Gluten Free Cornbread

This turned out moist and springy and really delicious.

Gluten Free Cornbread

1 cup milk
1 egg
1/4 cup oil
1/4 tsp vinegar
1/3 cup potato starch
1/2 cup cornstarch
3 tbsp teff flour
1/4 tsp baking soda
1 tablespoon baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 tsp xanthan gum
1 tbsp ground flax seed

Mix all dry ingredients in medium bowl. Mix milk, oil, egg and vinegar in small bowl. Pour wet ingredients into dry ingredients and mix well to remove all lumps. Grease an 8x8 pan and pour in batter. Bake at 375 for 30 minutes or until knife-tests done.

Green Bean Casserole

Since I can't eat gluten, my husband created this casserole for me for Thanksgiving instead.

Green Bean Casserole

1 bag french style green beans, thawed
1 can corn
1 can sliced mushrooms*
2 tbsp canola oil
1/2 cup onion, diced
1 clove garlic, minced
2 tbsp flour
1/2 cup heavy cream
1/2 cup milk
2 tsp sesame seeds

In medium pan sautee onion and garlic in oil until translucent. Stir in flour. Add milk and cream and whisk until smooth and slightly thickened. Stir in corn, green beans and mushrooms. Top with sesame seeds to serve.

*You can substitute fresh chopped mushrooms - just sautee with the onion and garlic.