Gluten-Free Dairy-Free Cornbread
Ingredients
The batter
-
1
cup
gluten-free baking flour
-
1½
cups
gluten-free yellow cornmeal
-
⅓
cup
sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
2
large
eggs, beaten
The liquids
-
1½
cups
unsweetened almond milk (or plant milk)
-
1
tablespoon
apple cider vinegar (or white wine vinegar)
-
½
cup
coconut oil, melted
For baking
Instructions
- Preheat the oven to 400°F and spray an 8×8-inch baking dish with nonstick cooking spray.
- Combine the almond milk and vinegar in a small bowl and set aside.
- In a large bowl, mix together the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and sea salt.
- Stir in the milk and vinegar mixture, eggs, and melted coconut oil until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 28-32 minutes until golden brown and a toothpick comes out clean.
- Allow the cornbread to cool slightly before slicing and serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
220
Total fat
10.7g
Total carbohydrates
28.3g
Total protein
3.1g
Sodium
191.4mg
Cholesterol
31mg
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