Corn Bread- Gluten Free
1 cup whole milk or milk substitute
1/4 cup olive oil (or butter)
1 egg or (1 tablespoon flax seed + 2 tablespoons warm water)
1/8 cup honey
1 1/4 cup yellow cornmeal
1/2 cup brown rice flour
1/4 cup tapioca flour/starch
2 teaspoons baking powder
1/2 teaspoon sea salt
Grease a 9 inch square pan with butter or olive oil and preheat the oven to 400ﹾ.
Combine wet ingredients and mix.
Combine dry ingredients in a sifter.
Sift all the dry ingredients into the wet.
Stir until just moistened.
Pour into a pan and bake at 400ﹾ for 20-25 minutes or until the sides just begin to brown.
Optional add ins
Add 1 can drained whole corn kernels for a rich moist addition.
Add 1 cup grated cheddar cheese and 1/4 cup canned jalapenos for cheddar, jalapeno cornbread.
Spread in a larger pan - cookie sheet size and drizzle the top with honey and butter for a sweet treat.
Gluten is the protein portion of wheat, barley and rye. Some people have difficulty digesting the gluten. The gluten can get into the blood stream and cause all kinds of inflammation from irritable bowel to memory loss and skin rashes. It's controversial, who should or shouldn't go on a gluten free diet. I trust your symptoms - to find out if gluten is a problem for you, simply avoid it strictly for a week and see what happens. Some people need a longer elimination diet and others need nutritional support to heal up the damage done by gluten.
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