I saw this recipe on 101 CookBooks by Heidi Swanson and it looked amazing! And I wanted some! LOL!
I adapted her recipe to make it gluten-free by switching out the whole wheat flour for gluten-free whole grain flours. It was delicious. You can have it plain or with butter. It makes a nice substitute for cornbread, if you’re looking to switch it up. I even froze some and it was just as tasty as the first day I made it. I let it thaw in the fridge and warmed it up in microwave. Homemade bread for dinner!
I have to admit, I basically freeze most baked goods. There’s only two of us and it’s sometimes tough to eat everything. And it’s better for the waist line too. For the skillet bread, I wrapped completely cooled slices in wax paper and placed into a freezer ziplock with name and date. The skillet bread can be stored in the freezer up to three months.
- ¼ cup gluten-free all-purpose flour
- ¼ cup oat flour
- ½ cup whole grain flour
- ¾ cup corn flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 ½ cups cooked quinoa, cooled
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons sugar
- ¾ teaspoon sea salt
- 2 cups milk
- 1 ½ tablespoons white vinegar
- 1 cup heavy cream
- Preheat oven to 350°F and place rack in the top third of oven. Spray a 10” oven-proof cast iron skillet with cooking spray or grease with butter.
- Ten minutes before pouring batter into skillet, place skillet in oven to preheat.
- In a large bowl, whisk together the flours, xanthan gum, baking powder and baking soda.
- In a small bowl, beat eggs, quinoa and butter until mixed. Add the sugar, salt, milk and vinegar and stir.
- Add the wet ingredients to the dry and stir until combined.
- Pour batter into the preheated skillet.
- Pour heavy cream into the center of batter. Do not stir, it will cook up just fine. It will spread everywhere, but that’s okay.
- Carefully place into oven and bake for about 45 minutes or until the top is lightly brown and the center is set.
- Serve hot or room temperature.