GLUTEN FREE SKILLET CORN-BREAD WITH APPLES AND THYME

 

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Ingredients

  • 1 cup gluten free cornmeal
  • 1/2 cup amaranth flour
  • 1/2 cup brown rice flour
  • 1/4 cup sugar
  • 2 teaspoons guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dry thyme
  • 2 lightly beaten eggs
  • 3/4 cup buttermilk
  • 1/4 cup light olive oil
  • 1 teaspoon apple cider vine-gar
  • 1 cup chopped unpeeled apples
  • 3 tablespoons bacon fat or olive oil

Directions

  • Preheat oven to 375°F Place 3 tablespoons bacon fat OR olive oil in a 9-inch cast iron skillet. Preheat the skillet with fat in hot oven
  • Combine dry ingredients in a mixing bowl and whisk to thor-oughly combine.
  • Blend eggs with milk, 1/4 cup olive oil and vinegar.
  • Add liquid to dry ingredients and stir until combined.
  • Fold in chopped apples.
  • Pour batter into preheated skil-let and smooth with a spoon or spatula.
  • Bake for 35 minutes or until golden brown and a toothpick in-serted into the middle comes out clean.

Notes

Reprinted from Celi-Yak News Fall 2012

Categories: Gluten-Free  Misc. Bread 

Author Credit: Teri Gruss, MS

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