Vegan and gluten-free corn bread is possible, easy, and delicious! Pair it with your favorite soups, stews, or any meal really!
I adapted this recipe from the back of the yellow corn meal package that I use. Basically, I replaced the wheat flour with GF flour, replaced the milk with almond milk (or any I had on hand), and added a tablespoon of flax meal to replace the egg. So simple! The batter will be a little thicker than its glutenous counterpart, but if you think it is too thick just thin it out a little with water or more milk. Enjoy!
Gluten-Free Corn Bread
PREP TIME 10 | COOK TIME 30 | TOTAL TIME 40
Cornmeal 1 cup
GF Flour 1 cup
Sugar 1/4 cup
Baking Powder 2 tsp
Salt 1/2 tsp
Flax, ground 1 Tbsp
Almond milk 1 cup
Oil 1/4 cup
Preheat the oven to 400 degrees F. Grease an 8 inch round or square pan.
Mix all dry ingredients together. Stir in the remaining ingredients until all the dry ingredients are moist.
Pour batter into your greased pan, smoothing the top out with a spoon. Bake for 25 minutes or until a toothpick comes out of the center clean.
I often double this recipe and bake it in a 9 x 13. You just may need to add a little more baking time.