On a recent road trip, while rolling over green hills fat with cows and barns with corncribs, a thought rolled into my head – “corn makes animals fat and I have been eating a LOT of corn lately.”
My waistline is not what it once was with kids and age playing a part. But more recently it’s been expanding along with the grocery store’s offering of corn based, gluten free products. I’m a prime candidate for any test group on how corn is tipping America’s scales.
Gluten free or not, I never ate much corn before (just an occasional taco or sweet corn on the cob). I even stayed clear of high fructose corn syrup. Then the corncrib found a profitable home in the gluten free aisle with pastas, breads, cookies and etc. And boy do they taste great (or maybe I should say better).
Before you yell, “Whoa there Betsy!” Keep in mind I am gluten free too, so that leaves us what options? Rice? OK, it’s about time I say this: I love rice as rice. I can handle it in a few baked goods and in minimal amounts, but come on! I need gluten free not flavor free! Plus rice is not much better for the waistline. It also sits pretty at the top of the glycemic index. In fact, most grains do (so if wheat is still an option, don’t get too smug).
This post is actually dedicated to ALL GRAIN EATERS, gluten & gluten free, and urge each of you do some research on the effect of grains on our bodies. I am not preaching the caveman’s way of life, I love the food I eat. I am personally choosing to reign it in a bit. I am looking for some options…some taste good options.
A few of our grain free (therefore gluten free) options include flours such as buckwheat (don’t get confused by its name, it is gluten free), quinoa, amaranth, and tapioca. They do not come from grasses, but from roots, seeds and even beans.
I want to leave you with an edible and yummy option I came up with. It’s my “ode to getting my snout out of the corn crib” bread recipe. It is a completely GLUTEN FREE, GRAIN FREE, STRESS FREE bread that is still flavorful, spongy and moist. Enjoy!
Gluten/Wheat Free, Kid Friendly
Grain Free Bread
ingredients
(dry ingredients)
1½ cups buckwheat flour
2/3 cup tapioca flour
2/3 instant nonfat milk
½ quinoa flour
½ chickpea flour
1 tablespoon xanthan gum
1 teaspoon salt
(wet ingredients)
1¾ cup warm water (about 110ºF)
1 packet active dry yeast
3 tablespoons honey
2 tablespoons oil (I used extra light tasting olive oil, did not want to include any corn oil)
2 large eggs
preparation
Combine water and yeast. In a large bowl, whisk all dry ingredients together (be sure to use leveled amounts). Add all wet ingredients (including yeast mixture) and mix with an electric mixer for 5 minutes. If using a standing mixer use the flat paddle. The dough will NOT form a ball; it will be thick and sticky. Using a rubber spatula spread into a lightly greased (again light tasting olive oil works great) 9x5 inch loaf pan. Lightly cover with plastic and allow to rise for 1 hour. Preheat oven at 350ºF for 15 minutes before baking for 55 minutes. Bread’s internal temperature should reach about 210ºF. If bread begins to get to dark, lightly cover with aluminum foil. Remove bread from oven and turn out immediately onto a wire rack. Let cool completely before storing. Store at room temperature (for about 2-3 days) or slice and freeze.
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