Yeast Free Living

So the first thing that I attempted in my weekend of yeast free baking was corn muffins.  I have been craving them for quite a while.  The was a period last year when I was working in an office that I would go to Dunkin Donuts nearly every morning for one of these.  The challenge will be to create a muffin that is tasty enough to help me alleviate this craving. 

I found a great recipe for Celiac.com for Gluten Free corn muffins and just adapted it to fit the candida diet specifications.  The muffins came out pretty good.  They were moist and but stayed together well.  I was able to slice it without it crumbling and then toast it and add a little bit of clarified butter.  I really enjoyed having a corn muffin with my herbal tea again. 

I would love to report that the corn muffin was as sweet as its sugar filled relative but that would be a lie.  I do however believe that once my sugar cravings completely subside (I pray that they eventually will) I hope that my brain will learn that this level of sweetness is now the new the norm.  I froze the remaining muffins so that I can defrost, toast and enjoy them as needed.  If you are using stevia to bake these amounts may differ.  I have listed the amount of sugar that the original recipe called for.  Adapt according to directions on your stevia package or on the packaging of another acceptable candida diet sweetener.

Corn Muffin or Corn Bread Ingredients (Recipe adapted from Celiac.com)
1 cup yellow corn meal
1 teaspoon salt
1 cup brown rice flour
1/3 cup canola, olive and safflower oil
½ cup sugar (I used 8 teaspoons of stevia extract)
1 large egg
2 teaspoons xanthan gum or guar gum
1 cup unsweetend soy or nut milk
2 tablespoons baking powder
1 cup water

Corn Muffin or Cornbread Directions
Preheat oven to 350F
Combine all ingredients in bowl
Mix together thoroughly
Spray muffin pan with non-stick cooking spray or use muffin backing cups or
spray an 8″ x 8″ baking pan for to cook cornbread
Bake muffins for approximately 35 minutes
Bake bread for approximately 40 minutes
Recipe makes 6 large or 12 medium muffins or one 8″ x 8″ cornbread

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