Baked in an iron skillet like old-fashioned cornbread, this whole-grain bread has a light and supple interior. It bakes in 15 minutes and goes beautifully with salads, cheese and other savory ingredients.
- Flour Mix
- 1/3 cup (1 ¾ ounces) golden flax seeds, ground (makes ½ cup meal)
- ½ cup (1 ¾ ounces) sorghum flour
- 2 tablespoons potato starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon fine sea salt
- ½ cup (1 ½ ounces) grated Parmesan cheese
- Whole brown flax seeds for top of bread, optional
- Liquid Ingredients
- ¾ cup (6 ounces) plain yogurt of choice
- 2 large eggs
- 2 tablespoons extra-virgin olive oil, divided
Heat the oven to 450° F. Put a heavy, well-seasoned 8 ½-inch iron skillet or crêpe pan in the oven to heat.
Combine the flour mix ingredients (except the whole seeds and Parmesan), and stir with a whisk to blend evenly. Stir in the grated Parmesan.
In a separate bowl, whisk together the yogurt, eggs and 1 tablespoon of the oil.
Protecting your hand with a mitt, remove the hot skillet from the oven. Add the remaining tablespoon of oil and swirl it around to coat the bottom of the pan.
Pour the liquid ingredients over the flour mixture, mix until smooth, and scrape the batter into the hot, oiled skillet. Smooth the surface with a silicone spatula and sprinkle lightly with whole flax seeds, if using. Return the pan to the oven and bake for about 15 minutes, until lightly browned and crusty. Loosen the edges with a knife tip, and slip the bread out of the pan onto a wire rack. Let cool for at least 10 minutes before cutting.
Cook’s tip: Save and crumble any leftovers to make savory crumbs for topping a gratin or casserole. Store airtight in the freezer.
Recipe © copyright 2012/13 by Jacqueline Mallorca
The author of more than a dozen cookbooks, Food Editor Jackie Mallorca’s latest titles include The Wheat-Free Cook and Gluten-Free Italian. For more information and recipes, visit her website at GlutenFreeExpert.com