When I first started GF cooking, I only ate oatmeal, corn tortilla quesadillas, veggies, and skipped whatever glutenous item my family enjoyed at dinner. I really missed breakfast bread and pasta.
So I took to the interwebs and started trying all kinds of exotic GF flours and strange ingredients like xantham gum. Over time we experienced more dietary changes. We adopted a low-salt diet to improve the husband’s heart-health. We went back and forth between vegan and vegetarian. I started buying pre-made boxes of GF Vegan items and eventually quit experimenting with GF recipes altogether. Cooking was a trial.
Coming back to a love of cooking from the edge of kitchen-hating has not been easy. I am loath to describe our diet to family and friends. Instead of explaining all the ins-and-outs we just say vegetarian and try to be gracious guests. If family and friends take the time to make a meal and invite us over I’m not going to throw that back in their faces. I eat the crustless pumpkin pie and the queso and I say thank you because I am grateful that they are trying so hard to make something I’ll eat.
So, in an effort to enjoy cooking again I decided to see what kind of simple recipes I could concoct and this is the very first one. The trick to this recipe is the THICK non-dairy milk. Homemade walnut, cashew, or banana milk will work. Or thickened coconut milk. You are looking for a traditional Egg Nog consistency. Most non-dairy milk can be thickened by slow-simmering to evaporate the water but then things get complicated again! 💛
2 cup measuring cup
1/4 cup measuring cup
Muffin papers (optional)
5/8 cup Cornmeal
1 and 1/4 cups THICK non-dairy milk
Preheat oven to 395° F.
Chill 5 minutes. The batter will be thin.
Stir and pour into muffin cups, 3/4 full.
Bake 20 minutes.