Cornless corn bread???

That’s what my grand kids like to call my quick yeast-free ‘bread’ that I’ve been baking lately.  It’s a bit sweet, kinda crumbly like real corn bread, tastes almost like cornbread, and makes awesome ‘eggy bread’ (their version of French toast).  So, I’m going to have to share this with you all.  Just a few ingredients, no rising time, bakes in about 20-25 minutes and make the kids very happy.

Although some previously banned ingredients have been added back to their diet (some sugar, some butter and cheese), they are still corn free, soy free, and pretty much sugar free (except in some baked goods), and dairy free with the exception of the cheese and butter in small amounts.

Depending on how lazy I am when I make it or how much time I have, when I use the mixer this has a more bread-like texture (but not much more) and if I mix it by hand (really lazy or in a hurry) it has a more cornbread texture.  Just sayin’.

Cornless Corn Bread

Preheat oven to 350F


1/2 C organic brown rice flour

1/2 C organic white rice flour

1-1/2 Tbsp organic evaporated cane juice

1-3/4 tsp baking powder

1/2 tsp sea salt (I use Himalayan pink salt)

1 egg (I just Jumbo eggs)

1/2 C milk of your choice (I use Almond or Coconut Milk)

2 Tbsp oil (I use light Olive oil)

Mix dry ingredients well.  In separate cup, mix egg, milk, and oil, then add to the dry ingredients. Mix by hand or mixer until well combined. The batter is like a muffin mix.  Pour into greased and floured pan – 8”x4” loaf pan (doesn’t rise very much), 2 mini loaf pans, round cake pan, brownie pan, etc.  Whatever works for you.

Bake at 350F.  Just adjust the baking time accordingly.  In the loaf pan, it takes about 25 minutes, about 20 in the mini loaf pans, and probably less in the other pans.  Check after 15 minutes to see how done it is.  Too long and it’s too crumbly, too little and it’s not done enough.

I’m sure you can add things to this, or use different flour combinations or just one flour alone.  I’m finding that I like the brown and white rice combo for this.  Sometimes I’ll use a vanilla flavored Almond or Coconut milk and that sweetens up the bread a bit.

Enjoy!!  This is easy enough for the kids to make (young ones with supervision, of course).

Pictures next time.  I made two loaves this morning an they’re both gone before I decided to write this up.

 Stay warm, Angela

More pancakes please….

says my family, when I break down and make the yummiest pancakes ever!!!!  Putting grains back into their lives has been a blessing (I hope).  At least in the taste-bud department.

Having to spend a few days on my own with the boys (mama’s gone to see the big one), I decided to spoil them as only grandmas know how.  That by feeding them stuff they like, filling their bellies with good stuff while still making sure it’s ‘good’ stuff.  So one morning for breakfast, I decided to do a different pancake recipe.  Banana/coconut was all well and good, but hey, that’s the mama’s terrain.  Besides, I had no coconut flour, and mashing up bananas isn’t my favorite thing.  So I opted for an unknown, and made it very well known!  This is one I really enjoy too.  So, here’s Grandma’s favorite GF pancake recipe (at least as of this date, anyway).  We enjoy this with the addition of cocoa powder – not enough to make it chocolatey, but enough to give it a little bit of cocoa flavor.

Gluten free pancakes

Grandma’s Favorite GF Pancakes

  • 1/4 C sorghum flour
  • 3/4 C brown rice flour
  • 1/4 C white rice flour
  • 1/2 C arrowroot starch (or ¼ C arrowroot/1/4 C tapioca)
  • 1/4 C freshly ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 1/4 tsp cinnamon
  • 2 large or jumbo eggs (I use jumbo)
  • 5 TBSP agave nectar (or to taste)
  • 20 drops liquid stevia (or to taste – optional)
  • ¼ tsp vanilla (or to taste)
  • 2 TBSP extra virgin coconut oil
  • 1 C milk (I used coconut milk)
  • 1/2 C filtered water
  • 3 tsp cocoa powder (optional)
  • 1 small organic apple, cored, quartered and finely chopped (optional)

Just to clarify, I don’t use the apple when I use the cocoa.  Use 1/4 C sucanat or sugar cane crystals or other sugar product instead of Agave/stevia if you prefer to use a sugar.  Just adjust the liquid accordingly.


Blend all dry ingredients.  Mix wet ingredients until frothy, add to dry and mix well with mixer. You can also mix all ingredients in a food processor until smooth. Add more brown rice flour if batter is too thin, or more water if too thick.  You’re preference…

Pour batter ongluten free pancake in enamel panto greased griddle (I use an enamel fry pan and/or a steel skillet) with a smidgeon of coconut oil) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

Smother with butter and maple syrup.  We prefer to eat as is with no toppings.


Repeat with remaining batter.  This recipe yields a stack of pancakes high enough to satisfy about six hungry breakfasters.