Corn Bread - GFCF Recipe

I'm always adapting recipies or combining several recipies and making substitutions so that I have stuff that I like to eat that is Gluten Free/Dairy Free or Gluten Free Casein Free (GFCF)


GFCF Corn Bread
2 1/2 cups corn meal
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons honey or maple syrup (add another 1/2 cup if you like your corn bread sweet)
2 large eggs, beaten
2 Tablespoons oil (I like canola)
2 cups fake buttermilk (2 cups rice milk and 2 tablespoons vinegar [I like white or cidar])

Preheat oven to 425 degrees
Combine all dry ingredients. Mix wet ingredients together then add to the dry ingredients. Stir until smooth. Add to a greased 8x8 pan or muffin tin.
Bake for 20-30 minutes
Note: This should be kept in the refridgerator after it cools as it does not keep very long without refrigeration.

Surrender to Win

Giving Up
For most of my life I’ve been giving things up, letting things go. It seems this is my life’s lesson. My husband is fond of saying, "Life keeps teaching us the same lessons until we learn them." Once in a while I feel the need to test a food item and see if it still makes me violently ill. But mostly I try to find fun restaurants and great recipes that are alternatives for the foods I love.

My plan is to post the things I've learned over the years. I gave up dairy (casein) 26 years ago, shellfish 14 years ago, soy 3 years ago and gluten a year and a half ago.

I focus on GFCF because Gluten and Dairy are the most difficult to avoid, especially in restaurants.

My dietary restrictions

My Restrictions, My Approach to Food
I do not eat dairy (casein) or gluten as my stomach hates those things. I also avoid most soy at least in high doses as it doesn't always agree with me. If I eat shellfish I end up with hives... so that's out too.


I eat eggs in limited doses, but don't eat other animal products/meat because I don't care for them.