Gluten-free corn bread & black bean salad

making corn bread with kefir

making corn bread with kefir

I was in the local health food store the other day and saw organic corn meal and was inspired to try and make some gluten/sugar-free corn bread. This is my third gluten/sugar-free baked good creation and I think I’m getting the hang of it. As always, I searched my cookbooks and on-line for a couple other recipes and then adapted them. I’m getting used to the weird “x” ingredients – xanthan gum & xylitol.  I happened to have some farm-fresh kefir from the winter farmers’ market so used that rather than coconut or almond milk so this version isn’t quite dairy free (small amounts of kefir are allowed in my diet to help counteract the piles of antibiotics I have been taking for the past 15 months). This came out tender and moist. For those who like their baked goods sweeter, I’d suggest eating it with some nice berry jam.

Gluten-free cornbread

Mix together:

  • ¾ cup gluten-free flour ( I used brown rice, oat & millet)
  • 1 1/3 cup cornmeal (organic is likely not GMO!)
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 Tablespoons xylitol

In separate bowl, mix together

  • 3 Tablespoons melted butter
  • 2 eggs
  • 1 cup kefir, nut milk or milk

Add wet ingredients to dry and mix together in as few strokes as possible.

(One recipe I saw suggested adding 1 ½ cups of blueberries, strawberries or chopped cranberries. I haven’t tried that yet!)

Bake in greased pan at 400 degrees F. for 15-20 minutes until toothpick comes out clean

making black bean salad

making black bean salad

I mixed up a batch of black bean salad to eat with mine. (Black beans, chopped onion & chopped red pepper with a couple tablespoons of red wine vinegar. Add some fresh chopped basil or cilantro and some fresh ground pepper. Diced tomato would be good too.)

enjoying corn bread and black bean salad

enjoying corn bread and black bean salad

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2 thoughts on “Gluten-free corn bread & black bean salad

  1. I have never used xylitol before. What is that, a sweetener? Why not use stevia, is there a reason? Also, what does the xanthan gum actually do – does it help bind the dough in lieu of an egg? I am beginning to look at glutenfree options myself…..

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    • The xanthum gum helps to hold baked goods together since there is no gluten to do that. Yes xylitol is a sweetener. It’s fine to use stevia if that’s what you prefer. xylitol may have some health benefits but it is still being studied. (check out the links in the post for some more info.)

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