Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh
I taught Lithuanian cooking classes for about 10 years and spent a month studying at the University in Vilnius, Lithuania. This recipe is adapted from one in the English language cookbook Please to the Table by Anya von Bremzen, which is available in U.S. I normally use Arrowhead Mills gluten-free cornmeal, as it has the texture I prefer. I've also used Bob's Red Mill gluten-free cornmeal, which is finer than Arrowhead Mills. Depending on the brand of cornmeal you use, you might need more liquid. The coarser the cornmeal, the more liquid it will absorb. Note that Bob's Red Mill cornflour to me is just a finer grind of Bob's Red Mill cornmeal. In the U.K., cornflour is the thickening agent called cornstarch in U.S.
The bread is about 1” deep when baked in 8x8” (20x20 cm) pan. This is a very mild tasting bread apart from the tang from the feta cheese. I would also try cooking a chopped onion until very soft to add flavor and moisture. You can also add herbs to the batter. The bread is nicest served warm and is quite tender, so it can be easily sliced and microwaved. You can cut into croutons and pan fry to top soup, chili, salad, etc. Or cut into 3” squares and halve the squares for sandwiches with smoked ham.
- 1 cup (4 oz., 112 g.) crumbled Feta cheese
- ¼ cup (2 fl. oz., 60 ml.) sour cream OR ¼ cup vanilla Greek yogurt (it may be too tangy with the sour cream)
- 1 egg
- 1 cup (240 ml.) milk
- ½ stick (2 oz., 56 g.) melted butter
- 1 cup (about 5 oz., 140 g.) cornmeal (1 cup of coarser cornmeal will probably weigh more than fine and absorb more liquid)
- ¼ cup King Arthur gluten-free flour blend (You could probably use any gf flour you like that doesn't contain xanthan gum or baking powder)
- 1½ tsp. gluten-free baking powder
- ¼ tsp. baking soda (bicarbonate of soda)
- No xanthan gum
- In a 6 cup (1½ l.) bowl, stir together the feta cheese, sour cream or yogurt, eggs, milk and melted butter.
- Stir dry ingredients together and stir into wet mixture. Blend well. It's quite a wet batter now, but thickens during the 15 minute standing.
- Turn oven on to preheat to 375°F (190°C) and leave the batter to sit for 15 minutes. This allows time for cornmeal to swell and absorb liquid. Pour into a greased 8x8" pan.
- Bake in preheated oven until light golden brown and firm to the touch, about 30-40 minutes.