Best Vegan Gluten Free Cornbread Oil Free Recipes

VEGAN GLUTEN-FREE CORNBREAD

Steps:

• Preheat the oven to 350F and line a 9 x 13″ baking dish with parchment paper. To get the parchment paper to stick to the bottom, lightly spray with oil, then press the parchment into the dish.
• Make the flax eggs. Whisk two tablespoons of ground flax with 6 tablespoons water and set aside to thicken. Make buttermilk by adding a tablespoon of vinegar to the milk. Set aside for 5 minutes.
• Add flour, cornmeal, coconut sugar, baking powder, soda and salt to a large bowl and whisk to combine. In the same bowl add the applesauce, maple syrup, flax eggs and buttermilk mixture. Whisk to thoroughly combine and no floury bits remain.
• Pour the cornbread batter into the prepared pan and then allow to rest for 30 minutes before baking.*
• Bake for 40-45 minutes or until the cornbread springs back when pressed lightly in the center. Gluten free baked goods usually need to cook longer than recipes made with wheat flour to avoid the gummy texture common in gluten free baked goods. So, when this cornbread appears to be baked through, I give it another 3-5 minutes in the oven.
• Allow cornbread to cool on a wire rack for at least 20 minutes, and then cut and enjoy! I really like this with a little maple syrup poured on top. This cornbread will keep in a covered container for 1-2 days on the counter and up to 4 days in the fridge.

BEST VEGAN GLUTEN-FREE CORNBREAD (OIL-FREE)

Steps:

• First, add your coconut milk to a medium bowl and warm to lukewarm. Add the cornmeal and apple cider vinegar and stir until well mixed. Set aside to soak for 10 minutes. This step is crucial, so don't skip it. It helps to soften the grittiness of the cornmeal and make the cornbread more moist and flavorful.
• Meanwhile, you will need to add your pecans to a food processor and grind into a ground coarse meal. This will only take a few seconds, because if you go too long, it will very quickly turn to paste. Just go until it is ground and crumbly and no big pieces left. Add to a large bowl and set aside.
• Next, preheat an oven to 400 degrees and place a well-seasoned 10 inch iron skillet on the center oven rack to heat up. If you are unsure if your pan is well-seasoned, then make sure to spray it well with nonstick spray to ensure your cornbread doesn't stick.
• To the large bowl of pecan flour, add the oat flour, tapioca starch, baking powder and salt. Whisk until well incorporated.
• To the wet cornmeal mixture, after the 10 minute soak, stir in the syrup. Pour that over the dry ingredients and stir until smooth. Scoop into 10 liners if making the muffins, or proceed with the skillet directions.
• Remove the hot skillet from the oven and pour the batter in it. Place back in the oven to bake for 15-17 minutes. Just 15 minutes for the muffins. It should be a light golden color, firm top and the edges have pulled away from the pan slightly. Do not overbake or it can turn dry. Note: If you don't want to bother with a skillet, then you can still make this in a regular 8x8 inch square pan, the cooking time should be similar. Make sure to spray the pan well with nonstick. The edges won't get as crispy as the skillet, but it will still be good.
• Let sit for 20 minutes before slicing, as it will firm up a lot while sitting. Slice and serve. It will still be wonderfully warm. Eat alone or top with a sweet syrup or whatever you like. I like it by itself (it's that good!) and also with a little barbecue sauce. Store at room temperature in a sealed bag or container to keep them moist.

GLUTEN-FREE VEGAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
• Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.