gluten free vegan cornbread
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 9
- 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
- Preheat oven to 350 degrees. Prepare 8x8-inch baking pan by spraying with cooking spray or lining with parchment paper.
- In large mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- Mix together coconut milk and vinegar. Let sit for 5 minutes to curdle.
- Add melted coconut oil to coconut milk. Pour over flour mixture. Stir until ingredients are well combined.
- Pour batter into prepared baking pan. Bake for 23-25 minutes, until golden brown and toothpick inserted in center comes out clean.
- 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
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