Gluten-Free Corn Muffins - A Spicy New Recipe With a Secret Ingredient

Our newest gluten-free muffin recipe- grainy and tender with a hint of spicy.

Come Together

My heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody. But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.

Love.

That's why this past year was so tough, Babycakes.

So much anti-love. So much devoted divisiveness. So much snide finger pointing and blame. So much snark and cynicism. So much collective denial. So much hurt and incredulity for anyone who has a heart. Or tenders a tendency to listen rather than rail. And this year's ending. Its post-hurricane holiday season bruised by glass-eyed shock and long, long heartache. Every mother in the world nested that cold pit of terror darkly inside her deepest, secret place. That place without words. The terror is clean and razor sharp. It beats, too, like a heart.

So I must write about it. In words that sting and stutter in their inadequacy.

I am tired of our culture of death. I am weary of our appetite for power and violence. I am numb from the depth of greed that poses as success.

I tell you this because I must. I have no choice, truth be told. I gotta talk about it. If you visit for the recipes only, or stop by for encouragement and celiac support, you may be raising an eyebrow right about now. You might prefer fun and perky chit chat. Not all this complicated feeling stuff. I know.

Recipes, inspiration and support- it's all here for you. My family and I knit our love of good food and gluten-free support for you. We have for seven years. And will continue to do so in the new year.

But you should know- goddess status aside- I struggle with this stuff every day- just like you. I know you do, too, because you are here right now. Reading these words.

You care.

You love.

You worry.

You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.

Love can win.

Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.

I am turning to the new year with hope for a better one. Where not one single child is riddled with bullets (is this really too much to hope for?). Where our political process is governed by doing the right thing- and not by money, and its corporate culture of greed. Where guns are not sexy. And our appetites are hungry for knowledge, art, culture and truth.

I know, I know. My Age of Aquarius hippie artist proclivities are showing.

And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.

A match made in heaven.

Or hatched by a Gemini goddess wrestling with light and dark.

You decide.

Read more + get the recipe >>

Our newest gluten-free muffin recipe- grainy and tender with a hint of spicy.

Come Together

My heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody. But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.

Love.

That's why this past year was so tough, Babycakes.

So much anti-love. So much devoted divisiveness. So much snide finger pointing and blame. So much snark and cynicism. So much collective denial. So much hurt and incredulity for anyone who has a heart. Or tenders a tendency to listen rather than rail. And this year's ending. Its post-hurricane holiday season bruised by glass-eyed shock and long, long heartache. Every mother in the world nested that cold pit of terror darkly inside her deepest, secret place. That place without words. The terror is clean and razor sharp. It beats, too, like a heart.

So I must write about it. In words that sting and stutter in their inadequacy.

I am tired of our culture of death. I am weary of our appetite for power and violence. I am numb from the depth of greed that poses as success.

I tell you this because I must. I have no choice, truth be told. I gotta talk about it. If you visit for the recipes only, or stop by for encouragement and celiac support, you may be raising an eyebrow right about now. You might prefer fun and perky chit chat. Not all this complicated feeling stuff. I know.

Recipes, inspiration and support- it's all here for you. My family and I knit our love of good food and gluten-free support for you. We have for seven years. And will continue to do so in the new year.

But you should know- goddess status aside- I struggle with this stuff every day- just like you. I know you do, too, because you are here right now. Reading these words.

You care.

You love.

You worry.

You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.

Love can win.

Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.

I am turning to the new year with hope for a better one. Where not one single child is riddled with bullets (is this really too much to hope for?). Where our political process is governed by doing the right thing- and not by money, and its corporate culture of greed. Where guns are not sexy. And our appetites are hungry for knowledge, art, culture and truth.

I know, I know. My Age of Aquarius hippie artist proclivities are showing.

And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.

A match made in heaven.

Or hatched by a Gemini goddess wrestling with light and dark.

You decide.

Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Cornbread Stuffing with Maple Roasted Acorn Squash

Maple Roasted Acorn Squash Two Ways- Stuffed + Unstuffed (Cornbread Stuffing)

While we're all adjusting to turning the clocks back (excuse me while I yawn), I thought I'd reprise two Thanksgiving friendly recipes today. Both recipes are redolent with old fashioned autumnal goodness. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier.

First up is an easy, favorite side dish of mine- maple roasted acorn squash (and it's vegan, therefore perfect for those of you sharing your humble meal with vegetarian and dairy-free guests). The second dish is one of my oldest tried and true recipes.

It is from my very first Thanksgiving as a married woman, in fact.

We won't discuss how long ago that was, Darling, but I will admit it was way back with Husband Number #1 (it being first and all). I was anxious to do it up with style on my first Thanksgiving (as any blushing bride would be) and had the sudden inspiration to use cornbread and apples as a stuffing instead of the traditional- and familial on both sides- bagged white bread and sage dressing. And then I added curry.

Maybe that's when they began to notice I wasn't exactly a dyed-in-the-wool Pilgrim-esque kind of girl.

I'm not at all certain Husband #1 cared for it.

Husband #2 is a huge cornbread fan. And a curry fan.

Coincidence?


Read more + get the recipe >>

Maple Roasted Acorn Squash Two Ways- Stuffed + Unstuffed (Cornbread Stuffing)

While we're all adjusting to turning the clocks back (excuse me while I yawn), I thought I'd reprise two Thanksgiving friendly recipes today. Both recipes are redolent with old fashioned autumnal goodness. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier.

First up is an easy, favorite side dish of mine- maple roasted acorn squash (and it's vegan, therefore perfect for those of you sharing your humble meal with vegetarian and dairy-free guests). The second dish is one of my oldest tried and true recipes.

It is from my very first Thanksgiving as a married woman, in fact.

We won't discuss how long ago that was, Darling, but I will admit it was way back with Husband Number #1 (it being first and all). I was anxious to do it up with style on my first Thanksgiving (as any blushing bride would be) and had the sudden inspiration to use cornbread and apples as a stuffing instead of the traditional- and familial on both sides- bagged white bread and sage dressing. And then I added curry.

Maybe that's when they began to notice I wasn't exactly a dyed-in-the-wool Pilgrim-esque kind of girl.

I'm not at all certain Husband #1 cared for it.

Husband #2 is a huge cornbread fan. And a curry fan.

Coincidence?


Read more + get the recipe >>

reade more... Résuméabuiyad

Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipolte or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small peice of dark chocolate
• 1 1/2 cups water, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil. Saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add more veggies if you like such as celery, carrots, bell peppers, corn, etc...delicious!

On to the Sweet Chia Cornbread....

Lots of texture and completes the chili dish, can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness can omit the chia seeds and 1/2 cup of water, it just adds some extra nutrition (see below) and is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or flour of choice
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

Why Chia Seeds?

100% more essential fatty acids than salmon

Double the anti-oxidants found in blueberries

6 times more calcium than milk

6 times more iron than spinach

41% your daily fiber in one serving

Anti-inflammatory

Provides natural extended energy. Known as 'Aztec running food'

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipolte or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small peice of dark chocolate
• 1 1/2 cups water, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil. Saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add more veggies if you like such as celery, carrots, bell peppers, corn, etc...delicious!

On to the Sweet Chia Cornbread....

Lots of texture and completes the chili dish, can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness can omit the chia seeds and 1/2 cup of water, it just adds some extra nutrition (see below) and is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or flour of choice
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

Why Chia Seeds?

100% more essential fatty acids than salmon

Double the anti-oxidants found in blueberries

6 times more calcium than milk

6 times more iron than spinach

41% your daily fiber in one serving

Anti-inflammatory

Provides natural extended energy. Known as 'Aztec running food'

reade more... Résuméabuiyad

Gluten-Free Vanilla Cornbread Recipe

A wedge of vanilla cornbread. Gluten-free yum.

This is not your average weeknight cornbread. You know, the one you toss together from a gluten-free mix to serve with a bowl of white chicken chili as you catch up with Mad Men season four. Nope. This tender cake-like cornbread is a pinch more elegant. A gently sweet treat you might serve at high tea with a gaggle of girlfriends (or low tea, depending upon the company you keep). Picture fresh cut flowers on the table, stemmed glasses filled with dewy fresh berries, a pot of Earl Grey tea or organic chamomile buds steeping beneath a cozy.

This is the sort of cornbread that begs to be served with style. That longs to be gussied up. The kind of cornbread you eat with a fork.

A cornbread that secretly dreams of being cake.

Read more + get the recipe >>

A wedge of vanilla cornbread. Gluten-free yum.

This is not your average weeknight cornbread. You know, the one you toss together from a gluten-free mix to serve with a bowl of white chicken chili as you catch up with Mad Men season four. Nope. This tender cake-like cornbread is a pinch more elegant. A gently sweet treat you might serve at high tea with a gaggle of girlfriends (or low tea, depending upon the company you keep). Picture fresh cut flowers on the table, stemmed glasses filled with dewy fresh berries, a pot of Earl Grey tea or organic chamomile buds steeping beneath a cozy.

This is the sort of cornbread that begs to be served with style. That longs to be gussied up. The kind of cornbread you eat with a fork.

A cornbread that secretly dreams of being cake.

Read more + get the recipe >>

reade more... Résuméabuiyad

Baked Grape Tomatoes with Basil and Gluten-Free Cornbread Crumbs

Baked grape and cherry tomatoes with basil and cornbread crumbs.

I'm all for eating local (if it's organic- I can't see the point of chowing down on pesticides for the virtue of having traveled only sixty forty twenty miles to my plate). I'm also big on eating in tune with the seasons. I sashay right by strawberries in February- with nary a twinge of envy. I ignore tomatoes in January with a disdain worthy of a cane-wagging Dowager Countess.

With one glaring exception.

Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.

Beckoning.

And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.

A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.

I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.

I bake them.

A taste of summer, hot from the oven.

As soon as I saw the recipe for Baked Cherry Tomatoes over at The Perfect Pantry I knew I would love it. Tiny tomatoes, fresh garlic, Italian herbs, olive oil, breadcrumbs. What's not to love? It's Mediterranean cooking at it's simplest and most sublime.

I've tweaked the recipe to make it gluten-free, of course. There's not a speck of gluten in my version. But you'd never guess. Which makes this easy-to-create side dish an instant top ten favorite for pot lucks and picnics and any number of anxiety inducing gatherings we gluten-free goddesses fret about.

Serve this heavenly dish without a whisker of apology. Don't even bother mentioning its gluten-free and vegan status. These Italian baked tomatoes are so tasty you'll be asked for the recipe. By gluten eaters. By carnivores. I promise.

In place of plain bread crumbs (a definite no-no for gluten-free folks) I used a wedge of my Yeasted Quinoa Cornbread to make tender golden crumbs that taste like polenta. For the tomatoes I used both yellow and red organic grape tomatoes (to me they're slightly sweeter than cherry tomatoes; but use what you can get in your part of the world; both are delicious baked). And for the oregano I used basil.

Just because.

Read more + get the recipe >>

Baked grape and cherry tomatoes with basil and cornbread crumbs.

I'm all for eating local (if it's organic- I can't see the point of chowing down on pesticides for the virtue of having traveled only sixty forty twenty miles to my plate). I'm also big on eating in tune with the seasons. I sashay right by strawberries in February- with nary a twinge of envy. I ignore tomatoes in January with a disdain worthy of a cane-wagging Dowager Countess.

With one glaring exception.

Those flirtatious little baskets of grape tomatoes- and those shameless, curvy cherry tomatoes. So plump and sweet and brazen. So... come hither. The rosy taste of summer itself.

Beckoning.

And although my winter cravings tingle toward a melting, bubbling, butter soft gluten-free lasagna hot from the oven, I admit without shame I miss the bright, acidic burst of Venus' favorite fruit. And I succumb. I cave like a saddle-shoed Catholic school girl offered a menthol in the girl's room. Without a blink of embarrassment. Because I have a plan, thanks to food blogger Lydia at The Perfect Pantry.

A plan to coax these devilish beauties from their summer vacay glory into the guise of winter comfort food.

I gather them and cradle them in olive oil and toasted gluten-free cornbread crumbs.

I bake them.

A taste of summer, hot from the oven.

As soon as I saw the recipe for Baked Cherry Tomatoes over at The Perfect Pantry I knew I would love it. Tiny tomatoes, fresh garlic, Italian herbs, olive oil, breadcrumbs. What's not to love? It's Mediterranean cooking at it's simplest and most sublime.

I've tweaked the recipe to make it gluten-free, of course. There's not a speck of gluten in my version. But you'd never guess. Which makes this easy-to-create side dish an instant top ten favorite for pot lucks and picnics and any number of anxiety inducing gatherings we gluten-free goddesses fret about.

Serve this heavenly dish without a whisker of apology. Don't even bother mentioning its gluten-free and vegan status. These Italian baked tomatoes are so tasty you'll be asked for the recipe. By gluten eaters. By carnivores. I promise.

In place of plain bread crumbs (a definite no-no for gluten-free folks) I used a wedge of my Yeasted Quinoa Cornbread to make tender golden crumbs that taste like polenta. For the tomatoes I used both yellow and red organic grape tomatoes (to me they're slightly sweeter than cherry tomatoes; but use what you can get in your part of the world; both are delicious baked). And for the oregano I used basil.

Just because.

Read more + get the recipe >>

reade more... Résuméabuiyad

Yeasted Cornbread

Tender gluten-free yeasted cornbread baked in a skillet.

The pairing of a tender, grainy bread (freshly baked, still warm) with a bowl of soul-fortifying soup or stew is a favorite combo for winter comfort around here. Steve and I are big fans. We slow-cook a lot of soup. And we bake a different cornbread every week. So today I'm posting such a pairing. Two recipes- a new yeasted cornbread I am crazy about, and a New Mexican Stew that will chase away the January back-to-reality blues and blahs and whatever else may ail you, Dear Reader.

When all else fails, a simple earthy meal of hot soup and rustic bread can soothe the crankiest of beasts. Especially when that beast happens to be my mood, infused with cabin fever.

Read more + get the recipe >>

Tender gluten-free yeasted cornbread baked in a skillet.

The pairing of a tender, grainy bread (freshly baked, still warm) with a bowl of soul-fortifying soup or stew is a favorite combo for winter comfort around here. Steve and I are big fans. We slow-cook a lot of soup. And we bake a different cornbread every week. So today I'm posting such a pairing. Two recipes- a new yeasted cornbread I am crazy about, and a New Mexican Stew that will chase away the January back-to-reality blues and blahs and whatever else may ail you, Dear Reader.

When all else fails, a simple earthy meal of hot soup and rustic bread can soothe the crankiest of beasts. Especially when that beast happens to be my mood, infused with cabin fever.

Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Pumpkin Corn Muffins

Gluten-free corn muffins with a pumpkin twist.

Today's muffin recipe is seasonal favorite- a tender and golden pumpkin corn muffin. It's one of the most popular recipes on Gluten-Free Goddess.

The coyotes were up bright and early this morning, yelping in the cool blue air as my old English tea kettle sputtered and complained. Tea for breakfast is not an efficient way to wake up. It's more of a coaxing than the throttle of a double espresso fueled Americano, but right here, right now, it will have to do. At least this week.

The closest cafe is an hour's drive away.

When people ask what it is I miss most living out here in the rural desert, my answer is always the same. But the list is growing...

Read more + get the recipe >>

Gluten-free corn muffins with a pumpkin twist.

Today's muffin recipe is seasonal favorite- a tender and golden pumpkin corn muffin. It's one of the most popular recipes on Gluten-Free Goddess.

The coyotes were up bright and early this morning, yelping in the cool blue air as my old English tea kettle sputtered and complained. Tea for breakfast is not an efficient way to wake up. It's more of a coaxing than the throttle of a double espresso fueled Americano, but right here, right now, it will have to do. At least this week.

The closest cafe is an hour's drive away.

When people ask what it is I miss most living out here in the rural desert, my answer is always the same. But the list is growing...

Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Cornbread with Green Chiles + Cinnamon

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

Read more + get the recipe >>

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

Read more + get the recipe >>

reade more... Résuméabuiyad