I wanted to make a soaked gluten free baked good. I’ve soaked gluten free steel cut oatmeal before, but this is a different animal (or grain should I say) all together. This time I didn’t just usr a teeny bit of whey in some water. In this recipe I used kefir to soak the flour and cornmeal in. Kefir is a close cousin of yogurt, and has been around for over 2000 years.
I have been buying Lifeway Kefir, and I find that I really enjoy it. I bought the flavored Kefir for Devin after a heavy round of antibiotics. I’d heard that it was high in beneficial bacteria, and I knew that it was important to replace the beneficial bacteria in the body after taking antibiotics. However, I didn’t realize it also supported the body in many other ways.
Lifeway has a list of various ailments on their blog that they claim are helped by kefir. One of them is Celiac Disease.
Here’s what they say:
“All Lifeway Kefir products (with the exception of Green Kefir and our probiotic bars) are 100% gluten-free. That means our kefir is not just safe for celiacs but may help alleviate the severity of celiac disease for some patients, which may be due to the anti-inflammatory properties of its 10 live and active probiotic cultures.”
The plain Kefir has a very long shelf life, and according to the Lifeway website it lasts up to that date even after opening. The bottle I just bought lasts well into October!
Lifeway states that their kefir contains double the amount of the beneficial strains of bacteria that yogurt does.
Because I believe in the benefits of whole milk, and am not scared of the fat, I only buy the full fat plain kefir. The low fat and non fat come in many flavors, but also contains a slew of ingredients including dry milk powder. I don’t know about you, but when I’m buying milk or yogurt, I want milk or yogurt straight up. I can always add fruit and/or sweetener at home in the blender to create a full fat flavored kefir.
I’ve not tried any of the other brands of kefir, but Lifeway is a good price, and it’s delicious! You can also get coupons from the Lifeway site.
Note: I am in no way affiliated with Lifeway, nor have I been given any incentive to try or buy their product other than the incentive of my own good health.
For my flour blend I used the high-fiber blend recipe from Living Without as an idea base, then I jumped off from there. I’ve only created my own blend once before for pancakes so this is a big thing for me.
Here’s what I came up with:
Amanda’s High Fiber Blend
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup dark teff flour
- 1/2 cup millet flour
- 2/3 cup arrowroot starch
- 1/3 cup cornstarch
Spoon each flour into the appropriate measuring cups and whisk, or sift, together. When using in a recipe spoon the flour mixture into the cup, do not tap, and scrape off the excess. Store the extra for other baking projects. It isn’t recommended for lighter flavored or delicate pastries.
Yields 3 cups.
Gluten Free Soaked Cornbread
adapted from Lindsay at Passionate Homemaking
- 1 cup Amanda’s High Fiber Blend
- 1 cup Bob’s Red Mill Corn Grits (or other cornmeal)
- 1 cup Full Fat Plain Lifeway Kefir (or other plain kefir)
- 1/4 cup melted butter
- 3 tablespoons maple syrup (or honey, or agave)
- 1/2 tsp xantham gum (or guar gum)
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
Mix together everything up to the eggs (but not the eggs). Let sit, covered, overnight on your counter.
In the morning mix in the two eggs, baking powder, and salt.
Spread Batter in a 9×9 baking pan, or 9 inch cast iron skillet, and bake at 350F for 25-35 minutes or until toothpick comes out clean.
Let cool, and enjoy!
This cornbread is moist, not too sweet but sweet enough to not need any additional sweetener (e.g. honey), and it makes a great base for savory dishes(e.g. chili) or sweet dishes (e.g. strawberry shortcake). The corn grits are the tiniest bit chewy, which gives a little more texture to the cornbread. If you’re not one for chewing at all, then go for a fine grind of cornmeal, but really people these days don’t chew enough.
We’re taking the cornbread camping this weekend. I like cornbread for camping because it lasts a while (even with the dairy in it), and it’s easy to make.
Devin now only loves me for my cornbread. I just know it.