Gluten Free + Vegan Cornbread

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

📝 Ingredients

• 1 tablespoon white vinegar (can also use lemon juice)
• 1 cup non-dairy milk of choice (I used unsweetened almond)
• 1 1/2 cups (144g) blanched almond flour
• 1/2 cup (55g) tapioca flour
• 1 cup (172g) Bob’s Red Mill Organic Medium Grind Cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons sea salt
• 1/4 cup coconut sugar
• 1/3 cup coconut oil (melted and cooled slightly (you could sub with avocado oil too))
• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F. Line an 8x8” square baking pan with parchment paper and grease with coconut oil. Set aside.
2. 2Combine the non-dairy milk and white vinegar in a bowl to let the milk curdle a bit into buttermilk. Also make the flax eggs at this point, to give them time to gel.
3. 3Meanwhile, whisk the almond flour, tapioca flour, cornmeal, baking powder, baking soda, and salt together in a large bowl, making sure to get all the clumps out.
4. 4Add the coconut sugar, melted coconut oil, and flax eggs to the milk and vinegar mixture and whisk together until smooth. Whisk the wet mixture into the dry ingredients until smooth and combined.
5. 5Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 22-24 minutes.
6. 6Let cool in the pan for 15 minutes, then remove from the pan and place on a wire rack to let it finish cooling completely. You can also serve warm, if desired. In fact, I recommend trying a piece warm. Enjoy!