I recently found The Essential Gluten-Free Baking Guide (part 1 and part 2) written by Brittany Angell and Iris Higgins. My new personal goal is to become an excellent gluten-free baker for rice flour in most recipes which provides minimal nutrition and lacks variety.
I really appreciate The Essential Gluten-Free Baking Guide (part 1 and 2) because they break down 12 gluten-free flours. In part 2, they discuss how to use sorghum, buckwheat, teff, cassava and potato flours providing more than 50 recipes. The author discusses a variety of flours which is essential to understand if you want to excel with gluten-free baking and obtain maximum nutrition at the same time.
The first recipe I tried was the Cheesy Cornbread Balls. When I make these again, I will add more cheese (1/2 cup more), jalapeno peppers (1 seeded and diced), and a fresh sweet corn (1/2 cup). My son who is 18 months loved these and they make a great recipe for baby led weaning.
- ½ cup milk
- 1.5 tsp apple cider vinegar
- 1 and ¼ cup GF cornmeal
- ½ lightly filled cup sorghum flour
- 1 tbsp ground flax seed
- 1 tbsp ground chia seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 tbsp honey
- ¼ cup unsweetened applesauce
- 1 cup grated cheddar cheese
- Lightly oil a cookie sheet. Preheat oven to 425 degrees F.
- In a small bowl, stir apple cider vinegar into milk and set aside to let curdle.
- In a large bowl, whisk together the cornmeal, sorghum, potato starch, flax seed, chia seeds, baking powder, baking soda, and salt. Set aside.
- Whisk the applesauce into the curdled milk, and pour into the dry ingredients, stirring until completely mixed. Stir in the cheese.
- Form balls in the palm of your hand (about 2-3 tbsp each) and bake for 15-18 minutes, until balls begin to brown lightly.