Ok I have a confession… or maybe two…
- This is my first gluten free recipe for the blog… bare with me… 2. I used a box… ?
I know I’m sorry, but the struggle is real! Or mostly just the intimidation is real!!
Most days I feel like I’m starting all over. (See Celiac) I’m nervous, intimidated, and down right scared. In all honesty and to be slightly dramatic, his life is on the line here. And we don’t need to go through that again.
So, for my first recipe I played it safe and I might just do that again a few times. My research so far has shown (in the most basic terms) gluten is what makes bread rise or fluffy so when you are removing the one thing that makes bread airy and texturkally amazing you have to add in 100 other ingredients to mimic gods gift to man, that is bread.
I could go off on a tangent right now about if you have an intolerance you shouldn’t continue to mimic your previous diet by replacing what made you sick with “fake” food. But I’ll spare you and save that for another day.
Lets just get onto the recipe.
Ingredients:
2 eggs
1-1 1/2 cups of milk (almond)
Olive Oil
1-2 Jalapeno; minced
Shredded Cheddar Cheese; to preference
1 box of Gluten Free Corn Bread Mix
Salt and Pepper; to taste
- Preheat oven to 375 degrees Fahrenheit
- Grease backing dish and set aside.
- In a large bowl mix together wet ingredients: eggs, almond milk, olive oil (2-3 drizzles around bowl)
- In separate bowl mix together dry ingredients: gluten free corn bread mix, salt and pepper, any other spices you prefer (i.e. garlic powder, paprika)
- Slowly add dry ingredients to wet ingredients until mixed.
- Once ingredients are mixed fold in cheddar cheese and minced jalapeno.
- Pour mixture into greased backing dish.
- Bake at 375 degrees for 27-30 minutes.
Viola!
It’s that easy!
Enjoy!
I will be serving mine with Homemade Venison Chili!
Cheers!
