Prep time: 10 mins

Cook time: 20 mins

Total time: 1 hours

Serves: 6-8

Ingredients

• 1.5 cups gluten free flour blend (I use King Arthur Measure for Measure)

• 1 cup organic dry polenta

• 2 tablespoon organic brown sugar

• 1 teaspoon baking powder

• 1 teaspoon sea salt

• 1 cup buttermilk

• 1/2 cup cold unsalted butter, cubed + 2 tablespoons for the casserole dish

• 1/2 cup shredded or grated cheddar cheese

• 1/2 teaspoon baking soda

  -One 8x8” casserole - buttered.

  Instructions

• Preheat oven to 375 degrees.

• In a food processor, combine dry ingredients, Pulse to combine.

• Pulse in cubed butter until completely incorporated. Mixture should be a sandy consistency.

• Move mixture to a large work bowl. Stir in buttermilk until just combined. Do not over mix.

• Allow dough to hydrate for 10-15 minutes while your prep the baking dish.

• Add 2 tablespoons of butter to the casserole dish and move to the oven to melt.

• Once butter is completely melted, remove from oven and dump the dough out into the dish. Butter will pool around the sides. This helps to form a crispy, crusty edge. Spread dough out evenly to all four corners of the dish and smooth to make an even surface

• Bake for 20- 30 minutes.

• Cool for 30 minutes before cutting into squares.

Notes:

Honey- Use raw honey instead of brown sugar. Whish this into the buttermilk before adding to the dry ingredients. You can also use add it in addition to the brown sugar for a slightly sweeter bread.

Baking- This recipe is can also be made in a cast iron skillet or as biscuits on lined baking sheets