As we know, living corn free can be really rough. When I was first diagnosed, there were several things that I missed dearly, some of them I didn’t even know I missed. Turns out, baked beans was one of those beloved items.
When I was able to make this baked beans recipe corn free, vegan, and delicious, there was lots of dancing and celebrating in the kitchen. If there’s anything I can really share with you when living with food allergies: celebrate your wins. It’s too easy to get caught up in the cons of this diagnosis, so focus on the pros regularly.
For those of you who may be like me, can I just say: these are extra delicious when eaten straight from the fridge. Before you jump in, be warned that this recipe is in a large batch format. Feel free to scale down (or up) as needed.
This is how I prefer to cook for myself given how busy my household is. If you’re making these for their corn free goodness, make sure you’re using products that are safe for you.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE, GAPs, Vegan
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