Sugarless (white refined sugar free) Cornbread

I was going to make the honey banana bread but then realized we had not bananas so I went to another recipe of Kathy's. I haven't tried it but it looked delicious when I took it out of the oven. We'll see how people like it tomorrow at the gathering I made it for.


Kathy’s Wheatless, White Sugarless, Cornbread Recipe

Dry Ingredients:
1/4 cup yellow cornmeal
1/2 cup rye flour
1/2 cup soy flour
1/4 cup maple sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:
1/2 cup soy milk
1 egg, unbeaten
2 Tbsp corn oil
1 cup plain yogurt

Non-stick Cooking Spray

Combine dry ingredients in a mixing bowl. Whisk briskly to mix thoroughly.
Combine soy milk, egg, and corn oil in a small mixing bowl. Mix together thoroughly with a fork.
Add yogurt and soy milk mixture to dry ingredients. Whisk briskly to mix
Pour into 8 or 9 inch greased baking dish. Level top with spatula. Or drop into a muffin tin.
Bake at 375 degrees for 20-30 min, until top is nicely browned and toothpick inserted in the center comes out clean. Bake 15 -20 min for muffins or until toothpick inserted in the center comes clean.
Serves 10-12 people

For Honey Cornbread Recipe:
Use 1/3 cup honey and reduce yogurt to 3/4 cups

Cream Cheese Frosting

Since I didn't post yesterday, I'm going to post two today. Both recipe's are related so it works out well. Cream cheese frosting is the most popular for red velvet cake. Recipe below:

1 stick of butter (non-dairy or regular)
2 cup or 8 oz of plain Tofutti cream cheese
1 cup confectioners' sugar

Cream together well. You can use an electric mixer but it is not necessary.

By the way...my family tried the red velvet cake with the frosting and really liked it. They said it was about the consistency of butter mochi but the flavor was excellent. I'm going to try some different flours to see if that makes a difference and I'll let you know.

the beginning

So...ever since seeing Julie and Julia the other week I've been thinking about starting a blog. Since I've recently entered the world of wheat-free, dairy-free cooking I decided to blog about that. While the rest of my family enjoys their wheat and dairy filled meals I've enjoyed created some wheat- and dairy-free versions of whatever they are eating.

My plan is to create a dish a day and post the recipe and instructions and also how it tasted compared to the real thing. I'm going to try my best to do one dish a day but I can't promise anything. I'm going to try a variety of baked goods, traditional dishes, along with inventions of my own and my friends who are wheat- and dairy-free.

Feedback is welcome. Let me know if there is a dish you would like me to try a wheat-free, dairy-free version of. I'm game for anything! I enjoy cooking when I have time and since I'm currently unemployed, I've got a little time on my hands.

Hopefully this will be a fun adventure for everyone!