Recently a friend expressed interest in some of the recipes I have been using for wheat-free meals. Like science, recipes are probably in the spirit of Open Source although they predate it. The new things are built on the work of others.
The first recipe can be considered a gluten-free bread substitute. The second is not easily categorized but makes a tasty breakfast.
Enjoy!
Cornbread
3/4 cup stone ground (whole grain) or regular (degerminated) yellow corn meal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt (I use Kosher)
[optional: 1 tablespoon ground flax seed]
Mix these dry ingredients then work in like for pastry:
2 tablespoons butter
Beat together than add to dry ingredients:
A: 1/4 cup milk and 1 egg [for topping chili]
OR
B: 1 egg, beat and make up to 3/4 cup with milk
Contrary to what many quickbread or pancake recipes say, since this is gluten-free, you can beat it as much as you want without it getting tough.
For a chili casserole, option A, place several cups of chili in the bottom of a pan and drop the batter by tablespoons on the surface. Bake at 350° F for about 45 minutes.
For a pan of bread, option B, pour the batter into a buttered 8 inch diameter ovenproof pie plate and bake at 350° F for about 30 minutes. For a dessert bread, add dry currents or raisins to the batter. For a darker crust, melt the butter in the pan then beat it into the egg and milk. Pour the batter into the hot pan.
Cottage Cheesecake/Pancake
Beat two eggs until light and foamy.
Add a pinch of salt and one tablespoon sugar and beat until the sugar is dissolved and the eggs are lemony in color and light.
In a separate bowl, beat 1/2 cup cottage cheese (I have been using 4% milkfat minimum Daisy brand which does not contain artificial thickeners).
When the cottage cheese is smooth beat in the eggs and 2 tablespoons of corn starch. Take care to scrape the bottom of the bowl to mix well.
Pour into a well buttered 8 inch ovenproof glass baking dish and bake at 325° F about 30 minutes or until it is browned and the center is firm.
Serve warm topped with fresh fruit or a tart jam.
