Posted by Paulette Insall

Since having to avoid gluten containing foods for the past five months {have been diagnosed gluten-intolerant and will soon be having tests done for celiac disease}, I have been struggling trying to cope without bread…..a main staple in my daily diet my entire life. Oh, this southern girl LOVED her bread! Let me tell ya! Especially cornbread! So suffice it to say, eating ain’t been easy these past few months. Just going out to eat….something that made things easier in the past….actually makes life harder now. I also found out I’m dairy intolerant as well {which I’ve suspected for years because I was lactose intolerant for most of my 20s and took Lactaid pills to cope with the discomfort}, so no more cheese or ice cream for me either. As well as a few other foods….which I mentioned in this post. Since the diagnosis, I’ve also figured out on my own that I’m also intolerant of garbanzo beans/chickpeas….so no more hummus for me. So no garbanzo bean flour {which I’m finding alot of pre-packaged gluten-free baking mixes use} else I’m in a horrendous amount of pain for hours….and can’t do much else besides lie on the couch. Yeah….no fun.

On the plus side, since going gluten-free I’ve lost 10 more pounds…making for a grand total loss of 37 pounds {I now weigh around 115 lbs. on my little 5″-2 1/2″ frame}….and can’t seem to put on weight anymore. I do think that doing the green smoothie/raw foods thing in the beginning of this food journey did a lot of healing of my digestion process and metabolism….no telling how much damage I’d done over the years of eating whatever I wanted. I now have the metabolism back that I had in college, which is a miracle direct from God! Not something that I thought I’d ever be able to say!

So, my plan is to share my successful gluten-free adventures with you here ’cause I know that many of you are struggling with similar issues right now.  I pray that it will give you hope that you CAN do this and know that you are not alone!

Here’s pics of the flours+corn meal+non-dairy milk I used. The recipe will be below the pics. Let me know if you try this and how it turns out. Oh and if you make any modifications of your own. :) xoxo


My modified version of this recipe from Gluten-Free Girl
Click here for a printable PDF version

1/4 cup sorghum flour
1/8 cup tapioca starch
1/4+1/8 cup cornstarch
1/4 cup sweet rice flour
1 teaspoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon flax meal
¼ cup shortening (not butter)
2 large eggs
1 cup coconut milk (i like so delicious brand)
1 cup yellow cornmeal

Preheat the oven to 425°.

Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.

Cut the shortening into the flours, like you would when making pie dough. Do this until you end up with walnut-size pieces in a sandy flour. (Shortening is essential here. Butter just won’t work the same. My granny loved her Crisco!)

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir. {Notes: I added my cornmeal in the beginning with the flours and it still worked, even though my batter was a bit lumpy. Batter will be thin.}

Pour into a well greased {with solid shortening} 9″ round cast iron skillet {preferred} or a 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

Notes:
Don’t expect your gluten-free foods to be exactly like their glutened counterparts….they won’t be. Typically, the batters will be thinner…they won’t rise as much…and they won’t taste the same…they aren’t supposed to ’cause they are not made from wheat. Go in with an open mind and you’ll adapt much more easily. Occasionally, you’ll come across something that will be almost like the original {as was the case with this cornbread for me} and even better than the original. The key is to keep things as simple as you can and take baby steps….just roll with it ’cause otherwise you’ll drive yourself nuts! lol!

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8 Responses to gluten-free bread adventures….southern cornbread

  1. Roberta says:

    Hey Paulette…so tough trying to follow any good meal plans when eating out! I think that is why we just don’t eat out as much anymore…pretty much stopped for the past 3 years now. Only when we are on the road and I stick to cracker barrel and have eggs, potatoes and bacon…no more hash brown casserole…wahhhh! For years I have replaced all flour with my own ground oatmeal flour. I don’t know if I’m gluten free…just preferred the sweetness of oatmeal flour in my corn muffins. Also I use buttermilk which doesn’t seem to have the milk solids that make you lactoise intolerant. My favorite recipe is for blueberry, cornmeal muffins. I also have a great recipe for orange muffins if you need it, I add lots of nuts and dried fruits to it. Of coursed I haven’t lost the weight that you have…really fell off the wagon this summer. My downfall is popcorn and wine…lol

  2. Hi Paula,

    I’m a Celiac and also a painter! Udi’s makes fabulous gluten-free breads and rolls and muffins! If you can’t find them in the freezer department of your local supermarket or health food store, they are available online:0) Best of luck with your tests! I was diagnosed two years ago and was mis-diagnosed for about 25 years. You don’t want to eliminate gluten until you are confirmed positive for Celiac however or it will alter the test results.

    Very best wishes to you on this journey and happy painting! :0) xxx

  3. sunshine says:

    I can’t wait to try this.. !! I’ve been gluten free for a while now but, I’m not as strict (as I don’t actually have a major allergy). I can see the benefits from abstaining.. BIG TIME! sooo, Cornbread is on the list. Woot!

  4. I was surprised to see “gluten free” on your blog in my reader. I’ve been following (mostly quietly) for over a year. I have been gf for almost 6yrs now. Those first months and year are the worst.

    I have recipes and links on my blog (which I don’t update a lot anymore since having baby 5) http://www.glutenfree4goofs.wordpress.com

    Hope you can find something helpful there.

    I love how yummy your corn bread looks. Just a tip, you might want to buy a flour mill to save $$. Those prepackaged little flour bags are insane! I can also help you with where to get bulk cheaper. But some things keep and others do not…Anyhow, just sending out a lifeline if you need a hand. :)

    Two of my favorite-sensible-gf bloggers are onlysometimesclever.com and glutenfreehomemaker.com

    And…if you like bread you need to get a recipe book by Bette Hagman.

    Happy baking!

  5. jessie[at]jessiegunderson[dot]com

    oops forgot my email

  6. Oh, this is awesome…I’m in the process of seeing a naturopath for dairy and gluten problems. Thanks for sharing your story!
    xo
    lynn

  7. hey – me too! An Artist with an autoimmune disorder. For many reasons – I paint and then prepare a wonderful meal to celebrate life! Your work is fantastic! Thanks for the post and the recipe.

  8. I call the eating part of my life “challenging” now !
    I shall have to try your recipe. We have that top brand down here in Australia. I have found that I just use the White Wings GF flour in place of the normal flour in my cakes. Yes they do not raise as much but people cant tell the difference. With eating out here in Oz I ring the restaurant days before and let them know I am coming and can they help me out. I am a veggie too with I list of other challenges so I am so much fun to eat out with. Usually they are great when they have had the notice.
    Thanks for the recipe.