Dairy- Egg- and Gluten-Free Cornbread

This recipe was contributed by Kim Wilson, author of several titles. This particular little goody is from Everyday Wholesome Soup. It is dairy-free, vegan, egg-free, soy-free, refined-sugar-free, nut-free, and gluten-free. As you can tell from the photo below, though it missing many of the above ingredients Kim was able to add moisture in other ways. Just excellent! I hope you enjoy it.

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Dairy- Egg- and Gluten Free Cornbread

Rating: 51

Yield: Serves 6

Dairy- Egg- and Gluten Free Cornbread

A moist, delicious dairy-free, egg-free, soy-free, gluten-free cornbread recipe that everyone may enjoy.

Ingredients:

  • 1 ½ cups cornmeal*
  • ¾ cup brown rice flour
  • ¾ cup sorghum flour
  • 2 teaspoons baking powder
  • 1 teaspoons sea salt
  • 1 ¾ cups water
  • 1 teaspoon apple cider vinegar
  • ¼ cup oil/butter
  • Up to ¼ cup honey (or agave or maple syrup)
  • 1/3 cup ground flax

Instructions:

  1. Combine ingredients in left column in a large mixing bowl. Whisk together the ingredients in the right column and then combine with the dry ingredients. Pour into an oiled 8 ½ x 11 rectangular baking pan (or a large cast iron skillet) and bake at 400 degrees for 30 minutes.

Tips

* blue or yellow cornmeal

Excellent served with soup, stew or chili.

http://glutenfreerecipebox.com/dairy-egg-and-gluten-free-cornbread/

Excerpted from Everyday Wholesome Soup by Kim Wilson © 2010 Kim Wilson. Reprinted with permission. All rights reserved.

This entry was posted in Bread, Casein-Free, Desserts, Gluten Free Cake Recipes, Gluten Free Recipes, Gluten Free Southern Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Kids, Nut-Free, Refined Sugar-Free, Soy-Free, Thanksgiving, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

5 Responses to Dairy- Egg- and Gluten-Free Cornbread

  1. Lindsay says:

    Would this work with an all purpose gluten free flour that has brown rice, sourgum, arrowroot & xanthan gum?

  2. JT says:

    Thank you offering this, we’ve got three different food allergies we’re cooking with in mind tonight. This didn’t quite turn out the way I was hoping – barely rose. I’ll try next time in the skillet, might get more even results.

  3. Gwyn Gamsby says:

    I made this tonight as a topper for a BBQ chicken casserole. It was delicious. It turned out very moist and very close to regular cornbread.

  4. Laurie Cox says:

    I am so glad I tried this cornbread recipe! I cannot have wheat, dairy or eggs, so this recipe was just what I was looking for. I used vanilla flavored rice milk instead of water, then used a divided iron cornbread skillet to bake the bread. It made 2 batches using the skillet, and the cornbread turned out great! It was very moist and tasted yummy!

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