Thursday, October 15, 2009

Gluten Free Vegan Cornbread Recipe


I really love cornbread. We usually eat cornbread in the fall because it's a perfect, lightly sweetened bread to go with homemade soups.

I wondered how easy it would be to make a "veganized" cornbread. Surprisingly, it wasn't that hard at all.

(This is my original gluten free sour cream cornbread, which is one of my most popular recipes.)

To create a vegan version, I skipped the sour cream and used hemp milk mixed with lemon juice. I promise, you won't miss the sour cream. I also used coconut oil instead of butter, and Ener-G egg replacer instead of eggs. Worked like a charm!

The texture is just slightly different, and it may not rise quite as high as quick breads made with eggs, but it worked. My revised recipe created a beautiful golden crust, a delicious texture that was both light and airy and slightly dense at the same time. I'm not exactly sure how to describe it... but Michael ate 3 peices... in one setting. Which is unheard of for Michael.

So therefore I'm declaring this egg free, gluten free, vegan cornbread a huge success. And I'll be making a double batch this weekend to go with a big pot of soup that we'll share with Michael's parents.

A perfect, rustic cornbread for this chilly autumn season.

Enjoy!


Delicious Gluten Free Vegan Cornbread
(Gluten Free, Soy Free, Vegan)
Created by Carrie @ Gingerlemongirl.com


3 Tbsp. coconut oil -or- vegan oil of your choice
3 Tbsp. sugar
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs for a non-vegan gluten free bread!)
1 cup hemp milk mixed with 1 tablespoon of lemon juice
1/3 cup sorghum flour
1/3 cup tapioca flour
1/3 cup brown rice flour
2/3 cup yellow cornmeal
1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 425 degrees. Grease an oven-safe skillet or 8x8 baking pan with GF baking spray. In a medium-sized bowl mix together flours, cornmeal, xanthan gum, salt, and baking powder. In another medium-sized bowl, cream coconut oil and sugar together until light and fluffy. Add mixed Ener-G egg replacer and hemp milk mixed with lemon juice. Mix thoroughly. Slowly add flour mixture to wet ingredients. Pour into greased oven safe skillet or muffin tin (will make around 10 muffins). Bake for 18-20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before serving.

Printer-Friendly Recipe.


Carrie's Notes:

  • Use any type of oil or non-dairy milk that you prefer. I use hemp milk exclusively in baking because of the quality of the product and it has a thickness that is similar to 2% milk.
  • Feel free to experiment with the type of gluten free flours used here. Cornbread is very forgiving.
  • If you want a more traditional cornbread, replace the brown rice flour called for with an additional 1/3 cup of cornmeal.
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9 comments:

  1. This looks good! I like baking with coconut oil, and I've used hemp milk in place of regular in other dishes, why not baking? Great job, and sounds yummy.

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  2. Thank you Tasty Eats! I LOVE using coconut oil in baking and hemp milk is so wonderful. It has such a great texture and turns out a really fantastic baked good! ;-)

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  3. Eventually I'd like to start cooking from complete scratch again. Right now I'm all about using flour mixes, because I just don't have the time for all of the measuring, ya know?

    On the list of things that I'll need to make, when that day comes, is your cornbread.

    Um, YUM.

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  4. Tia -- thanks chica!! I really know what you mean though! I've actually been using a LOT of mixes lately because i've just been SO short on time!! Sometimes you just have to stick with what works!

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  5. Carrie, I have been at a loss as to how to replace sour cream in a recipe. Do you think this would work with almond milk instead of hemp. I know hemp is probably thicker than almond milk. I have several recipes with yogurt and I'm not sure how to convert those either!

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  6. I've not made cornbread in a long time. Sure miss it. I can't eat rice so I'll have to swap that out with another flour. Have you ever made this without rice flour?

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  7. Melanie (Gluti Girl)- I think replacing sour cream in something like this recipe, where you need the acidity (to help with rising) and the moisture, I would just use a thick non-dairy milk and add lemon juice, OR you can use coconut yogurt! The coconut yogurt is not strong enough that it should flavor your baked good! Almond milk, especially if you make it at home (where you can make it as thick or thin as you want) would probably also work!

    The Whole Gang - I'm sure any other flour would work in place of the brown rice flour. It's a small amount, try millet, buckwheat, or aramanth! I think all would work well!

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  8. I posted about totally non-vegan cornbread muffins today. I froze them so we could take out one or two at a time. I wonder if you could do the same with this recipe.

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  9. I bought some hemp milk to make ice cream for a dairy-free friend but haven't gotten around to it yet. I'm sure it's great in baking, too, as you cornbread looks delicious.

    I love coconut oil..it threw me for a loop the first time I used it. Wasn't so sure about it being solid. But, like everything else, the more I used it the more I learned. :) This is perfect for the upcoming holiday season (or all year...cornbread is my go to bread for my husband. So quick and he feels special when I take the time to make it for him.)

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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