The Best Cornbread, Gluten-Free

I cannot over emphasize how much I enjoyed this cornbread.

The Best Cornbread Ever

1-1/2 cups Flour*

1/2 cup White cornmeal

1/4 cup Sugar

1/2 tsp. Salt

3 tsp. Baking Powder

1/4 cup, Butter, melted

2 Eggs

1 cup Milk

Honey

1. Whisk together dry ingredients.
2. Melt butter, stir in milk, add eggs--beat together with fork. Add to dry ingredients.
3. Stir just until dry ingredients are incorporated.
4. Pour into 8"x8" buttered baking pan.
5. Bake at 325º for 40 minutes, or until toothpick is clean when inserted into center.
6. Immediately cover top with honey.

*King Arthurs's Gluten-Free All-Purpose is what makes this recipe gluten-free.

Clean Living

 

Still calories that count, and a no-no if your tracking on the glycemic index. But, in a less than perfect world these treats from Costco are a viable option in my GF journey.

 

I've been serious about cutting wheat from my diet from the get-go, and into very rigorous adherence since returning from Kiawah Island and Charleston. But, a girl still needs something sweet from time-to-time.

 

Can't say I love these (the chocolate is mediocre), but I'm glad they're in my pantry.

 

At home and cooking this week--Sunday (eggs and Geechie Boy grits), Monday (cucumber-honeydew melon salad), Tuesday (oven-roasted potatoes-asparagus-tomatoes-olives), Wednesday (GF pumpkin bread and beef tacos with green rice). So, tonight CA made a Tommy's run for polish sausages with crispy fries. Tossed the bun, and didn't even miss it. Brunch had been another beef taco (leftovers from last night), so nutritionally I might have failed today except I ate tons of crunchy celerey with almond butter late afternoon. Short-changed my leafy greens today, but most days I load up.

 

Sunday

 

Monday

 

Tuesday

Wednesday

 

Tonight

 

 

Bread, My First GF

Gluten-Free Pumpkin Pie Bread

 

Made this recipe from long-time fav glutenfreegoddess.com--loving her recipes long-time. Way before I even considered a gluten-free life.

 

The texture on mine is a much coarser crumb, but still mighty moist and flavor-filled. I did substitute on both the buckwheat flour and millet--almond flour and oat flour, because that's what I had on-hand. Otherwise, I stuck to Karina's recipe because I know how well-researched and tested each of her recipes is. I have great respect with her acquired knowledge and food sense.

I've had almost no bread throughtout the past 8-weeks, not really missing it which has been a shocker.

Truly, truly, truly, eliminating "wheat" changes your whole perspective on hunger and cravings. Thank you Dr. William Davis. Your Wheat Belly book and blog have revolutionized my life.

Now that my internist and I have ruled-out Lupus, Rheumatoid Arthritis, heart disease, and Hypo-Throidism, I'm ready to research and refine my future food elimibations. Just taking away wheat has made a 25% (my estimation) improvement, which has already revolutionized my outlook. And, I expect that as my Leaky Gut heals over the six months estimated, I'll feel even better.