Cornbread

Inspired by a recipe from The Gluten-Free Vegan by Susan O’Brien.
Taste tested and certified by people who can eat any kind of cornbread they want.
Certified as ‘very good’ by two people who usually do not like cornbread!

   Our Georgetown, Texas organization known as The Caring Place (TCP) provides a wide variety of services for people. They have a yearly Soup Supper fund raiser. Local restaurants donate hearty soups while TCP volunteers bake cornbread and desserts. I volunteered cornbread; not that I have ever been a big fan of any kind of bread for the obvious glutenful reasons. Gluten-free cornbread was my objective and for this I needed help. I had to enlist taste testers who know how traditional cornbread is supposed to taste.
   My first attempt seemed dry and even gritty. My friend Ann verified this for me. I was working with gluten-free, stone ground cornmeal which is fairly coarse. For the next attempt I decided to go all out and try also to target those who have dairy and egg allergies which meant searching for a vegan recipe. The one I chose specified ‘egg replacer’ and neither that term nor product has ever appealed to me.
   Flax seed and chia seed both form a gelatinous, viscous mass reminiscent of egg white when soaked in liquid. Some recipes are beginning to call for these seeds as the binder to use in place of egg. And both of these seeds contribute substantial nutritional benefits – my idea of what you should use in your food. As best I can tell right now flax seed requires three times as much by measure to bind like chia. Earlier recipes just called for the ground seed mixed with the dry ingredients. But experience is proving that preparing the seed separately in advance gives much better results.
   For the non-dairy ‘milk’ I prefer a mixture of my favorite almond milk mixed half & half with regular canned coconut milk. These combine to enhance the slight sweetness of cornbread and provide extra moisture that contributes greatly to the unique taste and texture.

Chia Goop (binder):
1 teaspoon ground chia seed
3 tablespoons water
Mix together in a medium microwave bowl.
Heat the mixture for about 30-40 seconds (just until it boils).
Set aside for at least an hour; longer is better.
It should be viscous like egg white.

Dry Ingredients:
1/2 cup brown rice flour
1/2 cup sorghum flour
4 teaspoons GF baking powder
1/2 teaspoon sea salt
1 cup GF cornmeal

Liquid Ingredients:
1 cup non-dairy milk (1/2 cup almond + 1/2 cup coconut)
1/4 cup agave nectar (low-glycemic; provides extra moisture)
1/4 cup vegetable oil

Preheat the oven to 425*F. Oil a non-stick 8” square pan with the same vegetable oil used for the batter and set aside.

In a large mixing bowl, combine all the dry ingredients and blend with a whisk. Add the other wet ingredients to the chia preparation and whisk those together. Dump all of the wet ingredients into the dry ingredients and mix well. Pour immediately into the prepared pan.

Place in the oven and bake for 18 to 20 minutes or until the edges start to brown. Test with a cake tester or toothpick to be sure. If you’ve done this before you can use the ‘touch test’. Cool briefly on a rack before cutting.

   I plan to pre-cut and wrap each serving piece separately to prevent cross-contamination with the regular cornbread. A package of Bob’s Red Mill gluten-free cornbread mix will also be prepared. Gluten-free is very much in the news lately and this will be interesting to observe just how much demand there is for the gluten-free versions as opposed to traditional cornbread!

Mom

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4 Comments »

  1. […] scratch gluten-free version was no doubt the favorite. So this year I baked two double batches of scratch cornbread. I made a test batch a few weeks ago just to be sure I would not mess up a lot of expensive […]

  2. Toni said

    Hi there! Quick question for you. I have ground flax on hand, so I would like to try the “flax goop” vs. the “chia goop” with this recipe. You mentioned having to triple the amount of flax to get the correct consistency. Does that mean tripling the amount of water as well?
    Thanks!

    • gfedge said

      Hi Toni,
      I usually use chia because a good friend of mine is sensitive to flax. I think I would double the amount of water as an ‘in-between’ step. The dry ingredients can absorb a little more moisture but this is fairly moist cornbread to start. If you want to triple the water then I would subtact the extra 6 tablespoons of liquid from the milk. We published a recipe for Jalepeno Cornbread at our new domain http://www.gfedge.com/2012/03/jalapeno-cornbread-gluten-free-and-vegan/ if you like it spicey.
      I hope this works out for you!
      Gretchen @gfedge

  3. […] Once again I baked gluten-free cornbread. Last year I made one batch of scratch cornbread and one batch from a mix. The scratch gluten-free version was no doubt the favorite. So this year I baked two double batches of scratch cornbread. […]

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