Amaranth and green onion corn bread – chopped not chibbied. (Photo via Sunny Lam)
Corn Bread with Amaranth and Green Onion (gluten free, vegetarian/vegan)
This particular corn bread recipe has a sweet and salty theme to it. The amaranth (aka pigweed), corn meal and oats generally don’t have any gluten (unless it’s contaminated) – that’s the stuff in wheat that gives bread its airiness, stretch and rise (it also makes the bread crumble more often). This bread holds together very well which makes it a blessing for gatherings or parties and you’re in a rush. The smell of green onion with the corn vaguely reminds you of an egg casserole or the fried egg omelets my father makes. It tastes like certain types of Asian rice cakes (that don’t use wheat flour).
If you add a quarter to half a lime or lemon this could become an excellent sweet and sour bread. I decided to whip up this combination of corn and amaranth for FoodCycles volunteer Trish who eats gluten free.
Stomach Frying Disease on the Rise
Apparently celiac disease is on the rise not just in kids but also adults (roughly 1 in 100). It must come with all the wheat we eat these days in so many breads – we’re just getting too much of a good thing.
Researchers from the Mayo Clinic have found that one out of 100 people suffer from celiac disease (an allergy to gluten)—a rate 4.5 times higher than in 1959. Such mainstream restaurants as Magic Oven are already cashing in with wheat-free options, and though we’re not sure Marc Thuet could make gluten-free bread as good as his sourdough, we expect to see more celiac-friendly meal options on menus in the near future. [Globe and Mail] (Via Toronto Life’s Daily Dish)
Gluten gets into a lot of things and remains a big problem for people who know or don’t know they have celiac disease. Oats would normally be good except there can be a lot of cross contamination with wheat in processing facilities (a reminder of the problems of doing everything in one building).
The Stuff
1 cup amaranth flour, organic (2 cups if you drop the oats)
1 cup cornmeal
1 cup oats, quick or rolled (if you can get gluten uncontaminated oats otherwise drop this)
1/4-1/2 cup corn starch (optional – the oats should do the trick of holding everything together unless you dropped it – then you could use 1 cup)
2 tsp salt
4 tbsp sugar (brown or otherwise)
1 green onion, finely chopped
1/8-1/4 cup canola oil, cold pressed
1.5-1 3/4 cup water
1/4 – 1/2 cup lemon or lime juice (optional experimentation, freshly squeezed is good – cut down the same amount of water)
Getting Down to Business
Oil an 8 x 8 baking dish or pan and set aside.
Mix together all of the dry ingredients in a mixing bowl. This includes the sugar and green onion.
Pour in the water and oil.
Mix everything thoroughly and pour into the dish.
Preheat the oven to 440-450 F and bake for 25 minutes. Bake until the crust us golden brown and the bread is holding together (use a knife and give a few slices).
Alternatives
Buckwheat Corn Bread with Green Onion: substitute the amaranth flour with buckwheat (kasha). It’s also gluten free if you can get it uncontaminated (organic buckwheat should be good however check with your supplier).
Resources
Gluten-Free Baking Classics (Paperback): 5 stars with 112 reviews at Amazon. A book to get!?
Celiac disease may affect 1 in 100 – but why?
Celiac Disease and Oats: Are They Gluten-Free?
Celiac.com: You’ll get access to the newsletter and information on celiac disease.
Celiac disease at the Mayo Clinic
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