Here is a cornbread recipe that tastes delicious and yet has several replacements. Don’t be scared! It’s easy. I usually serve it with my mom’s chili.
Golden Sweet Cornbread
1 c. brown rice flour (if you don’t need to be gluten free, just use regular all-purpose flour)
1/4 tsp xanthan gum (essential if making this gluten free- prevents crumbling)
1 c. yellow cornmeal
2/3 c. sugar (just regular, white granulated sugar)
1 tsp salt
3 1/2 tsp baking powder
1 flax egg (mix 1 T. golden flax seed with 3 T. water and let sit for 5-10 minutes- or you can just use one regular egg)
1 c. milk (I usually use original coconut milk from the carton. You could also use almond milk, soy milk, etc. or just regular milk.)
1/3 c. oil (I usually use canola or vegetable but you can use something fancier if you want.)
Make the flax egg and set aside for 5-10 minutes). Mix dry ingredients together in a bowl. Add the wet ingredients including the flax egg. Stir well. Bake in a greased 8×8 pan at 400 degrees for 20-25 minutes. It is finished when a toothpick comes out clean or when you tap the top and it doesn’t leave an imprint. It should spring back to the touch.
Sometimes people think eating gluten free is so complicated. It doesn’t have to be. You also don’t have to eat weird things. This recipe of my mom’s is naturally gluten free.
Mom’s Crockpot Chili
1 pound ground beef or deer, browned
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1-2 tomatoes, chopped
4 carrots, chopped (optional)
3 cans tomato sauce (8 oz each)
3-4 tsp chili powder
1 tsp salt
1/8 tsp cayenne red pepper
1/8 tsp paprika
1 can of beans (I cooked pinto beans in another crockpot because that’s what I had on hand, but normally we use kidney beans.)
If using dried beans, soak overnight and then cook in a crockpot all day.
Brown the ground beef. Chop all the veggies (I usually dice them into about 1/2 inch squares). Add all ingredients to the crockpot and set on low all day. See? Isn’t that easy? And no special modifications had to be made.
I usually serve with my Golden Sweet Cornbread.
If you are cooking for someone who is gluten free, always make sure your ingredients are gluten free. If you are unsure, please ask the person so you make sure they can eat it :-).