Gluten-Free Cooking is so easy when you know how. The secret is in the flours you use to substitute that wheat. Cornmeal, Arrowroot flour, Fine Millet, Soy Flour, Tapioca Flour, Rice Flour, and Besan Flour, or Chick -Pea Flours, can all be used to make breads. Learning how to combine them to good effect, so that you get a nice lightish loaf, is the secret. This can take some practice before you get the perfect loaf.
But here are some really neat “Never Fail” Corn-Bread Recipes which are all Yeast-Free, Gluten-Free, and Wheat-Free. Yeast free breads are ideal for people who suffer from candida infections and eczema due to candida: Yeasts of any kind encourage candida albicans to take off in the digestive tract, and so foods which contain yeast, such as vinegars, wines, soy sauces, and breads, are best avoided by yeast-sensitive people.
This particular Yeast-Free recipe is very high in protein, and is a good substitute for meat.
Easy Wheat-Free Corn-Bread Recipe
5 oz fine millet flour
3 oz fine yellow cornmeal
2 tablespoons of peanut butter
3 teaspoons of baking powder
About a cup of goat’s milk, or soy milk, or water if you do not have milk.
1 or 2 eggs
2 tablespoons soya oil, or rice bran oil, or olive oil.
A pinch of sea salt.
Mix all ingredients together and bake in a greased shallow pan for around 30 minutes in a moderate oven. This mixture can be used as a topping for bean dishes, or vegetable pies of any sort.
For variation, a finely chopped onion can be added to the mixture with a teaspoonful of curry powder. I used to make these yeast-free, wheat-free bread recipes several times a week for my children.
Cornmeal Bread With Soy Flour
1 1/2 cups fine yellow cornmeal.
3 tablespoons soy oil or another cooking oil
1 cup goat’s milk or soy milk
3/4 cup soy milk powder – or soy flour
3 tablespoons of peanut butter
1 tbsp goat’s milk powder, or other milk powder.
2 eggs
1 teaspoon cream of tartar
1 teaspoon baking powder.
Beat all ingredients together. Pour into a greased flattish dish, or alternatively, bake in muffin tins. This wheat-free bread recipe is also good to use over the top of a vegetable pie, or a bean dish.
It makes a very nice bread to accompany a meal, especially when it is served hot with butter.
Delicious Corn-Bread Pie
1 tin of creamed corn
1/2 cup fine yellow cornmeal
1 onion, finely diced and fried lightly in a little butter
1/2 cup goat’s milk, or soy milk, or yoghurt
1/3 cup olive oil
3 eggs
1/4 cup besan flour, known as chick-pea flour
3 teaspoons baking powder
Mix all ingredients together and pour into a greased oven dish. I found that a cast iron frying pan made a great cooking vessel for this wheat-free, gluten-free cornbread. You need to take care in bringing out the cast iron pan when it is ready, and to keep it away out of reach of children until it cools: It is a temptation to grasp the hot handle which will, of course, burn you when it comes out of the oven unless you use adequate cloths around it.
Leave the cornbread to cool just a little before cutting and serving with butter, salad, and/or cooked vegetables. A freshly-made hot tomato sauce with chopped basil is a nice accompaniment.
