I adapted my first recipe to be diabetic friendly and gluten free. I am excited to announce it was quite a success. We had chili last night so how to make the corn bread to go with it??
I would normally use a recipe that contained half wheat flour and a cup of sugar. My parameters for our new way of life are to continue with freshly grinding all our grains and NOT using artificial sweeteners (no offense to anyone who does, I just feel like if God didn't make it, it ain't good for us). We have been focusing on eating a whole foods diet for quite awhile now, all these life changes just make us take it to a higher level. It's a good thing there, right?
So, I did all freshly ground corn meal, replaced the sugar with applesauce, used extra eggs still warm from the chickens :), put in some fresh corn that I was going to blend up but forgot to and then the typical ingredients-butter, salt, baking powder and milk. It was great, not crumbly and pretty, too. I have some stevia on order, next time I might just put a dash of that as we do like our cornbread a little sweet. But we could live without it. We are noticing now that we do not use sugar things taste a lot sweeter on their own.
Now, duplicating could be a problem. I'm afraid I'm a lot like my grandmother and I don't measure and each dish seems to be unique. But I think we could swing it again, no problem.
blessings
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