 Blue-est Corn Cakes from Gluten Free Warrior Yes, they are an alarming color. The muffins I made with this flour also were a little freaky to eat. My son thought they were chocolate they were so dark.
Color aside, I was in the mood for some sort of GF baked good this morning. I had been meaning to try a recipe or two from the Gluten-Free Warrior cookbook, written by Genevieve Sherrow who lives in Philadelphia and whom I've had the pleasure of meeting and getting to know a bit. For the recipe, I substituted her recommended corn meal and flour for the brands I had on hand, which can be a little risky, since GF flours don't necessarily substitute at 1-1 ratios or act the same with the other ingredients. Since I was essentially making pancakes, I wasn't worried about whether the cakes would rise. In fact, for pancakes, I prefer them thin. In addition to the ingredient substitutions, I decided to cut the recipe in half, since I knew I'd be the only one eating them. It's kind of hard to measure half of 3/4 of a cup of almond milk, and I wasn't about to add only half an egg, so I knew I was introducing a lot of wildcards to the mix. I was a little worried when I tasted the batter, which had a slightly bitter aftertaste. I carried on, and despite flipping a half-cooked one face down on the counter, I managed to plate a nice serving of corn cakes, which I buttered and ate with maple syrup (Genevieve suggests using jam, which didn't appeal to me). They were very good and I ate them all. Corn cakes, by design, are a little heavy and dense, but these were fairly light and fluffy. My alterations and substitutions were apparently okay (except I think I will blame my "flipping incident" on the extra half an egg.)The flavor was good, they were easy to make, and I had all of the ingredients on hand. I'd call that a homerun! Comments are closed.
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