Today’s post is all about this No Corn Cornbread. One of the foods that I absolutely loved way back when I was not eating Paleo or AIP was cornbread. My mom made a cornbread recipe that was to die for. My favorite part was when the cornbread was under baked and slightly gooey in the middle….total bliss.
It only stands to reason then that this is one of the foods that I miss and therefore wanted to create my own grain free corn-less version that I can eat and enjoy. The only problem….conventional cornbread recipes and even Paleo recipes use eggs as the predominate binder to hold the bread together. Eggs are one of the foods not allowed on the AIP (autoimmune protocol). The reason eggs are not allowed on the AIP lifestyle is mainly due to the egg white.
There are many enzymes in the egg white that break down proteins making them ineffective. One major enzyme is lysozyme, which is resistant to heat, stable in acidic environments, and resistant to digestion. This enzyme creates a complex that remains intact; and binds to bacterial proteins (like E. coli) and protease inhibitors from the egg white. Protease inhibitors are compounds that protect the protein from digestion. So lysozyme has a unique property where it remains positively charged which allows to it cross across the lining of the small intestine and into the bloodstream. This process of crossing into the blood is made even easier if you have an autoimmune disease or leaky gut.
When it crosses into the bloodstream it brings all protease inhibitors, bacterial proteins, and even other proteins presently in the gut that are bound to it. These foreign proteins in the bloodstream generate an immune response from the body, which also creates antibodies against them. In normal healthy people (without leaky gut or autoimmunity) there will most likely not be significant damage to the gut lining or a resulting immune response from eating egg whites. For a more in deph explanation please see this link from the Paleo Mom, written by Dr. Sarah Ballantyne PhD from whom I got all this information.
Finding a substitute for eggs was a challenge, especially when the main flour used to give this bread a “cornbread” taste (or as close to it as possible) doesn’t like to hold together very well and likes to be crumbly. At the end of the day, this recipe worked with gelatin, but I will no doubt continue to experiment to find a binder or combination of binders that will work even better so that all of us AIP folks can enjoy “cornbread” without the corn (and eggs) too. BTW this bread would be perfect eaten with some sort of chili or even a thanksgiving meal.
No Corn Cornbread (Grain Free, Dairy Free, Egg Free, and AIP)
3Tbs. gelatin *see note below
1c. coconut flour
1/3c. + 2 Tb. tapioca starch
1tspcream of tartar
2Tbs. coconut oilmelted
1tsp. vanillaomit if AIP
1tspapple cider vinegar
1/2c. full fat canned coconut milk
Preheat oven to 400 F and grease a 8x8 baking dish.
Mix together the water and gelatin in a small sauce pan and set aside.
Combine dry ingredients in a large bowl.
In a separate bowl mix together the rest of the wet ingredients (honey through canned coconut milk). Do not mix in the gelatin.
Heat the gelatin over medium heat, constantly whisking. Heat until the gelatin dissolve and becomes clear.
Remove the gelatin from the heat and whisk until frothy. Set aside.
Pour the honey/oil/ applesauce mixture into the dry ingredients and fold until just barely combined. The batter doesn't have to be completely mixed.
Fold in the gelatin.
Pour in the prepared pan and gently spread out in the pan being careful not to press down too hard.
Bake for 20-30 minutes.
Remove from oven, and let cool. At this point the bread is quite crumbly and it doesn't stay together well, but it should set up as it cools. It will set up even more if placed in the refrigerator.
If you are not following the AIP lifestyle you can use 3 eggs instead of the gelatin and water used in this recipe. I have not tried this though, since I am following the AIP.