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publication date: Mar 28, 2014
Corn Bread - Gluten Free and Vegan
I remember these from when I was a child. My mother called them 'Johnny Cakes'. I love corn bread, and its a really good alternative to a cupcake or muffin for Molly as it's low in sugar so good for reflux. A bit of butter (dairy free...of course) is nice, especially when they're warm out of the oven.
I've amended the recipe from my Mom's old Betty Crocker recipe book. As I've doing gluten free and vegan it means playing around with binding agents and liquid to get a good consistency. I find gluten free baked goods need to be baked in a slightly cooler oven as they seem to burn a bit more easily. When adjusting a recipe to make it gluten free do add in a bit more liquid as well as an additional binding agent - in this case I used Xanthan Gum. I prefer to ground Flax Seeds as I find Flax gives a cloying texture.
This is a nice, simple recipe so good for beginners.
Heat oven to 180° C
Line muffin tin with cases.
1 cup fine cornmeal
1 cup self rising gluten free flour blend (Dove's Farm) or your own mix
2 tablespoons caster sugar
4 tsp baking powder - I use gluten free from Dove's Farm
1/2 tsp salt
1 1/4 cup non dairy milk (I use Rice Dream)
1/4 cup vegetable oil
1tsp Organ Egg Replacer plus 2 tablespoons extra milk or water
1 tsp Xanthan Gum
Blend together the dry ingredients briefly in a large bowl - cornmeal, flour,caster sugar, baking powder, egg replacer, salt and Xanthan Gum.
Add in the milk, vegetable oil and the extra milk/water for the egg replacer.
Mix vigorously for 1 minute. The batter should be lump free (grainy because of the corn meal) and fairly thick.
Spoon into muffin cases and smooth the top of each muffin so you don't have any spikey bits that might burn.
They don't rise a huge amount so I only get 10 muffins from this recipe.
Bake for 18-20 minutes or until a toothpick comes out clean
Cool for 10 minutes in the tin, them move to a wire rack to cool completely.
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