Gluten-Free Ancient Grains Bread
Ingredients
- 1 cup sprouted brown rice or sorghum flour (or 50/50)
- 2/3 cup amaranth flour
- 1/2 cup sprouted yellow corn flour or cornmeal
- 1/4 cup quinoa flour
- 1/3 cup tapioca starch
- 1/3 cup brown sugar, packed
- 1 Tbsp xanthan gum
- 1 Tbsp bread machine or instant yeast
- 1-1/2 tsp salt
- 2 ea omega-3 eggs
- 1 ea omega-3 egg white
- 1 cup water
- 2 Tbsp canola oil
- 1 tsp apple cider vinegar
Servings: loaf
Units:
Instructions
- Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
- In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
- In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
- Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Recipe Notes
* Never omit salt from a yeast bread recipe. It has an important function in yeast development.
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Hush Puppies
Ingredients
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
Servings:
Units:
Instructions
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Recipe Notes
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
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Chicken & Cornbread Dressing
Ingredients
- 1 cup chopped organic sweet onion
- 1 cup chopped organic celery
- 1 tablespoon dried sage (or 2 tbsp. fresh)
- 1 teaspoon each salt and pepper
- 2 tablespoons butter or lard
- 2 cups sprouted yellow corn flour or cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 2 cups whole buttermilk (organic or raw)
- 1/2 cup sprouted flour (your choice)
- 2 large organic or pastured eggs, lightly beaten
- 1/4 cup organic butter, melted
- 2 tablespoons organic sugar (optional)
- 2 cups chopped cooked chicken
Servings:
Units:
Instructions
- Preheat oven to 425 degrees.
- Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
- Remove from skillet.
- Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
- Stir in onion mixture and chicken just until blended.
- Pour batter into hot 12" skillet.
- Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes
NOTE: A fresh garden salad makes this a great springtime supper.
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