This morning’s flaxseed pone.
I frequently say that, after a certain age, we all should eat like diabetics even if we’re not. Bread is the hardest thing to cut down on. On the glycemic index, whole grain bread is no better than white bread. Cornbread also is no better than white bread. But hot bread is essential with the local winter diet, which revolves around (or revolved around, 50 years ago, but it’s still the best and cheapest winter food) pinto beans, cabbage in some form, and onions.
For a while I’d meant to experiment with flaxseed meal, having heard of its many virtues. But I had assumed that it would be difficult to work with. One Internet recipe I came across, for example, used five eggs. Why in the world (I thought) would someone put five eggs in a quickbread unless it was nearly impossible to get it to rise. It turns out that the five-egg recipe was just a stupid recipe.
Flaxseed meal will do anything cornmeal will do. A well-beaten egg definitely helps the batter and texture of the bread, but if you leave the egg out and use a bit of unbleached white flour, the flaxseed bread will rise just fine. I don’t use recipes for quickbreads, nor do you need one if you’re accustomed to making cornbread. The basic ingredients for flaxseed bread are flaxseed meal, a small amount of unbleached white flour, baking powder, and buttermilk. If you substitute flaxseed meal one-for-one for cornmeal in your favorite cornbread recipe, you’ll probably be fine.
The virtues of flaxseed meal are incredible. It’s low carb, high-protein, and low on the glycemic index. Plus, flaxseed is the richest vegetable source of omega-3 oil, almost as rich as fish oil. Flaxseed meal also has the same virtue as psyllium seed.
I’m getting rid of cornmeal and switching to flaxseed meal.
This link is for the Californians who don’t know what a pone is. And by the way, East Coast onions are better than California onions. I haven’t yet figured out why. Georgia?
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