- 1 cup fine or course cornmeal / polenta (depending on your preference)
- ½ cup brown rice flour
- ½ cup buckwheat flour
- 1 teaspoon xanthan
- 2 teaspoons gluten free baking powder
- 1 teaspoon Celtic sea salt
- ⅓ cup chopped fresh rosemary
- ¼ cup (about 8 cloves) finely chopped garlic
- 1 teaspoon dried red chili flakes
- 1 ½ cups rice milk
- ¼ cup grapeseed oil
- ¼ cup unsweetened apple sauce
- 2 tablespoons agave nectar
Make It Happen:
- Preheat oven to 180 C / 350 F.
- Grease a 8.5 by 8.5 inch square baking tray
- Combine all wet ingredients in a stand mixer.
- Sift flour, xanthan, salt and baking powder together, and combine with wet ingredients.
- Pour into baking tray and bake for about 30 minutes until skewer comes out clean.
- Allow to stand for about 10 minutes before turning out.
- Serve warm with soup or salad, or just scoff a piece with some spread. YUM!
This gluten-free cornbread is perfect as an accompaniment for soups and salads, or just as a snack with some spread throughout the day. It is one of those quick easy healthy recipes that can be enjoyed by the whole family. The basic gluten-free cornbread recipe without the garlic, chili and rosemary serves as a wonderful blank canvas for a multitude of flavor combinations. Either way, this vegan cornbread is a winner and a lifesaver for those of us living with multiple food allergies. I have suggested using fine cornmeal (or as we say in Australia, polenta) but I also enjoy using coarsely ground cornmeal, which adds a nice rustic texture to this blend. This is one of those great recipes for a mixer. Give this vegan cornbread a go. It will get a rise out of even the most allergy-skeptic foodie.