Gluten Free Vegan Cornbread
Saturday, August 19, 2017
I've made this cornbread a couple of times before, but not since the website changed. This particular batch was inspired by having too much cornmeal to fit in the jar I wanted to put it in. I try not to eat many flour products/breads, but every once in awhile, I just can't resist the urge to make cornbread to go with my taco soup.
GF Vegan Corn Bread
Yield: 9x9 panful
Dry Ingredients
1.5 cups finely ground cornmeal
1 cup Bob's Red Mill Gluten Free All Purpose Baking Blend (this is the easiest-to-find premade blend in my area, and unlike a lot of the others I've found, it's not just all white rice and tapioca starch. Yay for bean flours!)
1/4 tsp xanthan gum
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
2 Tbsp Erythritol (or sugar, if you prefer)
Wet Ingredients
Stevia working solution, to taste (maybe 1/2 tsp or less)
3 T flax meal
1/4 cup liquid cooking oil (I used Safflower, but any flavorless/subtle oil should be fine)
3/4-1 cup water + water for mixing "flax egg"
Directions
- Grease a 9x9 or 8x8 banking pan. Preheat oven to 400 degrees Fahrenheit.
- Combine dry ingredients in a large mixing bowl. Mix well. I find that sifting the flour, baking soda, etc. helps to avoid lumps.
- Add flax meal to a liquid measuring cup. Add water to fill cup to the 1/3 cup line. Stir to combine. Let flax and water mixture sit 5 minutes.
- Add oil, water and flax mixture to the dry ingredients and stir to combine. You don't have to worry about over-mixing from a gluteny perspective, but the baking soda/cream of tartar "baking powder" is single-acting, so you want to get the batter into the pan and oven ASAP.
- Pour batter into the greased pan.
- Bake 20-30 minutes, until a turkey lacer or toothpick comes out clean. Let cool, slice, serve, etc. I keep mine in the fridge with a glass lid on top, especially if the weather is warm and I'm afraid it'll get moldy if I leave it sitting out.
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