Gluten-Free Vegan Cornbread

Name: Gluten-Free Vegan Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 600 ml unsweetened almond milk ((or any other plant-based milk)); 2 tablespoons apple cider vinegar ((ensure gluten-free if necessary)); 100 g coconut oil ((or sub olive or vegetable oil)); 8 tablespoons maple syrup (*(or sub any other sweetener)); 1/4 teaspoon salt; 280 g fine cornmeal (**); 180 g gluten-free flour blend ((or sub plain flour if not gluten-free)); 6 teaspoons baking powder ((ensure gluten-free if necessary)); 1/2 teaspoon bicarbonate of soda (baking soda)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 16

gluten free cornbread vegan cornbread

Ingredients

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600 ml unsweetened almond milk ((or any other plant-based milk))2 tablespoons apple cider vinegar ((ensure gluten-free if necessary))100 g coconut oil ((or sub olive or vegetable oil))8 tablespoons maple syrup (*(or sub any other sweetener))1/4 teaspoon salt280 g fine cornmeal (**)180 g gluten-free flour blend ((or sub plain flour if not gluten-free))6 teaspoons baking powder ((ensure gluten-free if necessary))1/2 teaspoon bicarbonate of soda (baking soda)

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Instructions

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Step 1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.

Step 3

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 4

Add the maple syrup, salt and cornmeal.

Step 5

Sift in the flour, baking powder and bicarbonate of soda.

Step 6

Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!

Step 7

Transfer the mixture to a square baking tin (I used a 23cm/9inch square baking tin) lined with greased baking paper and bake in the oven for around 30 minutes, until an inserted skewer comes out clean.

Step 8

Leave to cool slightly before cutting.

Step 9

Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster.