GLUTEN FREE SESAME CORNBREAD

My love of all things wheat probably vouches for my sensitivity to gluten. Thus, one of the main challenges in eating well for me lies in cutting out processed flour products. A while ago, I actually did a detox/reset and cut out all gluten (and all processed foods and sugar) from my diet for about 2 weeks. The day I reintroduced gluten, I remember only too well..

I had a slice of cake (sugar free) with my mid morning coffee after 2 weeks of being very clean about my diet. About 15 minutes after eating the cake, I started feeling light headed and a little “floaty”, kind of similar to how I would feel after having 2 glasses of wine.. It was unbelievable what an effect that had  on my body. I read once that the foods you are most likely to be sensitive to, are the ones you probably feel you cannot live without. Well, there you go.. That is bread for me…

In any case, eating clean means cutting out that much desired bread too. And I am on a quest to find alternatives to bread that I can enjoy with lunch or dinner.  A salad or a soup just seems incomplete on its own somehow without the slice of gluten next to it.. And a rice cracker doesn’t always cut it..  I can now add a new favourite to my repertoire of bread substitutes: this sesame corn bread is perfectly gluten and processed everything free but sure does the job of satisfying that craving! It is the best when it comes fresh out of the oven and still warm. 

Makes 1 bread (about 8 portions) 

Ingredients

100g corn flour

75g sesame seeds

1 tbsp sesame seeds

1 tsp baking powder

1 tbsp chia seeds

1 tbsp coconut oil

1 large egg

150 ml almond milk

Method

1. Preheat the oven to 200 degrees Celsius.

2. Line a loaf pan with baking parchment.

3. Put the sesame seeds in a food processor on high speed until they are finely ground.

4. Add the corn flour, chia seeds and baking powder to the ground sesame seeds and stir well.

5. Beat the egg and add to the milk in a small saucepan. Add the coconut oil to this mixture and warm it up on the stove over a low heat. Once the coconut oil has melted into the milk, stir well and take off the heat.

6. Mix the wet ingredients with the dry ingredients and stir well to combine.

7. Pour into the prepared baking tin and smooth the top.

8. Sprinkle the sesame seeds over the top of the mixture and place in the middle of the oven.

9. Bake for around 18 minutes until the top is firm and springy.

10. Eat warm out of the oven or let the loaf cool down completely and store in an airtight container for a day or two.

Enjoy!

 

 

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