diff --git a/docs/baking/maple-sorghum-skillet-bread/image.png b/docs/baking/maple-sorghum-skillet-bread/image.png new file mode 100644 index 0000000..00736d2 Binary files /dev/null and b/docs/baking/maple-sorghum-skillet-bread/image.png differ diff --git a/docs/baking/maple-sorghum-skillet-bread/index.html b/docs/baking/maple-sorghum-skillet-bread/index.html new file mode 100644 index 0000000..17951c8 --- /dev/null +++ b/docs/baking/maple-sorghum-skillet-bread/index.html @@ -0,0 +1,155 @@ + + + + + + + + +
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+ +
+

Maple-Sorghum Skillet Bread

+ +
+prep 15 minutes, cook 50 minutes
+ +
+
+
+
× 8 +
+ +
This bread is prepared and cooked very much like cornbread; it even has a similar texture. The flavor, though is much sweeter (the maple syrup), and it tends to be somewhat less gritty. +
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+
+ +
+
+

1

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    +
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+
Adjust the oven rack to the middle position and pre-heat to 450°F. Place a cast-iron skillet on the rack, and allow it to heat for 10min after the oven has come to temperature. +
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+
+

2

+
+
    +
  • +
    + 1⅓ cups +
    +
    sorghum flower
    +
  • +
    + 3¾ cups +
    +
    cornmeal
    +
  • +
    + 1¼ cups +
    +
    sour cream
    +
  • +
    + ½ cup +
    +
    milk, whole
    +
  • +
    + ½ cup +
    +
    maple syrup
    +
+
+
Whisk the sorghum flower, cornmeal, sour cream, milk, and maply syrup together in a bowl to form a thick batter.
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+
+

3

+
+
    +
  • +
    + ¼ cup +
    +
    safflower oil
    +
+
+
Add the oil to the skillet and continue to heat until just smoking (about 5min). +
+
+
+

4

+
+
    +
  • +
    + 4 tbsp +
    +
    butter, unsalted
    +
  • +
    + 1 tsp +
    +
    baking powder
    +
  • +
    + ½ tsp +
    +
    baking soda
    +
  • +
    + ¾ tsp +
    +
    salt
    +
  • +
    + ¼ tsp +
    +
    xanthan gum
    +
  • +
    + 2 +
    +
    eggs, large
    +
+
+
Remove the skillet from the oven and add the butter. Once melted, pour the butter and oil mixture into the bowl containing the batter. Whisk in the butter mixture with the remaining dry ingredients, and finally add the eggs and combine with the rest. +
+
+
+

5

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+
    +
+
+
Immediately pour the batter into the skillet and return it to the oven. Bake until the top turns golden and begins to crack, and a toothpick inserted into the center comes out clean (about 20–25 min). +
+
+
+

6

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+
    +
+
+
Once fully cooked, remove the skillet from the oven and allow to cool for about 5 min. Then, gently remove the bread from the skillet and allow to cool for a further 20 min on a wire rack. +
+
+
+ +
+ +,  + https://shop.americastestkitchen.com/the-how-can-it-be-gluten-free-cookbook-volume-2.html +
+ +
+ « Back +
+ +

Gluten-Free Flour

+ + +

Maple-Sorghum Skillet Bread

+

Pizza

diff --git a/src/baking/maple-sorghum-skillet-bread/data.yml b/src/baking/maple-sorghum-skillet-bread/data.yml new file mode 100644 index 0000000..b67a59a --- /dev/null +++ b/src/baking/maple-sorghum-skillet-bread/data.yml @@ -0,0 +1,48 @@ +title: Maple-Sorghum Skillet Bread +timings: + prep: 15 minutes + cook: 50 minutes +icons: [gluten-free, vegetarian] +servings: 8 +description: > + This bread is prepared and cooked very much like cornbread; it even has a similar texture. The flavor, though is + much sweeter (the maple syrup), and it tends to be somewhat less gritty. +steps: + - ingredients: [] + directions: > + Adjust the oven rack to the middle position and pre-heat to 450°F. Place a cast-iron skillet on the rack, and + allow it to heat for 10min after the oven has come to temperature. + - ingredients: + - { amount: 1.33, unit: "cups", item: "sorghum flower" } + - { amount: 3.75, unit: "cups", item: "cornmeal" } + - { amount: 1.25, unit: "cups", item: "sour cream" } + - { amount: 0.5, unit: "cup", item: "milk, whole" } + - { amount: 0.5, unit: "cup", item: "maple syrup" } + directions: + Whisk the sorghum flower, cornmeal, sour cream, milk, and maply syrup together in a bowl to form a thick batter. + - ingredients: + - { amount: 0.25, unit: "cup", item: "safflower oil" } + directions: > + Add the oil to the skillet and continue to heat until just smoking (about 5min). + - ingredients: + - { amount: 4, unit: "tbsp", item: "butter, unsalted" } + - { amount: 1, unit: "tsp", item: "baking powder" } + - { amount: 0.5, unit: "tsp", item: "baking soda" } + - { amount: 0.75, unit: "tsp", item: "salt" } + - { amount: 0.25, unit: "tsp", item: "xanthan gum" } + - { amount: 2, item: "eggs, large" } + directions: > + Remove the skillet from the oven and add the butter. Once melted, pour the butter and oil mixture into the bowl + containing the batter. Whisk in the butter mixture with the remaining dry ingredients, and finally add the eggs + and combine with the rest. + - ingredients: [] + directions: > + Immediately pour the batter into the skillet and return it to the oven. Bake until the top turns golden and begins + to crack, and a toothpick inserted into the center comes out clean (about 20–25 min). + - ingredients: [] + directions: > + Once fully cooked, remove the skillet from the oven and allow to cool for about 5 min. Then, gently remove the + bread from the skillet and allow to cool for a further 20 min on a wire rack. +credit: + name: "How Can It Be Gluten-Free Cookbook: Volume 2, pgs. 178–179" + url: https://shop.americastestkitchen.com/the-how-can-it-be-gluten-free-cookbook-volume-2.html diff --git a/src/baking/maple-sorghum-skillet-bread/image.png b/src/baking/maple-sorghum-skillet-bread/image.png new file mode 100644 index 0000000..00736d2 Binary files /dev/null and b/src/baking/maple-sorghum-skillet-bread/image.png differ