Well, here it is…. Ta Dah… a family approved quick bread that acts and tastes like corn bread yet is safe for all of us who have grain sensitivties. Not to mention that *everyone* has grain sensitivities. Sorry. Yes, most processed foods have grains (wheat, rice, corn, rice, rye, barley, spelt) and, sorry, these do imbalance and inflame the gut. That’s why this website is about finding simple things to easily feed a crowd from home.
This paleo cornbread is totally gluten free (meaning all greain free!), dairy free and refined sugar free but tastes exactly like the real deal. It’s perfect to serve with a meal or with breakfast with a bit of grass-fed butter, ghee, anything else that sounds good!
What is this no grain lovely bread good with? Any of the soups here, not to mention cha cha chili, white chli, Moroccan Pureed Yam Curied soup, we like it for breakfast with fruit before a good workout, or lunch wth a salad. All good.
My clients typically have tried everything and not got the answers or results they deserve. Sometimes it’s not just “the whites” like grass family grains, sugar, and/or dairy. It can go deeper starting with sensitivities to garlic, onion, cabbage, tomatoes, peppers, potatoes…. That’s why I specialize in sorting this out and handling these in as simple way as possible. Yes, change can be difficult and that is why I built this website 17 years ago.
Meanwhile, I love to work out changed ingredients that taste yummy. Sometimes it takes a bit of work and that’s why I created this webste and the Syndergy Nutrition website and my clinical nutrition programs and counseling. You don’t have to reinvent the wheel. Seventeen years ago when I heard “Marie, what can I eat?” so many times, I put up this recipe website. At the time there were not many holistic websites. Now there are many and some are better than others. I’m happy that the pendulum is swinging towards more awareness. Please keep exploring this website and call me 907-222-1824 if I can help you on this journey.
Ingredients
-
- 3 large eggs at room temperature
- ½ Cup full fat coconut milk at room temperature
- 2 teaspoons fresh lemon juice
- ¼ Cup raw honey
- ¼ Cup maple sugar or coconut sugar
- ⅓ Cups blanched almond flour
- ¼ Cup arrowroot flour
- 2 Tablespoons coconut flour
- 1½ teaspoons aluminum free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
- Preheat your oven to 325° F
- Line an 8” square pan with parchment paper. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple or coconut sugar, and butter or ghee.
- In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
- Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
- Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. Or… put butter cubes or ghee over the top and serve warm—as long as it is not too hot to cut without falling apart (in other words, does not need to be room temperature but too hot without resting is not good.)
- Cut into 16 squares to serve. Enjoy!
Copyright Marie Cecchini 2026
