posted from: http://diabeticsrejoice.blogspot.com/2016/12/old-fashioned-gluten-free-low-carb.html
Before I found out I had celiac disease (an intolerance to gluten), I often would bake lower carb goodies by substituting almond flour for most of the wheat flour in a recipe and that worked out well. For the most part, I now avoid all grains (GF or not) to keep my blood glucose steady. Tonight though, I wanted to serve cornbread with a Navy Bean and Bacon Soup because the flavor combination is so perfect together. This amazing, low carb recipe is the result of my kitchen experimentation and it turned out great! I couldn’t be more pleased; it tastes like the real thing to me! Traditionally prepared cornbread is about 29 grams of carbohydrate per serving, which is far beyond my limit. My recipe clocks in at a low 7.3 net carbs per slice and has all the flavor and texture of the original. I know you’ll be as pleased as I am when you taste my delicious bread. Try it with this creamy Navy Bean Soup and stay happy and warm this winter, no matter the weather outside: http://www.skinnytaste.com/navy-bean-bacon-and-spinach-soup-pressure-cooker-slow-cooker-or-stove-top/
Old Fashioned Gluten Free, Low Carb CornbreadMakes 8 servings
1/2 cup coarsely ground certified gluten free cornmeal (non-GMO or organic is best)1/2 cup blanched almond flour, finely ground1/4 teaspoon kosher salt1/2 teaspoon baking soda1 teaspoon baking powder1 tablespoon LaKanto Golden Monkfruit sweetener (or other erythritol sweetener)1 egg at room temperature, beaten2 tablespoons butter, melted3/4 cup plain milk kefir, at room temperature (can substitute sour cream, plain yogurt or buttermilk)
1. Preheat oven to 400 degrees Fahrenheit. Grease an 8-inch cast iron skillet (preferred) or an 8-inch round pan and set aside.
2. In a large bowl, place the cornmeal, almond flour, salt, baking soda, baking powder, and LaKanto Monkfruit sweetener and whisk to combine and break up any lumps. In a separate bowl or measuring cup, mix the egg, melted butter and kefir (or sour cream, yogurt or buttermilk) and whisk vigorously to combine. Create a well in the center of the dry ingredients and add the wet ingredients. With a whisk or fork, combine ingredients until just combined. Pour batter into the greased pan. Bake for 20-30 minutes (about 20-25 minutes if using a cast iron skillet) or until lightly browned, the edges are brown and crispy and a toothpick inserted into the center comes out clean.
3. This bread is best when sliced and served warm. (If allowed to cool, I suggest reheating in a 350 degree oven for about 10 minutes to crisp up the top.)
Nutritional Information per serving (1/8 of recipe): 120 calories, 8.7 g carbohydrate (1.4 g dietary fiber, 0.9 g sugars, 1.5 g sugar alcohols), 7.7 g total fat (2.4 g saturated fat, 0 g trans fat), 36 mg cholesterol, 211 mg sodium, 59.8 mg calcium, 98 mg potassium, 3.9 g protein. Net carbs per serving: 7.3 grams
Recipe by Kathy Sheehan, copyright 2016All rights reserved. Please do not duplicate without permission from the author.