When I first started going gluten-free, corn foods were a staple of mine. Now, I try to limit myself to eating all organic corn products just because corn is the most genetically modified food out there, besides soy and wheat that is. And it is just not processed well by our bodies because of that. I also understand going "corn-free" for health reasons or "allergies". I did that for 6 months a few years back, which was a challenge being a gluten-free too, but I know it also helped add an extra level of healing to my small intestines. Corn can be a very rough grain to digest, especially if your gut is in a very sensitive state. So, that may be something to consider for yourself if you are still not finding true success on a gluten-free diet...
But for now, I make organic corn bread muffins, and this one is egg-free as well...
Vegan Cornbread Muffins Recipe
Vegan Cornbread Muffins Recipe
2 cups of organic yellow cornmeal
1/2 cup of brown rice flour (or other GF flour of choice) sorghum is a good choice too
2 cups of almond milk or coconut milk beverage
1 TB of apple cider vinegar
2 ts. of cream of tartar (or baking powder)
1 ts. of baking soda
1/2 ts. of sea salt
2 TB of sucanat
1/4 cup of olive oil
2 TB of ghee, or vegan "butter" alternative, or more oil works too
First, pour the 2 cups of milk product in a bowl with the 1 TB of apple cider vinegar. This need about 10-15 minutes to sit and "curdle" to become more like a buttermilk kind of milk. Then in a large mixing bowl, mix the cornmeal, GF flour, and the rest of the dry ingredients. After the milk has curdled, add that to the dry mix along with the olive oil and ghee. Then mix well. It seems like it may be a watery batter, but because the cornmeal is dry and thickens while it bakes it is ok that it is "more" watery than a normal muffin mix.
Now here is my rhubarb sauce recipe if you so desire to add...
1 cup of finely chopped rhubarb pieces
1/4 cup of agave nectar (vegan) (or use honey if you are not vegan)
1/2 lemon squeezed
1 1/2 - 2 ts. of corn starch (mix with 1 ts. of water in little bowl before adding to help it dissolve)
2 TB of sugar-free strawberry jam
Put all of the ingredients in a sauce pan, and cook slow for 10-15 minutes until all of the rhubarb is broken down and thickened. It will look like an applesauce texture, and let it cool before you use it to help it thicken. It is also very hot when it the saucepan, so be careful. This recipe can be doubled and tripled and then saved in a canning jar in the fridge for a few weeks to use as a jam, sauce, or filling. I had some in the fridge I wanted to use up so that is why I added it to the muffin mix. Turned out yummy, and a nice little twist as well.
To add the rhubarb filling to the muffin, add 1 spoonful of the cooled rhubarb sauce to the muffin tops before you put them in the oven. Put as much or as little as you desire, and then bake in a pre-heated 350 degree oven for 25 minutes. This recipe of muffins makes about 12 larger muffins. Then bake and you will know they are done when the cornbread turns a golden yellow and there is no gooey mixture.
They tasted great warm from the oven. Or with an added drizzle of honey or ghee on them would be yummy too! They are good for a few days after baking, but I would recommend putting them in the fridge instead of leaving them on the counter to store. They just store and taste better that way. Although I always like to warm my leftover muffins just a bit before eating...
I hope you enjoy!
Have a beautiful summer day!