Rye Flat Bread
All-Corn Cornbread



>From: "Autumn" >
>I am allergic to wheat and need recipes for things like 100% rye, or
100%
>oat, or 100% barley flour breads. Anything but wheat and buckwheat.
These
>seem really hard to find. I don't necessarily need gluten free.

Any recipe that calls for whole-wheat flour can be made with spelt
flour--spelt has as much gluten as wheat, which is what's in wheat to
allow yeasted breads to rise.

It's almost impossible to make a yeasted bread without wheat or
spelt--the gluten gives the bread the structure it needs to rise & hold
bubbles. The commercial non-gluten breads are either very heavy (which
some people like), or they contain things like xantham gum which
somewhat mimic the function of gluten. There are recipes online that use
xantham gum, but I haven't tried them. (Try googling <gluten-free
bread>)

Quick breads, on the other hand, don't need gluten, and you can usually
substitute rye or barley flour in any quick bread recipe (i.e., a bread
recipe that uses baking powder rather than yeast.) These are often sweet
(e.g., banana bread), but Irish soda bread is a non-sweet quick bread
(found in most cookbooks). Here are two more non-sweet quick breads.

Rye Flat Bread

2 cup rye flour
1/2 tsp salt
2 tsp baking powder
1 Tbsp sweetener (honey, sugar, etc)
1/3 cup instant powdered milk
1 cup milk (or an additional 1/3 cup instant powdered milk + 1 scant cup
water)
2 Tbsp melted butter or oil

Preheat oven to 450F. Grease a cookie sheet or baking pan.
Mix the dry ingredients together. Mix the wet ingredients together. Stir
the wet ingredients into the dry & mix until smooth. Pat out onto
greased pan to 1/2" thick. Prick all over with a fork. Bake until
lightly browned, about 10 min.

This is quite good while still hot, and not bad cold.




All-Corn Cornbread

Most cornbread recipes use wheat flour; this one is all cornmeal.
The best crust is achieved with a 9" cast-iron skillet, but an 8" square
baking pan will also work.

1 cup cornmeal
1 tsp salt
1/2 tsp baking soda
1 lg egg
1 Tbsp oil
1 cup buttermilk
(1 Tbsp oil for greasing)

Put your skillet or baking pan in the oven and preheat to 425F.
Mix the dry ingredients thoroughly. Mix the wet ingredients in the order
shown. Quickly stir the wet ingredients into the dry ingredients. Add
the remaining Tbsp oil to the hot pan and tilt to coat, and pour in the
batter. Bake until quite browned (cast iron) or somewhat browned (baking
pan) around the edges, about 20 minutes.

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