GLUTEN FREE SKILLET CORN-BREAD WITH APPLES AND THYME
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
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.
Pairs Well With
Reprinted from Celi-Yak News Fall 2012