Today’s savoury breakfast was cornbread. Although don’t be fooled by the picture. After I took the picture, things started to fall apart. Literally. I have never had the desire to actually throw any of my baking experiments out…but this one stands a good chance of getting tossed tomorrow. Or being stowed away for gluten-free bread crumbs.

Now don’t get me wrong, cornbread for breakfast would have been good had this recipe worked out. Served up with some hummus….yum!

You’d think that the recipes in cookbooks are taste tested. In fact, I’m pretty sure they are. So either the recipe book I used must have experienced one of the following fates:

1. Taste testers sans taste buds
2. A rush job to the printer
3. An author that thinks crumbly gluten-free breads are as good as it gets.

Now, I have to admit that there’s one more option. The recipe called for Ener-G Egg replacer and although I have it, it’s probably been in my cupboard for a decade judging by the picture on the box. I might risk it and try again with a new box…or I’m going to go back to old faithful, flax egg replacer. And maybe even a pinch of xanthan gum…