Cornbread- Vegan and Gluten-free
Cornbread-Vegan and Gluten free is delicious, light and airy, and perfectly moist. You'll hardly believe there's no egg, dairy or gluten!
Equipment
- high speed mixer
- 8 x 8 square baking pan
Ingredients
- 1/4 cup vegan Butter I used Earth Balance Vegan Buttery Sticks
- 1 cup almond milk unsweetened
- 1 Tablespoon lemon juice You can also substitute white or apple cider vinegar.
- 3 Tablespoons Aquafaba This is the liquid that surrounds canned garbanzo beans!
- 1¼ cup yellow cornmeal I chose the Arrowhead Mills brand because it had a finer grind than the bulk bin variety.
- 1 cup gluten-free flour I used Bob's Red Mill 1 to 1 flour. If you choose another type, you may need to add Xanthum gum.
- ¼ cup granulated sugar You can increase the sugar to ½ cup if a sweeter cornbread is desired. Substitute organic cane sugar if desired.
- 1 Tablespoon baking Powder Make sure it is fresh.
- 1`/2 teaspoon salt Or to taste.
Instructions
To start:
- Preheat the oven to 400°.
- Grease 8 x 8 baking pan bake 20-25 min.
Dry Ingredients
- Measure out 1¼ cups of the yellow cornmeal into a medium sized bowl.
- Measure a cup of the Gluten Free Flour into a measuring cup, making sure to add the flour spoonful at a time so that the flour does not become compacted. Add the flour to the cornmeal mixture.
- Add the sugar, baking powder, and salt to the Cornmeal and flour mixture and stir to mix thoroughly.
Wet Ingredients
- Melt the ¼ cup of buttery spread and set aside.
- Combine the one cup of almond milk and the Tablespoon of lemon juice and set aside for about a minute. It will begin to thicken up.
- Drain the liquid from the can of garbanzo bean, making sure to retain the liquid. Save the beans for another use. Measure out 3 Tablespoons of the liquid, called Aquafaba, and place it in a medium sized mixing bowl.
- With a mixer, whip the Aquafaba, bean liquid, until it is frothy and has tripled in volume. See the photo above. Set the mixture aside.
Combining the Ingredients
- Add the melted butter and the almond milk and lemon juice mixture to the dry ingredients and mix together until just mixed.
- Gently fold the whipped aquafaba, bean liquid, into the mixture, making sure to not overwork the batter. You don't want to lose the bubbles that will help give the cornbread its fluffiness.
- Pour the batter into the greased 8 x 8 pan and place in the 400° oven for 25 minutes.
- Remove the cornbread from the oven and let cool for about 5 minutes before cutting. There will be cracks in the top and the edges will be a golden brown.
- Let cool for about 5 minutes before cutting. swerve with Vegan Butter, maple syrup or jam.
Enjoy!
Notes
If you are doubling the batch, bake in two 8 x 8 pans instead of one larger pan.