I can't eat wheat and one of the flour mixes which can substitute is Rice flour, Tapioca starch and very small amt Xanthan gum (XG), which is a good binder. I used the XG with b 1/2 cup brown rice flour and 1 cup corn meal, 1 cup rye flour, 1/2 tsp XG, skipped the egg, substituted 1/2 soy milk and 1/2 almond milk for the 1 C milk, 1/2 tsp salt, 1 T baking powder, 1/4 cup sugar, it came out good, and was not as crumbly as some breads without wheat can be. The bread was not more dense than usual for corn bread. I also made a banana bread that way and it was good.
But tonight ugh, I will eat the heavy corn bread - will probably use it as bread crumbs for croutons in soups and salads, that would be good, but alone it is too heavy, kind of like pizza dough.
Friday night am making shitake and forrest nameko mushroom soup, a little onion, celery, and mostly the 2 mushrooms sliced and sauted, and then a broth from soaking dried shitake, yummmm. maybe a small amount wild rice...anyone coming for dinner?
Going off meat and milk and egg has not been hard, Day 1 was Sept 21, 2011. I have planned meals ahead more than usual, but I work in the Richmond District of San Francisco and there are many good restaurants, all have somethings which I could order, but I think I might spend 150 to 200 % of what I am spending now, if I ordered ale carte. Today I had mango sorbet for dinner, and cornbread snack later. Lunch was weird, some chocolate candy while talking to a colleague and some broccoli slaw. Partly as we have a noon Mindfulness Based Meditation on Wednesdays. Breakfast was soy milk and almond milk with blueberries. This weekend must do men you planning and Chopin Liszt.
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