RECIPE ~ Mock Cornbread

Being on a diet prohibiting wheat, gluten, dairy and corn, I must admit I miss all things with corn, especially during autumn harvest time! How I miss cornbread muffins... This ingenious recipe tastes quite a bit like a light cornbread, and comes from The Food Allergy Cookbook by Marilyn Gioannini. Pictured here using brown rice flour and topped with sugar-free jam.

1 1/2 cups millet flour or brown rice flour
1 Tbsp arrowroot flour
1 1/2 tsp baking powder
1/4 tsp salt
2 Tbsp sunflower oil
1 Tbsp honey or other sweetener (optional)
1/2 cup soy milk or other milk substitute, or water

Preheat oven to 400F. Grease 9 cups of a muffin tin with vegetable oil.

Mix flour, arrowroot, baking powder and salt in a medium bowl. Work in oil with your fingertips. Add the remaining ingredients and mix briefly, just long enough to moisten the ingredients. Rice flour seems to require 1/2 cup liquid, but use 1/3 cup for millet flour.

Divide the dough evenly among 9 muffin cups and bake about 12-15 minutes. Let cool briefly, then loosen with a spoon to remove. Cool on wire racks. They come out about an inch tall. (Double the recipe for 1 dozen taller breads.) Best enjoyed freshly baked and warm with a pat of ghee, honey or jam, or enjoy as a side to soups, salad meals or bean dishes.

NOTES These begin to harden after the first day, so rather than let them get stale, eat fresh -- they also freeze very well! Thaw and reheat in the toaster or oven. Ayurvedic principles discourage heating honey, so preferably use brown rice, maple or agave syrups for baking.

FOR INDIVIDUAL DOSHAS
Excellent for all doshas!
VATAS choose brown rice flour, brown rice syrup and almond or rice milk (avoid millet and soy)
PITTAS use amaranth, barley or tapioca flour, any milk substitute, and maple syrup
KAPHAS use millet or barley flour and soy milk, omit sweetener