Dry container, blitz into medium-coarse flour:
1 cup of uncooked buckwheat grains
0.5 cups of uncooked rice grains
Add 0.5 teaspoons of salt and 1 teaspoon of baking soda, no sugar.
Large wet container:
2 eggs
1.5 tablespoons sesame oil
1 tablespoon lemon juice
400 ml plain yoghurt
Add the dry stuff to the wet mixture, set aside and since the mass gets sort of solid in a few minutes, add a random amount of milk to thin it a bit, then scrape the still sort of shape-keeping and nowhere near flowy batter into a hot high-edge pan well-covered in a bit of rapeseed oil and a lot of molten butter, pat flat, cook on high heat to get a decent crust, flip into a second buttered pan, cook through.
So, clearly, this impro-on-the-theme-of-cornbread didn't go exactly according to plan, but the thing turned out to be THE most bread-like so far. The brown colour helps, haha, a lot. Might actually try to stick the same mix into a square oven form (followed by the oven, duh) next time to continue with the mind-trickery.
Because, try as I can, real gluteny bread is just so so so freaking attractive. And not even just the proper black bread, keep having daydreams about tearing into random chewy white buns too... oeh, stuuuupid stomach. The cake-shaped-and-coloured cornbreads up to this point have been a welcome addition to the menu, yes, but no way do they fill the "bread vacuum". You could as well try to eat riceballs and pretend they are potatoes - short carbohydrates both, afterall.
Anyway, plan for next time:
0.75 cups buckwheat
0.25 cups rice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking soda
2 eggs
2 tablespoons sesame oil
2 tablespoons lemon juice
400 ml pack of yoghurt
Cheers,
Hedi
