For various reasons, I keep a supply of gluten-free flours on hand, mostly due to, I am sad to say, my brief efforts at gluten-free baking. These days, I mostly use these flours for specific recipes, and, sigh, thickeners. The lesson I took away from my naive, young, wide-eyed baking experiment was that it took too many ingredients, too much time. Continue reading “Gluten-Free Pantry — GF Flours to Keep on Hand”
A couple of weeks ago, I wrote about the awesome-tasting breads made with chickpea flour (and reader, I confess, I gobbled those breads so fast, I barely managed a picture!). Those breads were largely European in nature; this week, I’m turning my tastebuds to South American and Mexico.
I have three favorite corn flour, or masa harina or masa arepa, based breads to share with you. While the ingredients list is essentially the same, the three are very different. These easy-to-make breads won’t replace my beloved corn tortillas; they simply add delicious options to my dinner routine. Plus, they are naturally gluten-free, which makes them even better! Continue reading “Latin American Corn Breads”
Cachapas are a sweet and savory (and gluten free!) corn pancake from Venezuela. Traditionally, they’re eaten with a bit of butter and melted cheese (just fold them in half and enjoy!). You can customize them however you want, of course. Pulled pork, roasted vegetables, chicken — all make great fillings for your naturally gluten-free corn pancake. Adjust the size of the pancake (and cooking time) accordingly.
I like to serve mine with a simple salsa either directly over the melted cheese or as a dipping sauce on the side.
(Note: this recipe isn’t 100% authentic — I’ve developed it over time based on lots of research.)