Gluten Free Cornbread (when you have NO gluten free flour)

Today I was going to make a wonderful pot of beans... but it turned out I started too late. We were going to have to have the veggie-full sloppy joe mix from yesterday (it has beans too). BUT, Little E and I aren't eating gluten, I really, REALLY wanted something other than rice with it.

After searching high and low for gluten free corn bread recipes, I figured out that most use the ratio of 2 cups corn meal to 1 cup gluten free flour.

Hmmm. I don't have any gluten free flour.... but I DO have some cooked quinoa in the refrigerator. So I took the brazillian approach and mixed all the liquid ingredients in the blender and added the cooked quinoa. Presto, quinoa flour. Brilliant.

it. turned. out. so. good.

not kidding.

Here is the recipe. (Adapted from celiac.com)

2 cups cornmeal
1 cup cooked quinoa
3 eggs, beaten
2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon soda
1/3 cup coconut oil
2 tablespoon maple syrup
2 tablespoons butter

Blend together eggs and milk in blender. Add quinoa, coconut oil, maple syrup and salt. In a separate bowl, combine dry ingredients and, stir into egg mixture. Put butter in a 10 inch cast iron skillet and heat in oven. Pour batter into hot skillet (Batter should sizzle). (Mine made enough for one cast iron skillet plus 6 muffins.)

Bake at 425F degrees for 30 minutes.