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

Grain free

for now!!!  Yeah, part of the healing process my family is going through.  Healing the body from the inside out, repairing the gut so the system functions well and absorbs the nutrients that will help it heal.  Then more detoxing, but with less trauma once the gut is taken care of.  All along with regular bodywork and spinal manipulation.  MCS is not fun, but there is so much learning that has been going on for all of us.  Especially in eating healthier.  So, they’ve gone gluten free, along with the corn, soy, dairy, etc etc etc.  Now the diet (at least temporarily until the gut is better) is grain free and nut free and bean free, plus a lot of other things that are not allowed.  A lot of meat and veggies and figuring out a different type of bread for them.

Enter the mighty coconut!!!  Coconut oil has been a staple since the MCS started.  Such a healing oil and can be used for almost everything.  Now we are playing with coconut flour.  Of course, dear daughter now is sensitive to coconut….  as a young child living in Florida she was allergic to palm trees and especially coconut palms.  Went through the whole allergy shot business (this was before I knew about alternative methods of doing things), and that plus time pretty much took care of that.  Since the constant use of all things coconut recently, she’s become a bit sensitive to it again.  But it’s do-able as long as it’s not overkill.

So, anyway, with the elimination of grains and nuts, dear coconut will make do.  My first foray into coconut bread was a total disaster, although the pup likes when that happens.  She loves my disasters and waits for the yummy biscuits that they become.  After several tries and a very happy four-legged, I found something that worked, that tasted good and got the A-OK from all of us.  Adapted from the original at, I tweaked quite a bit to make a batch that they could eat without any problems.  I halved the original, wanting to be sure it worked, and I decided to make mini-muffins instead of a bread.   The original recipe calls for regular coconut flour, but I used a mixture of ground dried coconut and coconut flour (two very different ingredients).  I put some unsweetened dried coconut into my food processor to make what is more or less a coarse powder instead of flour.  It works.  The recipe below will make 20 mini-muffins or about 9 regular muffins.

Grandmas Coco-Zucchini Muffins/Bread

  • 1/2 large zucchini, shredded
  • 3 extra large eggs
  • 2 Tbsp extra virgin coconut oil
  • 6 drops Stevia (or to taste)
  • 2 Tbsp unsweetened applesauce
  • 1/4 C coconut flour
  • 1/8 C coconut powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder (starch free)

Preheat oven to 350 degrees.

  1. Whisk together the dry ingredients.
  2. In a separate bowl, mix the wet ingredients.
  3. Add the dry ingredients into the wet and stir well until there are no lumps.
  4. Pour into an oiled muffin pan and bake for 20 minutes (for mini muffins).
  5. Let cool, and enjoy.

This is one to play with.  Because of the new diet, sweeteners are out except for stevia.  I used applesauce in place of agave, which I would normally use.  I also used the liquid form of stevia instead of the dry packets, which are mixed with other ingredients that won’t work for them right now.  I’ll probably add a bit of vanilla next time (vanilla bean is off limits but not sure about the extract.  I have to check on that).  It’s a pretty tough diet but it’s a temporary one.  I’ll also try this with apples and again with pumpkin.

So that’s my story for now.  Thanks for reading.


Playing around

with making some sweets for the sweeties.  Managed some delicious banana muffins last week, tried my hand at a carrot cake for Easter dessert (a bit over-baked, so will try again-too carroty for the kids but the mama liked it), and an ‘awesome’ (per the kids) banana bread.

When I first started baking gluten free (GF), I was living in Austin, TX. – elevation of approx. 541 ft.  I am now in Colorado, just outside of Boulder, elevation 4979 ft.   Sooo, after thinking I had things down pat, the move taught me that I sure didn’t.  Different ovens and different altitudes mean different humidity levels, different timing and trying again to get things ‘just right’.   And my live-in food critics certainly let me know when they are, and aren’t!  (I forgot to mention the cinnamon cupcakes I attempted that wound up being used for doggie treats once they are dried out and hardened up enough).  I’m finding that breads and muffins are pretty do-able, but making a good cake/cupcake with the limits we have going for us is a bit more difficult.  But we will persevere.  I’ve only just started on the sweets part of this journey.  Children (and mama) cannot live by bread alone.

Here’s my recipe for Banana Bread (no nuts).  I hope you enjoy it.

Grandma’s Banana Bread

Preheat oven to 350 deg. F


  • 1/2 C Amaranth flour
  • 1/2 C Sorghum flour
  • 1-3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 egg (room temperature)
  • 1/2 C coconut milk
  • 1/8 C coconut oil
  • 1/2 tsp pure vanilla
  • 2 Tbsp agave nectar (or to taste)
  • 1 ripe banana

Directions:  Whisk the dry ingredients together.  In separate bowl, mix wet ingredients well, including the banana.  Add the dry ingredients and mix well with mixer.  Pour into  a greased and floured small loaf pan.  Bake for approx. 30-40 minutes or until toothpick inserted comes out clean.  Let cool a bit before removing from pan.  Continue to cool on rack.  Slice and enjoy!

This is a recipe for a small loaf, but you can surely double it for a larger loaf and add nuts for a banana-nut loaf.   I’m sure this will also bake up great in a muffin pan.  It turned out to be very moist, so I will probably play some more with it to make it more bread-like.  Or maybe not since the kids really liked it as it is.  We’ll see.

We use coconut milk a lot, but you can also use regular dairy milk or other milk substitute.  For sugar users, you can use about 1-3/4 Tbsp of regular sugar instead of the agave.  You can also substitute the flours for whatever gluten-free flour you have on hand.  This is something I decided to try because I had a ripe banana staring at me and my previous cupcake experiment went down the wrong street and the kids really wanted a treat.  So play…..

I will try to get photos posted at some point.  It’s just that they get eaten before I get a chance to take a pic.

Love and light, Angela