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Originally Posted by tboroson
I'd like to work up a gluten-free, NT friendly recipe for corn bread - ideally, no grain except the corn meal. I'm thinking I'd like to soak the cornmeal in the buttermilk (or in a blend of kefir and fresh milk). My question is, for those of you who do this, do you do it at room temperature or in the refrigerator? I've soaked flour in water with a little kefir or yogurt, at room temperature. So, I'm assuming this is the same. But, there's still that little niggling "Put dairy in the refrigerator!" bug whispering in my ear  |
Corn doesn't need to be soaked like flour, in whey or whatever. It needs to be soaked in lime water. I have never done this, but apparently you can buy lime and dissolve it in water and soak it. That's the way Mexican cooks prepare corn, to make masa flour for tortillas -- it's the traditional way, and eating corn without lime soaking causes pellagra, I believe. That's lime the mineral, not the citrus fruit. Maybe someone else has actually done this and can tell us about it.
Or you can buy masa flour, which has already been prepared that way, and use that. But it's more of a flour than cornmeal.
Ann
