Fermented Corn Bread (Gluten Free and Cow Milk-Free)

21 Jan

One of the best holiday presents I received was a book called the Art of Fermentation. I have been loving reading about the crazy health benefits of fermentation in creating digestive and immune health. As someone who has struggled with candida, I am particularly interested in the medicinal properties of foods that introduce probiotics and healthy bacteria into your gut and enhance the healthy balance of your system. I have been experimenting with all sorts of fermentation recently and this was a project that turned out so so delicious. As part of this process I have been re-introducing homemade goat yogurt into my usually lactose-free diet and to good results. Goat milk is easier to digest than cows milk and the culturing process adds digesting enzymes. Goat’s yogurt adds a very faint bite to this recipe this is really nice.

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I served it with chili and it got gobbled up at a dinner party. I was surprised to taste that it produced the classic cornbread taste except so much richer and better than I had ever tasted before. It had a spongey, ridiculously moist, and vibrant taste to it. There is something about food that is really good for you and alive, that just tastes better.

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I was inspired by a recipe posted on Poppies and Papayas and this is what she says about the fermenting process:

The fermentation process in this cornbread recipe helps reduce the phytic acid content, which can bind to essential minerals such as magnesium, calcium, and zinc. Soaking grains in an acidic medium, such as the lime and yogurt, activate the production of phytase, an enzyme produced by good bacteria. Phytase helps neutralize the phytic acid allowing the magnesium, calcium, and zinc available in the grains to be absorbed instead of excreted.

2 cups cornmeal
1/2 cup buckwheat flour
1/2 cup brown rice flour
1 ½ cups filtered water
Juice of 1 lime
1 cup goat milk yogurt
3 eggs, lightly beaten
¼ cup organic agave nectar
¼ cup olive oil
1 tsp sea salt
2 tsp baking soda

Soak cornmeal and other flours in the water, lime juice, and yogurt. Allow to sit at room temperature in a bowl covered with a cloth in a spot away from the light for 12-24 hours. It will rise better if soaked for 24 hours.

Stir in the remaining ingredients and pour into a buttered/oiled pan (I used a large cast iron skillet)

Bake at 325 degrees for about 1 hour or until toothpick comes out clean.

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In my batch the center rose pretty high and so took longer to cook than the sides. I didnt want the pieces on the sides to get over cooked so I cut them out and served them letting the center pieces cook for another ten minutes.

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2 Responses to “Fermented Corn Bread (Gluten Free and Cow Milk-Free)”

  1. avenues of artistry January 21, 2013 at 11:32 pm #

    The Art Of Fermentation keeps popping up in my life. Guess its time to just buy it for myself!

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