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peter reinhart’s gluten-free sprouted corn bread with teff

BREV Gluten-Free Sprouted Corn Bread with Teff image p 121IAM A WHOLE-GRAIN PERSON from way back, so when master baker and multi-James Beard Award winner Peter Reinhart’s new book “Bread Revolution” arrived recently, no hard sell was required. Listen to my radio interview with the author about the revolution–how new, sprouted flours and ancient grains, plus flours made from beans and seeds, are changing things up in taste and nutrition–and read a transcript of our chat at this link.

Here, to accompany our interview, is a recipe from the book, for Gluten-Free Sprouted Corn Bread With Teff (and a chance to win the book at the end of the page).

gluten-free sprouted corn bread with teff from ‘bread revolution’

(makes 8 servings)

Teff is probably one of the most ancient grains. This tiny grain, about the size of a poppy seed, is a nutritional powerhouse, high in iron, calcium, and protein but containing no gluten. Teff is most closely associated with Ethiopia and Eritrea, where it’s the main flour used to make injera, the flat, sourdough-type bread used for scooping up wonderfully spicy dishes. I find the flavor of teff a little too strong to feature as the primary flour in a bread, but I enjoy blending it with other flours. While teff can be sprouted and used in sprout form, it’s difficult to dry sprouted teff and mill it into flour because it’s so small. Therefore, I use standard, nonsprouted teff flour in this delicious corn bread. All of that said, you can certainly substitute other ancient grains, as well as bean flours, for the teff in this recipe. One of my favorite variations is to replace the teff with sprouted lentil flour, which makes this bread the perfect accompaniment to hearty soups. One final note: Any of the varia­tions of the Sprouted Corn Bread recipe (page 117) will also work well with this recipe.

DOUGH

INGREDIENT  VOLUME OUNCES GRAMS %
sprouted corn flour (or cornmeal) 2¾ cups plus 1 tablespoon 11.75 333 84
teff flour (or another ancient grain or bean flour) ½ cup 2.25 64 16
baking powder 4 teaspoons 0.72 20.5 5.2
baking soda ½ teaspoon 0.11 3 0.8
salt 1 teaspoon 0.25 7 1.8
sugar (or honey or agave nectar) 6 tablespoons (or 4½ tablespoons) 3 85 21
buttermilk 2½ cups 20 567 143
eggs, slightly beaten 2 3.5 99 25
unsalted butter, melted 2 tablespoons 1 28.5 7.2
bacon fat or melted unsalted butter 2 tablespoons 1 28.5 7.2
TOTAL 43.58 1,235.5 311.2
  1. Position a rack in the middle of the oven and preheat the oven to 350°F (177°C).
  1. In a large bowl, stir together the flours, baking powder, baking soda, salt, and sugar (if using honey or agave nectar, add it to the buttermilk in the next step). In a separate bowl, whisk together the buttermilk, eggs, and 2 tablespoons (1 oz / 28.5 g) of melted butter, then pour into the flour mixture. Stir or whisk for about 1 minute to make a smooth, pourable batter.
  1. Grease a 9-inch round cake pan or 8-inch square baking pan (or a larger pan for a thinner corn bread) with either the bacon fat or the melted butter. Put the pan in the oven for about 2 minutes, until the bacon fat almost starts to smoke (or, if using butter, until it starts to brown). Remove the pan from the oven and pour in the batter, spreading it in an even layer.
  1. Bake for 25 minutes, then rotate and bake for 25 minutes longer, until the surface is firm and springy when poked in the center and a toothpick inserted in the center comes out clean.
  1. Let cool in the pan for 20 minutes before cutting and serving.

(Reprinted with permission from “Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours & Fresh Techniques,” copyright Peter Reinhart; published by Ten Speed Press. Photos copyright Paige Green.)

 enter to win the book

Rein_Bread RevolutionI’LL BUY COPIES OF Peter Reinhart’s “Bread Revolution” for two lucky readers–one chosen from the comments below, and the other from the comments on the transcript and podcast page from our radio interview, at this link. To enter here, scroll to the box way at the bottom after the last comment, and tell us:

Cornbread, anyone? What’s your take on what is one of my favorite foods of all (which I always make in an old black skillet)? Any extra ingredients, or things you serve it with?

Winner will be chosen at random after entries close at midnight Sunday, December 14. Good luck to all. U.S. and Canada only.

Don’t forget: Double your chances to win by commenting on this other page, too.

  1. Lacey says:

    My husband was diagnosed with CD 30 years ago as a kid – long, long before the GF craze. GF food has come along way, but the prepared/packaged GF stuff is rarely free of gluten, so we still make our own. All of the new (again) grains and bean flours have radically improved the taste and nutrition of our breads and pastas. Teff is great! I love seeing mainstream recipes using all these new (again) things.

  2. Cynthia says:

    I made s yeasted cornbread for Thanksgiving dressing, from Sara Lee Chase’s Cold Weather Cooking, my go to for holidays.
    Has Sambuca in it truly fantastic! Takes time as is starts with a sponge but I love fitting the bread making process into my days!
    I will also make the quick bread for last minute requests for chili and cornbread, in my skillet

  3. Anne says:

    I’m looking for more interesting bread choices, especially since my picky 4yo can’t seem to say no to bread on his plate. Merry December1

  4. christine says:

    Cast iron skillet and browned butter have been my standby method. Looking for more adventure and more whole grains. Count me in!

  5. Barbara says:

    I add corn kernels and diced jalapeno to my cornbread. Love it with soups and anything with beans. The cast iron skillet is made for cornbread!

  6. Fran says:

    Hello Margaret

    You will not have met a more devoted bread fan. It is my first meal of the day and it has to be right. I have been eating pain levain ground grains bread over the last 14 years. It changed so many things for me to the good. And as my favorite boulangerie would say ” If someone is to blame for the current state of baking and gluten intolerance your baker and the way he of she makes the bread may play a big part in it. So with that thought I am most curious as to what Peter Reinhart can do for me.

    Thank you Margaret for all you do.

    Fran

    Give me my daily bread.

  7. Sally says:

    I prefer cornbread without sugar, using a fairly coarse cornmeal. I also like to make mine in an old cast iron skillet. It gives such a nice crust.

  8. melanie says:

    I like to split it open while warm …add some butter and honey.
    My mother served it with fried rabbit or squirrel and gravy made from the drippings. We’d pour the gravy over the bread…takes me back.

  9. Cheri says:

    I make my cornbread like my grandma taught me–in the black cast iron skillet passed down from her mom. I remember spending weekends with grandparents and they would use a cornbread sticks mold to bake them for us kids. She would grease the pans with bacon drippings. I’ve been vegetarian for a long time, but that memory still tastes oh, so good! :) With the leftovers, we would have sugared cornbread with milk and fresh picked berries for breakfast or a snack.

  10. Hanna Packer says:

    Looking forward to making this bread tomorrow. first i need to find a local source for sprouted corn flower. i might also invest in the other book Peter wrote with gluten free options.

  11. Lani Kyea says:

    Blue cornmeal, chopped green chili, whole wheat flour( or Pinoche/sprouted wheat meal, lard melted in an iron skillet, backing powder, salt and some liquid (I like buttermilk best) with egg beaten and then into hot skillet & into the oven. The Navajo people make a wedding cake of sprouted wheat flour but it must be stirred and stirred to bring out the sweetness and then it is baked in a fire pit hole in the ground, The people of NE New Mexico have used sprouted grains ground for baking for hundreds of years – even catail seeds ground and added too.

  12. There are so many cornbread variations that sound interesting, but I realized several years ago when I made a complicated Mexican flavored cornbread that I’m just a cornbread purist. Keep it plain and simple, more cornmeal than flour, baked in a cast iron skillet is best. When I came across a recipe a few years ago that called for pre-heating the skillet and melting most of the butter in it, then pouring the batter into the hot skillet – wow. Now that’s some seriously good cornbread. :)

    Loved the interview with Peter. Thanks for the fun giveaway!

  13. shannon stoney says:

    I grow heirloom corn for corn meal every year. I wonder if I could sprout it, dry it and then grind it? Getting it dry enough to grind would be the tricky part.

  14. Missy Rankin says:

    I have used my mother-in-law’s cornbread recipe for 40 years and it always comes out perfectly. I hardly need to pull down the old Methodist church cookbook from the shelf to stir up the correct ingredients now, but I do because of the memories added to the margins of the page. One note gives the quantities for doubling the recipe used for many a North Carolina pig pickin’ hosted in style by my in-laws every fall.
    Buttermilk is a must in the recipe as is melting the shortening in the iron skillet , swirling it around to coat and then pouring the remainder into the egg and milk combined.
    I pick herbs from my garden, chop them finely and add them to softened butter to spread on the cornbread hot from the oven!

  15. jyl says:

    about the only corn we eat is fresh corn on the cob and always organic.

    the last time i made bread was dec.4, 2014. my personal policy is definitely whole grains. i currently make a no-knead sprouted emmer wheat bread. we moved to a high elevation 4300 feet so i am having to learn how to make bread all over again.

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