I went to the doctor/nutritionist a couple of days ago to retrieve the results of a test I sent in awhile back. For any of you that know me well, you know that I am a bit of a medical anomaly. Anyway, it turns out I am allergic to dairy and gluten and then the doctor started throwing words around like hormone overload, insulin, potential diabetes, and major dietary changes. Needless to say I was totally freaked. The good news is that no permanent damage has been done and everything can be fixed. The bad news is I have to remove all dairy and gluten from my diet. This is hard for anybody, but to me it almost seems impossible for a college student who eats out most of the time and who is always eating with people. Seemingly impossible or not, however, it has to be done. So, after throwing myself a pity party, I began researching.
I must admit I am really lucky because I have already had some gluten/dairy free angels brought into my life who have started helping me figure out the new diet. My love for cooking will also come in handy. I am trying to look at it as just another cooking/baking challenge. This means that this blog will largely be Gluten and dairy free in the future, but trust me I will make sure everything tastes just as good as the original would have been. My first gluten and dairy free project post diagnosis was VANILLA CORNBREAD. I found it on the Gluten-free Goddess Blog and it is really good!
Gluten/Dairy Free Sweet Vanilla Cornbread
2 1/4 cups Bob's Red Mill Gluten-Free Cornbread Mix
1 cup light brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 rounded teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
1/2 cup and 2 tablespoons olive oil
1 cup very warm water
1 tablespoon vanilla extract
Preheat the oven to 375 degrees F. Line a 9-inch cake pan with parchment paper (including sides).
Mix the first 7 ingredients together, then add in the remaining 4. The batter should be the consistency of a thick cake or muffin batter. If it is too thick, you can add a couple of tablespoons of water.
Pour the batter into the pan and place on the middle rack of the oven. Bake for 25-35 minutes until the center is set and a toothpick comes out clean. Remove from the oven and let sit at least 15 minutes before cutting so that it doesn't crumble. You can serve with whipped cream, fruit, or just plain.
A few notes:
* If you can't find the cornbread mix, you can use 1 cup Bob's Red Mill Gluten Free Cornmeal, 3/4 cup sorghum flour, 1/2 cup tapioca starch or potato starch, and 1 teaspoon xanthum gum
*To make the recipe vegan, you can replace the 2 eggs with 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till its frothy