Recently, I got a reader comment that surprised me.
Katherine from the Kat’s Health Corner blog was remarking on my Pumpkin Currant Muffins and wrote, “I love how you combined the chickpea and quinoa flours — how creative!” What surprised me was the praise. (But thank you, Katherine, thank you!)
The truth is I’m driven, not so much by the desire to be creative, but by the search for low-calorie GF flour/starch blends for baking.
I wrote a version of this article for GlutenFreeWorks.com and decided to post it here as well. By “quick bread,” I mean a bread made without yeast that can be shaped into a loaf, muffins, or squares.
This information in the form of a Q&A is the result of a 10-month learning curve that started about three months after I discovered I was gluten-sensitive. By then, I’d become so screamingly bored with rice cakes, I decided I had to change my life. I bought a batch of alternative flours, starches, and gums. and began my journey into non-gluten baking.
Q: Why would I bake gluten-free when I can now buy a variety of gluten-free products at a grocery store?
A: You may enjoy baking and want to continue. Or you may want to save money and not buy packaged foods. Perhaps, you’re not happy with the quality or taste of what’s available. Continue reading
I’ve served this re-fashioned cornbread to family and other guests, and watched a whole batch disappear. The non-afflicted like to load a piece with butter, but it’s very tasty on its own and, especially, when warm. It’s also good with a little bit of diet jam on the top.
Tips to cutting and preserving:
- It’s easiest to cut into pieces when right out of the oven.
- It’s not greasy and dries out fairly quickly (2 days max) so to keep it as fresh for as long as possible, first cover it with a dishtowel while hot and then plastic wrap when cool.
- If it’s drying out, you can revitalize a piece by toasting it.
1. Mix in 1st bowl:
- ¾ cup cornmeal
- ½ cups soy milk, unsweetened
- 1 egg, slightly beaten
- 3 tbsp. oil or melted shortening
2. Mix in 2nd bowl:
- 1 cup rice flour
- 1 tbsp. baking powder
- ½ tsp salt
- ½ cup Splenda
3. Add first bowl to second and whisk until mixed.
4. Pour into 9 x 9 pan, sprayed with oil-free spray.
5. Bake at 400o F for 22 minutes or until sides are pulling away from the pan.
6. Cut into 16 pieces.
Weight Watcher points: 2 points on both the Points and PointsPlus programs.
(adapted from Canada’s Diabetes Meals for Good Health by Karen Graham, RD; published Robert Rose in cooperation with the Canadian Diabetes Association, 2008)