gluten free vegan cornbread
 
 
AUTHOR:
RECIPE TYPE: breads
SERVES: 9
INGREDIENTS
  • 1 cup Sarah's gluten free flour blend
  • 3/4 cup Bob's Red Mill gluten free cornmeal
  • 2 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup So Delicious unsweetened coconut milk, room temperature
  • 1 tablespoon white vinegar
  • 1/3 cup coconut oil or organic non-hydrogenated shortening, melted
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Prepare 8x8-inch baking pan by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
  3. Mix together coconut milk and vinegar. Let sit for 5 minutes to curdle.
  4. Add melted coconut oil to coconut milk. Pour over flour mixture. Stir until ingredients are well combined.
  5. Pour batter into prepared baking pan. Bake for 23-25 minutes, until golden brown and toothpick inserted in center comes out clean.
  6. Allow to cool in pan for 15 minutes. Slice and serve warm. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2013/09/gluten-free-vegan-cornbread.html