In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup
In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt
Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.
For a savory meal:
Using a 9 x 12 pan (or close to it), spray or oil it, then
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
1 or 2 diced zucchini
Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste
Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.
For a dessert cornbread:
On the bottom of the pan, pour a can of fruit cocktail or sliced peaches
or a can of pie filling
To the dry ingredients add: ¼ cup sugar, then bake as above.
For a Gingerbread:
Add ¼ cup molasses to the wet ingredients
To the dry ingredients add:
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Optional: grated fresh ginger or finely chopped candied ginger, or both
To make it more cake-like, decrease the cornmeal to ½ cup, and
increase the flour to 1 ½ cups
Bake as the original recipe.