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 8×8” (20×20 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.