While I haven’t made the progress I would’ve liked regarding utilizing new, healthy GFCF recipes, I have tried a few new things and wanted to share that I have modified my mom’s (and Grammy’s) Buttermilk Cornbread recipe with great success!

Gluten-free Casein-free (Mock Buttermilk) Cornbread

2 cups GF Cornmeal

2 cups Hempmilk w/ 1-2 tbs GF vinegar

1/2 cup ground Salba seeds

2 eggs

1 tsp Salt

1 tsp Soda

(Note: Feel free to experiment with more or less Salba. Salba is a wonderful source of fiber and Omega-3s!)

Mix all ingredients together with a whisk. If mixture is dry, add additional Hempmilk until thick but very moist. Oil pan and bake 20-25 minutes. 425 degrees if in Pyrex, 450 degrees if in metal pan.

Greg and Ethan both raved about the results both times I’ve baked it this way. Greg complimented, “This is restaurant quality!”


Posted by Leigh, filed under Family, Gluten-Free and GFCF Foods. Date: March 30, 2010, 12:54 pm | 1 Comment »

One Response

  1. Leigh Attaway Wilcox » Blog Archive » Salba, Anyone? Says:

    […] L. seed, I’d like to introduce you to this healthy little whole food! I mentioned Salba in my post on March 30th about my modified buttermilk cornbread family recipe (to make it Gluten-Free & Casein-Free), but […]

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