Okay, I'll admit it. I didn't use real garlic. (I can almost hear the muffled gasps of horror.)
In my own defense, at least I didn't use the chalky supermarket powder. Instead, coarsely ground garlic -- in a cellophane package from the Mexican foods section-- actually hints at the real thing.
But now put the soup on, dearest, and gather 'round the table for an early winter supper.
1 cup white rice flour
2 tablespoons Ancient Harvest quinoa flakes
2 tablespoons sugar
3 teaspoons corn-free baking powder (1 teaspoon cream of tartar, 1 teaspoon arrowroot powder, and 1 teaspoon baking soda)
3/4 teaspoon non-iodized salt
1/2 teaspoon Mexican granulated garlic
sprinkle of caraway seeds
2 tablespoons expeller-pressed oil
1 organic, free-range egg
1/2 cup water
Preheat oven to 425, and grease an 8’’ glass pie plate.
Whisk together dry ingredients in large bowl.
In smaller bowl, combine wet ingredients with fork or whisk. Pour over dry ingredients, combining gently with a rubber spatula just until moist. Do not overmix!
Pout into greased glass pie plate. Top with 1 tablespoon minced onion and a sprinkling of dried parsley or oregano.
Bake for about 17-20 minutes until lightly browned.
Cool, still in pie plate, on wire rack. Cut into wedges and serve with hearty bowlfuls of winter vegetable soup!
(Curious to learn more? Scroll down on this Cook's Thesaraus page and think granulated garlic, NOT garlic "powder".)
10 November 2006
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2 second helpings:
This sounds good. I found diced fresh garlic with no additives at Whole Foods, BTW. You get the flavor of fresh without all the work. :)
I am so excited to have found your site and this recipe. I became corn intolerant just in the past year, which is a huge disappointment. I adore corn. I love cornbread and have made it weekly with soups every fall and winter my entire adult life. I'll be giving this a try as soon as the cool weather hits. Baked beans and corn-free cornbread! Yay!
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