Gluten-free Corn Bread

This was delicious and paired nicely with Joe’s Chili.  You wouldn’t have guessed it was gluten free!

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  • 2 Tbsp ground flax meal
  • 6 Tbsp warm water
  • 1 cup almond milk (I used unsweetened original)
  • 1 tsp apple cider vinegar
  • 1 1/2 cups corn meal
  • 1 cup oat flour (I processed rolled oats to make this)
  • 1/4 cup almond flour (you could process almonds to make this)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 cup melted coconut oil or oil of your choice (you can taste the coconut if you use coconut oil)
  • 1/4 cup maple syrup

Combine flax and water in a small bowl.  Combine almond milk and vinegar in a 2 cup measuring cup or medium bowl.  Set aside a few minutes while you prepare the next step.

Preheat oven to 400 degrees.  In a large mixing bowl, combine corn meal through paprika and stir well.

Dump the flax-water mixture into the almond milk mixture.  Add melted coconut oil and maple syrup.  Stir well.  If your coconut oil solidifies, heat up a bit.

Add the liquids to the dry mixture and stir until combined.  Prepare your pan (I used a glass pie pan) with a light greasing.  Pour mixture into the pan and bake about 20 minutes or until a toothpick comes out clean.

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Based on this recipe.

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