Food

Gluten Free Cornbread

As Thanksgiving quickly approaches I thought I would share my go to gluten free crowd pleaser – cornbread! This recipe was adapted from Gluten Free Living magazine a few years back.  I have never tried it with regular all purpose flour, but I know it can be made with regular milk and eggs, I just chose to make it with flax eggs and almond milk.

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Gluten Free Cornbread (with vegan option)

Yield: 9 servings

Ingredients:

  • 1 cup cornmeal
  • 1 cup 1:1 gluten free flour
  • 2/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 flax eggs
    • In a small bowl, mix 1 tbsp ground flax meal with 3 tbsp of water for each egg needed and set aside for 5-10 minutes before mixing into the batter.
  • 1 cup unsweetened almond milk
  • 1/2 cup butter, melted and cooled (use earth balance if vegan)

Directions:

  1. Preheat the oven to 350 degrees F and spread an 8 x 8 inch pan with non-stick spray.
  2. Mix the cornmeal, gluten free flour, salt, and baking soda in a bowl and set aside.
  3. Combine sugar, butter, and flax eggs in a large bowl and then slowly mix in the dry ingredients. Do not over mix.
  4. Pour the batter into the greased 8 x 8 pan and bake for 30-45 minutes – until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
  5. Serve immediately with butter or jam and enjoy!

 

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If you try this recipe with any alterations let us know in the comments how it turns out.

Happy Thanksgiving and Enjoy! 

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