Gluten Free Corn Bread

This is a yummy recipe, really easy and not too many weird ingredients. Other than the rice flour, most people have the ingredients already in their pantry.


  • 1 cup white rice flour (you can use brown rice flour)
  • 3/4 cup stone-ground cornmeal
  • 2 to 3 tablespoons sugar (you can decrease this)
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon sea or kosher salt
  • 1 tablespoon butter (you can use a dairy free butter spread like Earth Balance)
  • 2 beaten eggs
  • 1 cup milk (you can use milk substitute like almond or rice milk)
  • 1/4 cup melted butter or dairy free butter spread


Preheat oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder and salt) together in medium bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8 or 9 inch round baking pan in the oven. Swirl the butter around the pan, coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean.

Serve warm or room temperature and enjoy.

 Roasted Eggplant Dip

This is a great vegan, dairy free, gluten free dip. Tastes great on rice crackers, tortilla chips, baguettes (if no wheat allergy), or mixed into pasta.


  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper freshly ground
  • 1 tablespoon tomato paste


Preheat oven to 400 degrees F.

Cut the vegetables into 1 inch cubes. Toss them in large bowl with garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for approx. 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly then place the veggies in a food processor fitted with a cutting blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for seasoning.


Chocolate Souffle

This gluten free and fairly low sugar dessert is one of the most amazingly chocolate desserts I have ever made. I didn't feel too guilty because of the high protein content.

  • 10 ounces milk
  • 1/2-ounce cornstarch
  • 10 ounces dark chocolate, finely chopped
  • 2 ounces egg yolks
  • 2 ounces sugar
  • 7 ounces egg whites
  • butter and sugar to coat ramekins


Pre-heat oven to 400 degrees F.

Prepare 6 (6-ounce) baking molds by brushing softened butter and lightly sprinkling them with sugar.

Combine the milk and the cornstarch in a large saucepan, and bring to a boil. Place the chopped chocolate in a large bowl. Once the milk has come to a boil, pour it over the chocolate, and mix. Add the egg yolks to the chocolate mixture, and mix until smooth.

Using a hand held or professional mixer, combine the sugar and egg whites, whip until medium peaks. Incorporate and fold a small amount of the egg whites into the chocolate mixture to bring both products to like consistencies. Add the remaining egg whites, and fold in gently. Pour batter into butter coated molds to the top, and level off the top with a spatula or palette knife. Using a clean cloth, wipe the edges off. Place the molds on a baking sheet, place in the oven, and add a small amount of water for steam. Bake the souffles for approximately 15-17 minutes. To test doneness, souffles should not "jiggle" excessively.

Serve souffles immediately with a dusting of powdered sugar, or your favorite sauce.