Peter Reinhart's Gluten-Free Sprouted Corn Bread with Teff

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

sprouted corn flour (or cornmeal) 2¾ cups plus 1 tablespoon 11.75 333 84

teff flour (or another ancient grain or bean flour) ½ cup 2.25 64 16

baking powder 4 teaspoons 0.72 20.5 5.2

baking soda ½ teaspoon 0.11 3 0.8

salt 1 teaspoon 0.25 7 1.8

sugar (or honey or agave nectar) 6 tablespoons (or 4½ tablespoons) 3 85 21

buttermilk 2½ cups 20 567 143

eggs, slightly beaten 2 3.5 99 25

unsalted butter, melted 2 tablespoons 1 28.5 7.2

bacon fat or melted unsalted butter 2 tablespoons 1 28.5 7.2

Directions at awaytogarden.com

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