Thursday, January 02, 2014

Gluten Free Pancakes and Cornbread

Back in November, we tried gluten free for a while (and may be making a return soon).  I made a breakfast pie that David really liked.  I also did gluten free pancakes, just replacing the flour with rice flour (and maybe some potato starch). 
It turned out fine taste-wise.  I noticed a big difference in the fluffiness but David didn't.  He says I'm a pancake snob.  Ha!  Maybe I am. 
We also used cornbread some in place of bread.  David said it was okay.  I think it needed a little more flavor but it was pretty good.  Try it out for a fairly healthy option this new year.

Spinach Cornbread from Foods for the Soul

1 c spinach
1 c + 2 tbsp cornmeal
1 tbsp sweet rice flour (or all-purpose)
¾ tsp baking powder
¼ tsp salt
1 egg white, lightly beaten
1 tbsp butter, melted and cooled
2 tbsp plain nonfat Greek yogurt

½ c nonfat milk (or almond milk)
1½ tsp agave (or honey)
Preheat the oven to 400°F, and place a cast iron pan into the oven.  Gather the spinach into a long tight roll on a cutting board. Using a sharp knife, slice the roll vertically into ¼”-thick ribbons, as if cutting slices of a jelly roll cake. (This is called “chiffonading.”) Turn the cutting board 90°, and repeat, this time cutting perpendicular to the thin ribbons.
Lightly coat a large pan with nonstick cooking spray, and cook the spinach over medium-low heat for 1-2 minutes, or until wilted and dark green. Remove from the pan and set aside.  In a medium bowl, whisk together the cornmeal, rice flour, baking powder, and salt. In a large bowl, whisk together the egg white, butter, yogurt, milk, and agave. Add in the cornmeal mixture, stirring just until moist. Mix in the spinach.  Place the batter into prepared cornbread pan and bake at 400°F for 21-24 minutes, or until a toothpick inserted into the center comes out clean. Immediately flip onto cooling rack.  Enjoy!

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