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Orange Corn Bread
Makes 9 x 5 inch loaf, 16 slices per loaf
Preheat oven to 350F.
1 1/2 cups soy milk
1 teaspoon apple cider vinegar
1 cup yellow corn meal
1 cup unbleached white flour
1/2 cup granulated sugar (or less, to taste)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup canola oil
Zest from one orange
In a medium bowl stir together the soy milk and vinegar (mixture will slightly curdle); set aside. In a large bowl sift the dry ingredients and whisk them together to blend well. Set aside. Whisk the canola oil and fresh orange zest into the soy milk mixture. Add the wet ingredients to the dry with the wire whisk, blending just until ingredients are incorporated. Pour batter into a loaf pan sprayed lightly with cooking oil. Bake for 40-50 minutes, until a toothpick or cake tester comes out clean. Cool on a wire rack before slicing.
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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Crohns, lactose intolerant
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