I have a few friends who are taking a break from gluten, and a few others who don’t eat eggs. This gluten-free, vegan cornbread is for everyone; a cornbread that will please vegans and meat eaters, wheat eaters and wheat avoiders. It took a few trial runs, and I’m not entirely sure why it works, but it’s a great basic cornbread that could go in many directions – I think next time I’ll try adding some orange zest, dried cranberries, and a bit of coconut for a sweet bread. As it is, it’s a great accompaniment to sweet or savory dishes.
What I like the most about this recipe is that it doesn’t call for all the tons of buttermilk, butter, and eggs that most cornbreads do. A cup of applesauce replaces most of the oil, flax seed meal replaces the eggs and adds fiber. Good stuff. I hope you enjoy it.
Ingredients
- 2 T ground flax seeds
- 6 T hot water
- 1 cup corn flour
- 1 cup brown rice flour or AP Gluten Free Flour Mix
- 4 t baking powder
- ¼ t salt
- 1 cup unsweetened applesauce
- ¼ cup maple syrup
- 1 T canola or olive oil
- 1 T arrowroot powder
- 1 cup unsweetened plant-based milk
Method
- Preheat oven to 350°F and lightly oil an 8 inch baking dish, or equivalent – I use a cast iron skillet
- Mix the flax seeds with the hot water in a small bowl and set aside.
- In a medium bowl, whisk together the flours, baking powder, and salt
- In a small bowl, or large liquid measuring cup, mix together the applesauce, maple syrup, oil, arrowroot, water, and soy milk powder.
- Add the ground flax seed mixture to the liquids
- Add the liquid mixture to the dry mixture and stir together, just until smooth
- Turn into prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean – you know the drill.
- Cool it a bit, turn it out, and enjoy!
Great with Vegan Instant Pot Chili
