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.
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:
- 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.
© All rights reserved. 2010 - 2012 All content, photos and images are copyrighted 2010 - 2012 Gluten Free Recipe Box. Any images or recipes we have used with permission are copyrighted by their owners.
Excerpted from Everyday Wholesome Soup by Kim Wilson © 2010 Kim Wilson. Reprinted with permission. All rights reserved.
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!