Cornbread is a family favorite, but what do you do when corn is an Avoid? You improvise, of course! Kristin O'Connor, co-author of our Eat Right for Your Type Personalized Cookbooks, designed this amazing cornmeal-free recipe that simulates the taste of cornbread. Whip up a batch and re-create Grandma's cornbread stuffing. Serve it throughout the year as a hearty side with chili or soup.

Ingredients:

• 1 cup millet flour
• ½ cup quinoa flour
• ¼ cup brown rice flour
• ¼ cup almond flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• Pinch turmeric
• 3 large whole eggs
• ¾ cup rice milk
• 4 tablespoons of ghee, melted and cooled (plus more for greasing)
• 2 tablespoons agave syrup

Instructions:

1. Pre-heat the oven to 375°F. Grease an 8 x 8 baking dish with ghee.
2. Start by combining the dry ingredients in a large bowl: millet flour, quinoa flour, rice flour, almond flour, baking powder, baking soda, salt, and turmeric. Mix until well-blended.
3. In a separate bowl, whisk the wet ingredients: eggs, milk, ghee, and agave. Add the wet mixture to the dry ingredients, and stir until free of lumps.
4. Pour batter into the greased baking dish and bake for 25-30 minutes or until a toothpick inserted into the bread comes out clean.
5. Once bread has cooled, you can achieve a toasty crust by turning the oven up to 400°F and cutting the bread into 1-inch cubes. Place cubed bread on a baking sheet in a single layer, and toast for 6-8 minutes, flipping once so that the bread becomes evenly toasted and slightly browned around the edges.

Find more delicious, simple-to-prepare recipes in the Eat Right for Your Type Personalized Cookbooks (these make great budget-friendly gifts for family and friends).