Teff “Cornbread”

Teff "Cornbread"

I love cornbread.  The slightly sweet variety is my favorite.  However, everytime I make it I feel sort of giulty about it.  So I have come up with a slightly healthier version.  It tastes nearly the same and even has the same texture.  It is made nearly corn free with the exception of some baking powder which has corn starch in it and xanthan gum which is made from corn.  Why no corn anyway?  Nutritionally speaking corn is more of a grain than a vegetable.  It doesn’t have a lot to offer to your body.  It is high in carbs and it is in nearly every processed food.  You really don’t need anymore.  Then this week I ran across this.  It wouldn’t surprise me if later studies prove this to be true.  It’s true that I am not pandering to the general population with this recipe since most people have never heard of teff and who on earth even has teff seeds in their pantry ~ who but me?   Teff is an amazing grain.  It is my favorite gluten free grain.  It has a mild flavor that reminds me of wheat.  You can buy ivory teff flour or dark teff flour and teff seeds.  The seeds are really tiny, smaller than a poppy seed.  I buy all three directly from the supplier who sells to Bob’s Red Mill.  I buy 25 lbs at a time and it is always used.  The best reason though to use teff in place of corn is its nutritional profile.  Teff is high in protein, fiber, calcium, thiamine and iron.  And if all this isn’t enough, most corn in this country is genetically modified.  Ya, no thanks. 

 
Cornless Cornbread
 
1 cup teff flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup white rice flour
1/4 cup teff seed
1/4 cup ground flax seed
1 1/2 tsp xanthan gum
1/2 t salt
1 T plus 1 tsp baking powder
1/4 cup honey
1 cup water
3 eggs
1/4 cup coconut oil
 
Preheat oven to 350 degrees.  Mix dry ingredients in large bowl.  Mix wet ingredients in separate bowl.  Combine wet and dry ingredients.  Batter is very thick.  Much like a muffin batter would  be.  Oil a 8×8 baking dish.  Spread batter in dish and smooth out the top.  Bake for about 30 minutes or until a toothpick comes out clean.  Eat warm from the oven, preferably covered in butter – but that’s just me.
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6 thoughts on “Teff “Cornbread”

    • How do I learn this stuff? Lots and lots of practice done out of necessity. From that practice comes a lot of failures too. Additionally, my husband does things like buys 50 lbs of “this gluten free grain I heard about on some tv show.” Seriously. He watched some show one night that talked about the traditional bread from Ethiopia called injera and how it is a fermented flat bread that is made from a gluten free grain called teff. The very next morning he finds the only supplier in the US and orders 50 lbs of the flour and 25 lbs of the whole seed/grain. That sort of made me learn fast and not be afraid to fail since I have more of it than I know what to do with. Turns out, teff is my favorite gluten free grain. It tastes most like whole grain wheat, I think, and it has a glutenous quality to it.

      And it is YOU who rocks! Everytime I read your blog I feel so humbled. I have no idea how on earth you do everything you do and then have the time to write it down so beautifully.

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  1. Pingback: Cornless Cornbread

  2. This is the first time that I have researched gluten free products/bread and stumbled onto your site. Congratulations on winning for your gluten free bread. I am not much of a baker, however I plan on trying your bread recipe.
    Thanks for the wealth of information provided on your site.

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