November 14, 2017
Shannon Lea, AutoimmuneFoodie
This is my favorite cornbread recipe. It’s modified from my favorite buttermilk recipe from The Hominy Grill in South Carolina:
* 1 1/2 c. all purpose GF flour
Bob's Red Mill All Purpose Gluten Free Flour works great. If you don't tolerate bean flour, try Bob's Red Mill Paleo Flour.
* 4 tsp. baking powder
* 1/2 tsp. baking soda
* 3/4 tsp. salt
* 1 1/3 c. GF cornmeal
I use Bob's Red Mill GF cornmeal
* 2 1/3 c. Native Forest Coconut Milk mixed with 2 TB coconut vinegar
I like Coconut Secret coconut vinegar. Let sit 5 minutes after mixing
* 2 eggs
* 4 tbsp. grass fed butter or ghee, melted
I like Pure Indian Foods CULTURED ghee, which is lab tested to be very low casein/whey/lactose
** Grease a 9-inch cast iron skillet (or cake or pie pan). I like to use bacon grease.
** Sift together flour, baking soda, baking powder, and salt. Add cornmeal and sift again
** Mix coconut milk and eggs using a rubber spatula, combine with dry ingredients from above. Gently add butter until just combined
** Pour into skillet
** Bake at 450º F (230º C) for 25-30 minutes or until golden brown.
This makes great GF / Almost DF cornbread ❤️
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