BEST VEGAN GLUTEN-FREE CORNBREAD RECIPE
This vegan cornbread recipe is the best ever! It's easy to make, gluten-free and perfectly moist and delicious.
Provided by Sophia DeSantis
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 F/ 175 C
- Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
- Pour into a prepared loaf pan.
- Bake for 28-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
- Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.
Nutrition Facts : Calories 316 kcal, Carbohydrate 44 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 201 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 1 slice, Calories 188 kcal, Carbohydrate 25.8 g, Protein 2.9 g, Fat 8.7 g, SaturatedFat 2.1 g, Sodium 105 mg, Fiber 4.7 g, Sugar 2.2 g
GLUTEN-FREE VEGAN CORNBREAD
I'm always looking for traditional foods I can make when my mom comes over for dinner. She is on a very strict gluten-free, vegan diet so there are not a lot of options that are simple or cheap. This cornbread turned out a little dense but soft, kind of like the outside of a tamale with a semi-crisp crust. The whole family enjoyed it!
Provided by csosa
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 32.6 g, Fat 15.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 276.6 mg, Sugar 10.3 g
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