Corn-free skillet bread
(Uncorn Bread)

Ingredients

Finely ground flour
(brown rice, garbanzo bean, Spelt, etc.)	1 CUP
Coarsely ground meal
(millet, barley, brown rice, pumpernickel, etc.	1 cup
Soda						2 teaspoons
Citric acid crystals				1 teaspoon
(or 4 teaspoons Cream of Tarter)
Egg						1
Olive oil					2 tablespoons
Milk (or soy milk)				2 cupS

The grain used isn't critical, it can be
just about any combination of flour and meal
(you can even use cornmeal if you're not
sensitive to it).

Soda and citric acid crystals, or soda and cream
of tarter, make home-made baking powder which
contains no corn starch (or aluminum). Using
citric acid crystals, instead of cream of
tartar, is far more cost effective. For
example, sfherb.com sells citric acid
crystals for half the price of cream
of tartar.

Preheat oven to 350 degrees and place iron
skillet in oven for five minutes. Combine dry
ingredients, mix thoroughly and set aside
while skillet is preheating. Remove skillet
from oven, coat with cooking spray or
vegetable oil. Add liquid ingredients to
dry ingredients and mix quickly with a
spatula and pour into skillet. Bake at
350 (F) for 25 to 35 minutes. If it's
done, a quick and gentle finger tap to
the top of the loaf won't leave a dent. 

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www.don-guitar.com     2010