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.
- 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
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.)