Adaptive Cooking: Wheat-free, Soy-free, Dairy-free Corn Bread

Friday, March 1, 2013

Wheat-free, Soy-free, Dairy-free Corn Bread

This recipe is so authentic, nobody will ever guess it is wheat and dairy free. I love cornbread!

Favorite Cornbread

(very light and fluffy)

2 cups corn flour

2 Tablespoons sugar

4 teaspoons baking powder

1 cup milk or milk substitute

3 eggs, beaten

1/3 cup vegetable oil

In mixing bowl, combine dry ingredients. Stir in milk, eggs, and oil. Do not overbeat.

Pour into greased 9 x 9” baking pan or muffin tins.

400 degree oven 15 to 20 minutes.

1 comment:

AnonymousApril 8, 2013 at 7:17 AM
Thank you for sharing, I love corn muffins as well! I have yet to find a good GF and WF recipe so this I will have to try. I am not much of a baker so I usually prefer premade. Have you ever had any Bavarian Breads? I just tried the wheat free bread and it is scrumptious.
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I have been managing my many food allergies / intolerances with special recipes for over 20 years. I avoid wheat, barley, oats and all related grains. I avoid dairy products from cows, although I am able to use sheep or goat products sparingly. My worst symptoms occur with legumes; soy, peanuts, green beans, dried beans, lentils, and peas of all kinds. Even vanilla, which is a bean - causes me problems. I avoid all plants in the gourd family; zucchini, cucumber, squash, pumpkin, melons. I do not eat fruit with pits; cherries, peaches, apricots, plums. Lately, I am finding grapes, grapeseed oil and wine are not my friends.

This list is fairly restrictive, yet over the years, I have learned to adapt favorite recipes with alternative ingredients. I have learned what products work for me, and when I entertain, I find my guests never miss the common ingredients I must avoid. I am frequently asked for recipes and I've decided it is time for me to share my recipes with the world. This idea has been with me for many years, but it was not until my daughter, Meshell Alyse agreed to help me with the photography that I felt I could manage the overwhelming task of introducing my special way of cooking to the world. Enjoy!