GF, Dairy Fee, Egg Free Cornbread |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I use Hodgson Mill cornmeal because it has a slightly larger grain and works well for this recipe. It is also non gmo! I based this recipe on the recipe on the back of the bag. Using a non old fashioned grain will make the final result a little more dense. The garbanzo bean flour helps it stick together without using an egg. Ingredients:
1 1/2 cups yellow cornmeal |
1/2 cup gluten free oat flour |
1/2 cup garbanzo flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 cup brown sugar |
1/4 teaspoon salt |
1 cup almond milk or 1 cup cow milk or 1 cup buttermilk |
1 tablespoon lemon juice (omit if using buttermilk ) |
1/2 cup unsweetened applesauce |
Directions:
1. Pre heat oven too 400°F.
2. Line 12 muffin tins with paper liners or spray the pan with no stick spray.
3. If using almond milk or cows milk, add the tablespoon of lemon juice and mix well, set aside.
4. Mix first 7 ingredients.
5. Then add the almond milk or cow milk with lemon juice mixture or the buttermilk and applesauce.
6. Mix until combined.
7. Fill muffins tins 3/4 full.
8. Bake for 15 min or until tops of muffins are golden.
9. Remove from pan, serve immediately or cool on racks.
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