Wheat Free!

I miss coffee.

It's not so much the caffeine I need as the intense flavor, rich aroma and warm breakfast beverage that even the finest green tea just can't seem to replace in my heart. But for 40 days I'll go without, since this is the season of Lent for Catholics, which lasts right up until Easter (this year on March 31). Even if you're not Catholic or not particularly religious, giving up an (arguably) obsessive habit for a certain period of time can definitely make you appreciate things in life you might take for granted. Many give up technologies and ultimately spend more valuable time with family. Others avoid candy or soda to realize just how quickly their waistlines diminish. I'm giving up coffee on a dare, but I'm also giving up a part of my life that's a lot bigger. Or rather, smaller: I'm giving up wheat.

"Did I read that correctly?" you might ask. "Miss Muffin/Cookie/Pastry Baker is going to go without a quite major ingredient needed to make muffins, cookies and pastries?  Is she just not going to bake at all until Easter?"

Well, no, actually. Giving up wheat for 40 days has shown me the kinds of possibilities out there to those with gluten intolerance who must eat GF (Gluten Free) as well as to those who just want to avoid potentially over-processed foods (yes, I'm one of those people looking into the Wheat Belly book by William Davis to lose a little belly fat).

What have I discovered? Corn. Rice. Almonds. Coconuts. Potatoes. Oats. All with the potential to help create delicious baked goods without a single grain of wheat.

My research naturally prompted a new experimental recipe, since I love to experiment almost as much as I love to bake. Craving muffins and thinking about cornbread, I searched the Internet for a GF concoction that might just serve the purpose. I found a Food Forum blog post by writer Margaret Hartley and swiftly adapted her gluten-free cornbread to fit my preferences: muffin tins, brown rice flour, honey and buttermilk in place of skillets, GF flour mix, brown sugar and just milk. Though you could try her original recipe, I am just pleased my own Cornbread Cakes actually turned out edible. They fulfilled my cravings at least!

Cornbread Cakes (Wheat Free!)

Ingredients:

3/4 cups brown rice flour (white rice flour will also work)
1 and 1/3 cups cornmeal (I only had course ground available, so the cakes will be a bit crunchy unless you have fine ground meal)
1/2 teaspoon salt
2 Tablespoons honey
3 Tablespoons melted butter (slightly cooled)
2 eggs
3/4 cup buttermilk
1/4 cup skim milk
1 cup chopped or frozen blackberries (optional--I couldn't find the blackberries I wanted)

Directions:

1.) Preheat the oven to 400 degrees. In a bowl, combine the flour, cornmeal and salt.

2.) In a separate bowl, combine the honey, melted butter, eggs, and buttermilk, stirring quickly so the mixture doesn't curdle. Add the wet ingredients to the dry ingredients and stir just to combine (do not overmix).

3.) Pour the batter into a muffin tin greased with nonstick cooking spray and bake for approximately 10-12 minutes, until the edges start to brown (the tops might still be light). Then let them cool just slightly before removing them from the pan and serving warm, with or without butter.

Mine turned out just a little more dry than I'd hoped, and crunchy due to the course ground cornmeal, but that's okay for a corn cake side vs. a corn cake "dessert."  Next time I might up the butter and sweetener just a touch, and adjust the oven time accordingly. But these were still quite edible with positive reviews from my mom already (I just baked them this morning). I like the hint of rice flour flavoring and the fact that these are so easy to put together. Just keep in mind, they won't rise (no leavening agent like baking powder or baking soda) because they're meant to be skillet style. But you'll get a descent little cake out of them with a perfect corn taste and no wheat required!

Corn is just the tip of the iceberg, too. With so many great grains, nuts and more out there, I don't miss wheat nearly as much as you might think. My blog posts might be a little infrequent during the month of March because of a busy work schedule, but not because of a lack of resources. I'm happy to appreciate what's out there for baking and focus more on treats that do have more health benefits too. It is nice to know I can make a sacrifice and still enjoy the occasional breakfast pastry or evening dessert with a nice cup of tea.

But I still miss my coffee.