1/2 cup corn meal (plus a little extra for dusting the can) 1 cup gf flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup dried cherries 1 egg, lightly beaten 1 cup yogurt 1/4 cup molasses 1 Tablespoon honey 2 Tablespoons gf brown sugar 1/4 cup canola oil
Getting prepared: For this recipe you will need a 28 ounce empty can or better yet, a 1 pound coffee can, cleaned and dried thoroughly. Butter can generously and dust with cornmeal. Set aside.
You will also need a large stockpot and a trivet or the lid to a mason jar (or something similar) so that the can does not rest directly on the bottom of the stockpot.
Bring a full pot (not the stockpot you are planning to use for the bread) of water to a boil.
In a medium bowl, combine cornmeal, gf flour, baking powder, baking soda and salt. Stir in dried cherries and set aside.
In a separate bowl, combine egg, yogurt, molasses, honey, brown sugar and canola oil. Mix well.
Add dry ingredients to wet ingredients and stir until just combined. Scrape dough into prepared can (fill until it is about 3/4 full).
Cover can with a large square of buttered aluminum foil. Puff up top of foil so it gives room for bread to rise. Secure foil with a rubber band or a piece of kitchen twine. Set trivet in center of stockpot and place can on top of trivet. Pour boiling water around can until it reaches about 1/2 way up sides of can. Cover stockpot and simmer for about 2 hours (check occasionally and add more water if needed). When done bread will have risen some and will be firm to the touch. Remove can from pot and let bread cool in can for about 1 hour, then invert can and tap until bread releases from can. Slice and serve.
This is kind of an unusual way to make bread but the results are very good and you and your kids will have fun making it. The bread is slightly sweet and my kid's loved it.
We used The Gluten Free Pantry's Country French Bread Mix flour for the gf flour in this recipe