Thursday, October 30, 2014

Buttermilk Polenta Bread \\ gluten free //


This gluten free version of a hearty corn meal and flax seed cast iron skillet bread is inspired by the sour cornbread recipe in Kim Severson’s memoir Spoon Fed: How Eight Cooks Saved My Life.  Contributed by Scott Peacock and Miss Edna Lewis, this flavorful, easy to prepare skillet bread gets the Avanti treatment in a swap of flours.  We use garbanzo flour, coarse ground polenta and whole flax seeds w/ organic buttermilk and egg for richness, flavor and texture.  It’s hearty, satisfying and naturally gluten free.



Buttermilk Polenta Bread  \\ gluten free // 

Bread 10/28/14

Amount
Measure
Ingredient
Prep Method
¾
Cup
Garbanzo flour

½
Cup
Polenta
Coarse corn meal
¼
Cup
Whole flax seeds

¼
Teaspoon
Sea salt
¼ to ½ teaspoon
¼
Teaspoon
Yeast
Optional*
¼
Teaspoon
Sugar
Optional*
2
Cups
Buttermilk


Directions:
Whisk to combine in a 1 or 2 quart Pyrex measuring cup.  Cover and refrigerate over night.  Next day, remove from fridge, allow to come up to room temp for 30 mins, (or an hour or two if using the yeast and sugar).  Then add the following.

2
Whole
Eggs
organic
2
Teaspoons
Baking powder
Aluminum free

Meanwhile preheat the oven to 400, put a well seasoned 10 inch cast iron skillet into the oven to heat up.  When ready to bake, add to the hot skillet. 

2
Tablespoons
Flavored oil**
No chunks

Swirl the oil around well to coat the bottom and sides.  Pour off most of the oil into the batter, stir to combine. 




Pour the batter into the pan and return to the oven.  It’s done in 45 to 50 mins when a skewer comes out clean, the bread is beautifully golden and it pulls away from the side of the pan.  Let cool for 5 mins, give the skillet a good shake to loosed it, then slide in onto a plate. 

* I like to add a little yeast and sugar for a whisper of fermentation even though there is no gluten in the batter for a big lift.
** Any flavored oil works great, toasted walnut, hazelnut or peanut oil.  Toasted seed oils like pepita or sesame are flavorful too.  Garlic or rosemary infused olive oil are great too.




This is a great bread to serve hot, warm, cool or even chilled.  It makes scrumptious croutons, stuffing & open faced sandwiches.  It’s high fiber, high protein & full of vitamins and minerals too.  It pairs well with either sweet or savory foods.  And it’s nicely moist, so it keeps for several days and freezes well.


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Eat, Live & Party Well
Blog post by Chef Mark Cleveland

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