Gluten Free Cornbread
The last few weeks have been crazy-busy, plus some of us have been sick, and while I've still baked, I haven't made time to post my pictures. (Let alone do any "real" blogging!)
The ninth bread in the challenge was a cinnamon raisin loaf. I used the whole wheat recipe out of Peter Reinhart's Whole Grain Breads; it was delicious. I'm pretty sure I took a picture, but if I did it has disappeared along with the bread.
The next recipe in The Bread Baker's Apprentice was for Corn Bread. This was the only non-yeasted bread in the book, so I thought I'd make it gluten free so Poppy could join us in eating it. So, as a disclaimer, it probably came out very different than the original recipe. I used brown rice flour, which I soaked overnight along with the cornmeal. I also skipped the bacon and fresh corn, so, yeah, I pretty much altered the recipe beyond recognition. But, it tasted good, especially with some cinnamon-honey-butter spread on it! Perhaps someday I'll make it again and stick to the recipe.
Up next: Cranberry Walnut Celebration Bread.