I include a little background on food intolerances because this is written for the general public.

Good Food Cheap #14

Baking Gluten Free
By Larisa Sparrowhawk

Food intolerances are an often-unrecognized source of symptoms including fatigue, seizures, rashes, acne, hives, stomach aches, diarrhea, flatulence, headaches, mood swings, sugar rushes and crashes, unexplained over or underweight, and tingling extremities.

Gluten intolerance symptoms come and go with ingestion of or abstinence from offending foods containing wheat, rye, barley, spelt, triticale and kamut. Most medical science says it is genetic but a few studies suggest a bacteriological origin. It appears to me that when an adult with gluten intolerance goes untreated, the illness worsens to become celiac disease in the following generation.

Rather than an annoying food intolerance, celiac disease is an autoimmune disease in which even tiny amounts of gluten in beer, soy sauce and salad dressing will trigger an immune response and damage intestinal villi. People with untreated celiac disease are often malnourished and more susceptible to other food intolerances, intestinal cancer, lymphoma and autoimmune diseases, such as arthritis, thyroid disease and diabetes.

Gluten free grains and flours include: amaranth, arrowroot, bean, buckwheat, corn, flax, millet, montina, potato, quinoa, rice, sago, soy (a goitrogen to be used with caution), tapioca and teff. Most people can also include oats in their diets.

Gluten-free cornbread: Preheat oven to 350. Combine 1 cup rice flour, 1 cup corn meal, 2 ½ tsp.baking powder and ½ tsp. salt. Set aside. Mix 1 cup milk or non-dairy milk, 2 eggs, 2 tbsp. honey and 1/4 cup melted butter together. Combine the wet and dry mixtures quickly. Add 3/4 cup frozen corn kernels. Bake in 8x8 inch pan for 20-25 minutes. You may stir in grated cheese, onion flakes and chopped bell peppers. For better digestion, you may also soak the flours in the milk in the refrigerator overnight and then add the remaining ingredients.

Next week: more gluten free breads!

Larisa Sparrowhawk is owner of Localvore Fresh Oregon Foods, 115 E. Central Ave in Sutherlin 459-1259


Blogger Gluten Free Sourdough Baker said...

Hi Larisa,
I really like your blog and all that you are doing! The H1N1 posting is excellent. When you have a moment please take a look at my blog, I have many food allergies and have developed excellent breads and muffins that are free of gluten, dairy, eggs, soy and yeast. I teach bread baking classes and sell a recipe ebook from my website. I'm slowly reaching the people who have these food allergies and are willing to bake their own breads. Keep writing, I'll be watching. Sharon

October 19, 2009 at 6:19 AM  
Blogger Larisa from Localvore Fresh Oregon Foods, LLC said...

Hello, Sharon! I can honestly recommend your blog to anyone struggling with gluten gluten free baking. I like the post from September 19th, where you describe what happens with all the different flours.

For other people reading this: I am currently using a sourdough starter made of mostly rye, but Sharon uses 100% gluten free ingredients and leavens them with water kefir!

Wardeh Harmon of Glowfglins also does great things with sourdough, even makes sourdough tortillas for tacos! I have a link up to her blog... click it.

I live alone so I don't bake much anymore, but I will be learning a lot from these ladies. I will add Sharon's blog to my link list, too!

October 22, 2009 at 12:18 AM  

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