rc

2 cups cornmeal
2 cups rice milk
2 tbls ground flax cooked in 6 tbls water
1 tsp baking powder
1 tsp baking soda
1/4 cup canola oil
2 pinches salt
1 tsp vinegar

Heat oven to 425

Grind flax seed in a coffee grinder to a powder. Add to 6 tbls of boiling water, reduce to simmer for 2-3 minutes until gummy. Set aside.

Combine cornmeal, powder, soda, salt

Separately, mix the vinegar into your rice (or soy) milk to make “buttermilk.” let sit for 1-2 minutes.

Combine all ingredients. Mix (make sure the flax is well mixed, but don’t over mix)

Heat cast iron skillet on a high. Add enough oil to cover bottom plus a bit more. Heat until just smoking (don’t over heat). This gives a nice chewy “crust”

Carefully pour batter in pan.

Bake 20-25 minutes. Until a toothpick come out clean.

Let cool 10 minutes before cutting.

I have always used Rumford Brand Baking Powder because our Mother and Grandmother said it was the Best, and they were not vegetarians or vegans, like I am = Rumford is = Aluminum free – Resealable, recyclable container – Double acting – Gluten free – Zero Trans Fat – Kosher: Pareve

and recently came out with a Reduced Sodium one that is 52 percent less sodium than other brands and still with all of the other same great things. “Traditional low-sodium leavening agents often produced baked goods that are less light and fluffy. Clabber Girl worked to find a formula that would result in lower sodium without changing the consistency and uniformity of the baked goods.”

All of Rumford products are also made in a Peanut Free Facility for those who are sensitive to peanuts. First on the market in 1879, it is now owned by Clabber Girl you can go to that website = Clabbergirl dot com and not only read about their products but check out their recipes. Most of which I have changed to be Vegan. Just recently their = Ancient Grains Challah. And NO, I do not work for them. I just know what is good and use that and am happy to pass on. Available at most grocery stores and WalMart.

Same thing with Corn Meal = only buy the Stone Ground with no added ingredients and when it comes to Flour = I only use King Arthur Brand = non bleached and non bromated. Mainly use their white whole wheat instead of their regular whole wheat. All available at most grocery stores and WalMart.

I rarely use salt – only a pinch or so when I make and eat grits and for baking when it must be added = and I only use Kosher Sea Salt.

Now for a sweetener, which I also rarely use sugar or any sweetener = other than natural fruit, berries, etc. and is =

ALSO GREAT FOR DIABETICS = I use the USDA Organic – Vegan – Non GMO – Low Glycemic and Gluten Free = Palm Flower Nectar Coconut Sugar. Now this I have to buy at the Health Food Coop along with a syrup I bought to use with waffles = Coconut Secret Brand – Raw Coconut Nectar Low Glycemic Sweetener that is More Nutritious with only 1.5% glucose and Not Hydrolyzed like most Agave is and has 90% fructose. It is 100% pure coconut tree sap, USDA Organic – Vegan, GMO Free, Gluten Free, Fat free and grown without chemicals, pesticides or herbicides.

I am not a diabetic but I do not want to be either so I watch my sweetener intake. Plus neither of these has a coconutty flavor. Their website tells their story and lists products, all RAW USDA Organic and Vegan, etc. which includes a coconut sugar crystals and coconut flour that my Health Food Coop did not have in stock. Thanks for your time.

One question: my cornmeal has a seriously rocklike texture in the bread. Do you all suppose I need finer-ground cornmeal? Or does it need to be, I don’t know, soaked or something?