Gluten-Free Vegan Cornbread
Course
Baked Goods
,
Sides
Sensitivity
Gluten Free
Special Diet
Vegan
Servings
Prep Time
9
people
5
minutes
Cook Time
20
minutes
Servings
Prep Time
9
people
5
minutes
Cook Time
20
minutes
Ingredients
2
flax “eggs”
, (2 Tbsp ground flax + 6 Tbsp water)
1/2
cup
gluten-free all-purpose flour
1/2
cup
garbanzo bean flour
1
cup
cornmeal
, finely ground
1
tablespoon
baking powder
3/4
teaspoon
xanthan gum
3/4
teaspoon
sea salt
1/4
cup
organic sugar
1
cup
non-dairy milk
, (almond, soy, coconut)
1/4
cup
coconut oil
, melted
Instructions
Pre-heat the oven to 425 degrees Fahrenheit.
Lightly grease an 8-inch square baking dish.
Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes to thicken.
In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt.
Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until just combined (do not over-mix).
Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool slightly, cut into pieces, and serve!