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Gluten free Cornbread Recipe

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This recipe for Gluten free Cornbread is from The Plant Based/Whole Foods Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup of cornmeal

¾ cup potato flour *

¼ cup coconut flour * (this is the secret ingredient to this cornbread)

1 cup non-dairy milk (I used Vanilla Soy)

1 TBS apple cider vinegar

1 egg or egg replacer

4 TBS honey

1/3 cup applesauce

1 tsp salt

1 tsp baking powder

½ tsp baking soda
Directions:
Directions:
Combine all of the ingredients into a large bowl and mix thoroughly.

Pour into a greased pan (I prefer a cast iron skillet, but an 8 x 8 dish or a casserole dish would work too).

Bake at 400 degrees for about 30 minutes or until golden brown.



*If you do not need gluten-free, you could replace the coconut flour and potato flour with wheat flour (pastry flour is fluffier) for a total of 1 cup.

 

 

 

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