GLUTEN FREE-VEGAN CORNBREAD
A simple and satisfying classic recipe that is also vegan and gluten free.
Servings Prep Time
8servings 10minutes
Cook Time
20-30minutes
Servings Prep Time
8servings 10minutes
Cook Time
20-30minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare flax eggs by adding 1/4 cup flax meal to 1/2 cup water and stir. Let sit while you combine dry ingredients.
  3. Combine cornmeal, gluten free flour, baking powder, sugar and salt and stir.
  4. In a separate bowl, combine the apple cider vinegar and non dairy milk and stir.
  5. To the dry ingredients, add the flax eggs, the non dairy milk mixture and oil. Stir until well combined.
  6. Pour mixture into a well oiled cast iron skillet and bake for 20-30 minutes. The cornbread will be ready when it starts to crack on the top and separate from the edge of the cast iron skillet.
  7. Remove from the oven and let sit for 5-10 minutes before cutting.
Recipe Notes

If you would like a crunchier crust on your cornbread, oil your pan and place in the oven while it preheats.  Add the batter to the hot pan to create that extra crunch.

If you don't have a cast iron pan, (get one!) use an 8x8 baking pan or a pie pan will also work.

This cornbread is a basic no fail recipe that tastes great alone, to compliment a dish, with vegan butter and jam too.