Gluten-Free Microwave Corn Bread

Enjoy the unmistakable aroma and satisfaction of freshly baked corn bread with this simple recipe you bake in just a few minutes.  Delicious for breakfast… or anytime really.


Dry ingredients:

  • 1/2 cup rice flour
  • 1/2 cup corn flour or cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons GF baking powder
  • 1/4 teaspoon baking soda

Wet ingredients:

  • 1 large egg
  • 1/4 cup oil
  • 1/4 cup honey
  • 1 teaspoon GF vanilla
  • 1 tablespoon apple cider vinegar
  • 1/3 cup milk or milk substitute

Microwave. Only use baking dishes with straight sides such as ramekins for individual servings or several larger casserole dishes about 5 inches across.


Blend dry ingredients in a mixing bowl. Blend wet ingredients in a small bowl. Using a large wooden spoon, mix the wet ingredients into the dry. Do not beat …just stir to combine evenly.

Grease the baking dishes then scrape the batter into them to fill 3/4 only.  Evenly space the same size dishes in the microwave oven. Ovens vary, so the first time you make a recipe, watch its progress.  To judge, stop the oven when top falls back and just as the top dries. A toothpick in the center comes out clean. All microwaved food continues to cook a bit after you take it out. Bake about 3 minutes.


New BraziBites


New BraziBites
I was fortunate enough to have Brazibites send me some samples to try. I will tell you, these things are the so delicious. We tried jalapeno, cheddar and bacon. The jalapeno captured the authentic taste of the pepper without it being too spicy, the bacon is just yummy and not too overwhelming with bacon flavor, and again cheddar has just the perfect balance of savory bread and cheesy goodness. The centers are gooey and warm, and in my opinion, pairs best with butter:) Gluten free goodness. Treat yourself, it’s worth it. These wonderful rolls are sold now at all Sprouts Markets in CA, CO, NV, NM, OK, TX, and UT!






Celiac and Weight GAIN

 Weight. In the past, the “face” of Celiac Disease was consistently an underweight patient due to the malabsorption that occurs with the disease. And since poor weight gain is often indicative of Celiac Disease, it became the face of Celiac. But according to the Chicago Celiac Disease Center, 1 in 3 people diagnosed with Celiac Disease are overweight. Please “like” or “share” to spread awareness that you can ABSOLUTELY have Celiac Disease and be underweight OR overweight. *Lauren Lucille

Gluten Free Thanksgiving

Thanksgiving is literally around the corner. Are you ready? I cannot wait to try Rudi’s new GF Savory Stuffing mix.

I use Schar ciabatta rolls or my local Gluten Free bakeries like (Charlottes-found at Against the Grain and Good Earth)

I make my own gravy from drippings and xanthum gum. There are GF gravies out there, if you look in the “specialty” isles-(usually)