The MS diet on the OMS program isn’t specific about wheat and gluten. I have found that staying off gluten improves my overall well being a lot though. This healthy for MS and gluten free recipe for cornbread is an all time favourite in our house and because it’s so easy and quick to make perfect to accompany traditional casserole dishes. Check out our vegetarian chilli recipe if you need some ideas for a meal that is the classic dish for cornbread on the side. It’s a great bread to experiment with by adding summer time abundance foods such as squashes, tomatoes etc. It works really well with your favourite herbs and in our house it’s very popular as a gluten and dairy free sweet bread variety with mashed bananas and honey. Because I avoid all saturated fats, I only use the fat free egg whites to make this cornbread. This bread can be made vegan by substituting the eggs with 2 tbs of flaxseed plus 6 tbs water.
Ingredients for one 9 inch (26cm) cake tin – Preparation time: 35 min
5.3 oz/150 g coarse cornmeal
5.3 oz/150 g fine cornmeal
3 tsp baking powder
1 tsp salt
3 egg whites (or a mix of 2 tbs of shredded flaxseeds plus 6 tbs water for a vegan alternative)
4 tbs olive oil
1.4 oz/40g honey
4 fl oz/125 ml soy yoghurt
4 fl oz/125 ml water
1. Pre-heat the oven to 200˚C.
2. Mix all the dry ingredients in one large mixing bowl.
3. In a separate bowl whisk the egg whites then add the honey, oil and milk.
4. Pour the wet ingredients into the dry ingredients and mix them together until you are left with a fairly wet dough. Pour the dough into a silicone pie dish (if you used a traditional cast iron skillet you need to pre-heat the skillet in the oven and coat it with oil).
5. Bake in the oven at 200˚C for about 20-25 min. Test if the bread is ready by inserting a wooden tooth pick into the bread. If the pick comes out clean it’s done.
For a sweet variation try adding a further 60g honey and a mashed banana to the above mix. You can also try cooked pumpkin, squash or zuchini. They work well with spicy herbs such as cinnamon, ginger and nutmeg.