Dietary baking from corn flour recipes

From the corn flour of fine grinding you can bake bread, tasty and healthy.

We’ll tell you how to cook bread from corn flour in the oven at home.

Some bake yeast bread from a mixture of corn and wheat flour, it is certainly useful, but not all fit.

Bezdorozhevoy bread from corn flour is more useful, you will get it right, bake the same people in Latin America, known since ancient times tortilla – corn tortillas.

Corn Dietary Bread without Wheat Flour and Yeast Recipe

Ingredients:

  • Corn flour – 2 cups;
  • Kefir – 1 glass;
  • Egg of chicken – 1 pc .;
  • Salt – 1 pinch;
  • Food soda – 1 pinch;
  • Ground spices (nutmeg, turmeric, ginger, cumin, coriander, fennel);
  • Grease for lubricating the mold (butter or a slice of lard).

Preparation

It would be better if we take 1 glass of cornflour grind and 1 glass – a little larger. Also you can replace half a portion of corn flour – barley, buckwheat or oats. If you did not find such kinds of flour on sale, they can be easily obtained by grinding the croup in a small home mill. To obtain barley cereals, we need a familiar barley, for oatmeal – unpropelled flakes.

Mix the corn flour (or in a mixture with flour fromanother cereal) with kefir, soda, salt and egg. You can knead the dough on water or milk, in this case soda should be extinguished with a few drops of lemon juice. Egg can also not be included in the composition, if it is required to comply with your diet.

Add a little spice to the dough to improvetaste and aroma. If you want, add 1-2 tablespoons of sesame seeds, this will improve the test structure, as well as the overall utility of baking. The dough should not turn out to be too steep, let’s light it, roll it in a com and let’s stand for about 20 minutes. During this time, we will heat the oven to about 200 degrees.

Lubricate the form with fat, fill it with a 3/4 depth test and put it in the oven. You can pour sesame seeds on top. Bake corn bread for 25-30 minutes.

Such bread should not be baked much, it is more tasty fresh, count on 1-3 meals.

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Oh, long ago had passed the days when a light feedNikita Khrushchev (who promised Americans gruel show) was a queen corn fields. And then the bread sold in stores of maize and maize flour was – the dam! But no, do not take root dish of corn flour in our East Slavic kitchen. Meanwhile, corn flour (and barley) has been and remains a very popular ingredient in the cuisines of different nations to this day.

Many have heard about the famous Italian polentaor Moldavian hominy, Mexican tortillas or Georgian mchadi. The Americans (southern and northern) still revere the corn, and in southern Europe it is still held in high esteem. And we are … We are in this respect particularly boast nothing (except sweet corn sticks Soviet times). Therefore, we can only learn the art of cooking of corn flour, the recipes of which went to modern humans inherited from the ancient Aztecs.

Tortilla Mexican

Oh if we’re talking about the Aztecs, who foundedMexico City, and then begin to learn recipes from corn flour with Mexican tortillas. These tasty corn tortillas themselves and by themselves, and as the basis of many dishes of Mexican cuisine. For real tortillas needs an open fire and a special clay pan. But we will cope with them on a regular skillet.

Ingredients:

  • Corn flour (half cup)
  • Water (half a cup)
  • Margarine (50 g)
  • Salt

Preparation:

Margarine finely chop with a knife. We sift the flour and add to margarine, to the same – a pinch of salt. Rubs the margarine with the flour in chips and slowly pouring the water, knead the dough. Divide the dough into several parts (by number of future cakes), cover with a towel and leave for fifteen minutes. Then roll out dough thin round cakes and fry them on both sides of the dry (no oil!) A hot skillet. Tortilla ready! They can be eaten instead of bread, and you can go ahead and cook …

On the basis of tortillas can be cooked tostados -same flour tortillas, but fried in oil. If between two tortillas put the stuffing, sprinkle them with cheese and fry in oil, the result is a quesadilla. And if Burrito topple into a tube, then the dish is already called burritos. That’s funny. Is not it? But amuse only Mexicans. And, for example, in Georgia are preparing a “laconic” corn tortillas.

Mchadi from Georgia

Recipes mchadi and tortillas are very similar, but it is still different dishes. If interested “feel the difference”, prepare both and compare.

Ingredients:

  • Corn flour (3 cups)
  • Butter (50 g)
  • Water (half cup)
  • Salt

By the sifted flour, add a knob of butter,a pinch of salt and adding water, knead a soft and slightly sticky dough. Wet hands form the oblong dough patty that laid on the heated pan and bake in the oven. This method of cooking mchadi closest in their baking pans in a traditional stone “ketsi”. But many housewives mchadi fry in a pan in vegetable oil (as usual burgers). Serve the cake with cheese (ideally – with or suluguni Imereti).

Polenta from Italy

By and large polenta – it’s hearty and tastyporridge, which initially was considered food for the poor. But over time, it “got to the core” and more affluent Italians, and besides, even “ennobled”. Polenta recipes differ mainly additives. It is prepared with cheese, vegetables, mushrooms, seafood, minced meat. For starters try the polenta with cheese.

Ingredients:

  • Corn flour (350 g)
  • Water (600 ml)
  • Milk (400 ml)
  • Butter oil (150 g)
  • Cheese (200 g)
  • clove of garlic
  • A piece of stale bread
  • Greenery

Preparation:

Prepare in advance for cheese polenta (rubbed ongrater) and garlic oil. For the latter, melt the butter in a frying pan and fry the crushed garlic clove. To take only tolstodonnuyu polenta pot. The water and pour the milk into a saucepan and boil. Then add to the crumbled bread and, stirring constantly, pour all the flour. Cook it on low heat, without ceasing to interfere with (easier to do it a wooden spatula). Cook polenta fifteen minutes, add to it grated cheese. Adding small amounts, waiting until all the cheese is dissolved in the porridge. At the end pour garlic oil and remove the pan from the heat. Serve with greens.

Corn bread from America (by Stephen King)

Are you surprised? No, of course, the master of literary horror he did not invent this recipe, and even did not publish it anywhere. But in his works corn bread is very often mentioned. Remember the “Green Mile”? And the corn bread, which the hero of Tom Hanks regaled black giant? And, certainly, this bread was prepared according to the traditional recipe, which is at a premium at all housewives southern US states.

Ingredients:

  • A glass of corn meal
  • A glass of sour milk
  • Tablespoon sugar
  • Incomplete glass of water
  • Egg
  • Butter (2 tablespoons)
  • Baking powder (sachet)
  • Salt
  • Soda for food (a quarter of a teaspoon)

Preparation:

In advance turn the oven and place it in an emptytolstodonnuyu pan (even heated). Meanwhile, pour into a bowl tablespoon of flour and fill it with boiling water (half a glass). Whipping whisk brewed flour, add to it sour milk (yogurt, yogurt) and eggs. In another bowl, mix the remaining flour, sugar, salt, baking soda and baking powder and pour it all into the liquid mixture. Knead the dough (whisk or fork, but not with a mixer) to dissolve all lumps.

We get out of the oven pan and melt the onher butter. Oil poured into the dough, and it remains lubricates the entire pan. Once again mix the batter and pour it into the mold. Bake twenty to thirty minutes. Willingness to define bread on golden crust and the time when it will begin to move away from the walls of the pan.

Note:

Spicy additives and filling (paprika, saffron, garlic, fried meats, cheese and so forth.) Was added to the batter just before it is poured into the mold.

Generally considered a dietary corn flour anduseful product. Knowingly cooking recipes out of it as “multinational”. So do not pass by, he saw on the counter of a supermarket bag with cornmeal. Try yourself as a researcher of ancient culture of the Aztecs, who not only liked corn, but also worshiped her, calling her his golden sun.

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A customized print-friendly version of this recipe is available by clicking the “Print Recipe” button on this page.

This cornbread is a rare compromise between Southern and Northern cornbreads: it’s “just right,” as far as the amount of sugar. It’s tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeño peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

View step-by-step
directions on our blog

Ingredients

  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups milk
  • 1/2 cup unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
  • 7 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 5 1/2 ounces cornmeal
  • 1 3/4 ounces sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 10 ounces milk
  • 4 ounces unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
  • 213g King Arthur Unbleached All-Purpose Flour
  • 156g cornmeal
  • 50g sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 283g milk
  • 113g unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9″ square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Stir in any desired herbs, cheese, corn kernels, or other flavorings.
  4. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.
  5. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
  6. Spread the batter into the prepared pan, or scoop into the muffin tin.
  7. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
  8. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Nutrition Information

  • Serving Size 1 muffin (70g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 200
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 220mg
  • Total Carbohydrate 26g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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  • excellent meals for breakfast are delicious and flavorful oatmeal pancakes with kefir Cooking time: 25-27 minutes;
  • Portions: 3;
  • Kcal: 101;
  • Protein / Fat / Carbohydrates: 3.2 g / 1.5 g / 16.2 g

According to their taste characteristics, oatmeal pancakes with kefir in no way inferior flour counterparts. In this case, the benefits from them are much greater. Oatmeal in its nutritional characteristics refers to those products, the consumption of which stimulates the work of the stomach. Thanks to this, the fritters made on oatmeal are useful to the sick, slimming people and those who hold fasting.

Contents:

    • correct choice of dishes for oladushek oatmeal kefir
    • Ingredients
    • properly prepare the dough for oladushek kefir with oat flakes
    • Fry pancakes oatmeal kefir
    • Fragrant oat pancakes on kefir(video)
    • oat pancakes on yogurt: recipe( photo)

correct choice of dishes for oladushek oatmeal kefir

Prepare lush and delicious cakes will not work, even thwhether to take fresh foods. The

cause should be sought in the incorrectly selected container and temperature regime. If you prepare for the first, then the choice is made in favor of metal and deep containers. Only it does not add odors to the test and does not allow it to splatter during mixing.

For oatmeal pies to be perfect in all respects, they fry on a cast-iron frying pan. She has only two, but at the same time extremely important advantages.

Experienced hostess say that oat pancakes will turn out incredibly tasty, if properly pick up the dishes for their preparation

Firstly, it heats evenly on electric and gas stove. Secondly, the surface evenly spreads heat. As a result, cakes are not burned, regardless of the quality of the oil used.

If we talk about the second component, about the temperature, then all the ingredients should be room temperature. Regardless of whether cakes or sauce are prepared for them, the products should lie on the table for a while. Only after that they can be used. Otherwise, do not wait for noticeable taste characteristics.

Ingredients Dough:

  1. corn flour – 2 tbsp. L.;
  2. Wheat flour( the highest grade) – 2 and ½ st. L.;
  3. Egg chicken – 2 units;
  4. Sugar sand – 2 tbsp. L.;
  5. Salt – ¼ tsp;
  6. Baking soda – 1/3 tsp;
  7. Sour milk or kefir – 100 ml;
  8. Fresh sour cream( up to 12%) – 1 tbsp. L.

Sauce:

  1. Sand sugar – 2 tbsp. L.;
  2. Canned or fresh berries – 250 g;
  3. Mint – 1 leaf.

properly prepare the dough for oladushek kefir with oat flakes

In order to make the dough turned out air, baking soda to extinguish vinegar should be. Beginner cooks should remember that this is done only when cakes are made on the water. Otherwise, the used dairy products will act as a “quencher”.No less attention should be paid to the issue of adding flour.

The dough should not get too thick or “sparse”.The benchmark is biscuit dough.

If it does not fall under the example above, then the situation is easy to fix. Density can be added by making 1 tbsp. L.Flour, and to help make it a little less thick can kefir or water. Here everything depends on the characteristics of the dish. If you plan to bake a diet cake, you need to make adjustments to the list of products. The number of eggs decreases to one, and flour – up to 1 tbsp. L.The emphasis is on oatmeal flakes, which are less caloric.

Frying oatmeal pancakes on kefir

Once all the products have been collected and reached room temperature, you can proceed to the practical implementation of the recipe.

To make the fritters gentle, the oatmeal flakes should be ground in a blender

The work procedure is as follows:

  1. Flakes of oatmeal should be ground in a blender to a 1-homogeneous consistency.
  2. At the same time they should not become like flour, otherwise ready cakes will lose most of the flavor characteristics.
  3. In a deep container, 2 kinds of flour are mixed.
  4. In a separate bowl, eggs are beaten.
  5. All components are mixed in one bowl.
  6. To taste, the recipe provides for the addition of salt.
  7. After the oatmeal is added, it is still mixed.
  8. Preheat the frying pan on an “average” fire.
  9. Add vegetable or butter.
  10. On each side of the cake roasted for 5-7 minutes.
  11. Finished pancakes are laid out on a plate.

Regardless of whether they were prepared on water or kefir, cakes are served with various sauces to the table.

Fragrant oatmeal fritters on kefir( video)

When it comes to sauce, everyone here is free to choose what will please his taste buds. In this case, do not rush to extremes. Too bright sauce will “absorb” the flavor of oat cakes. The optimal solution will be jam, jam or sour cream. It is served in small containers with a teaspoon. Guests themselves choose the sauce that they like more.

Oatmeal pancakes on yogurt: recipe( photo)

Before starting to prepare pancakes, oat flakes should be soaked in kefir for about 15 minutes.

In the oat flakes, add the egg and sugar. Carefully all mix

Fry oat pancakes should be on a well-heated frying pan for about a minute

Fritters fry the second side until golden

Serve pancakes better immediately after preparation ofSour cream or honey. Bon Appetit!

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