We’ve been making vegan, gluten-free corn bread for many years. And now, we made our original recipe even better. It’s SOS-free, free of salt, oil, and sugar! We find this SOS-free version allows the true taste of corn to be enjoyed. Without the salt from baking powder, the result is a sweeter flavor.
Ingredients
1 cup cornmeal (We often grind polenta into a finer flour and use that)
1 cup Gluten-Free All Purpose Flour (We use 1 3/4 cups oats and 1/4 cup garbanzo bean flour ground into a fine flour)
2 tablespoons ground flax seeds
1/4 cup unsweetened applesauce, or any light colored, unsweetened jam (We use apricot butter), or 1 smashed ripe banana
1 1/2 cups carbonated, sparkling water (We make our own with a Sodastream.)
1/2 cup frozen corn
Variations: Use 1/2 cup of blueberries or 1 cup chopped kale in place of corn. Sprinkle with sesame seeds or pumpkin seeds before baking.
Note: Corn meal will vary in texture. Polenta will be very coarse, other varieties are finer. If you use a coarse meal it will not soften well in the cooking and give a hard crunch to the bread. You can use a coarse meal if you grind it a little finer in a coffee mill or blender.
Directions
1. Preheat oven to 400oF. Line an 8-inch square Pyrex baking dish with baking paper or prepare muffin pan with baking cups.
2. In a large bowl, mix together dry ingredients: corn meal, flours, flax seeds and frozen corn. Add 1 cup of carbonated water and applesauce (jam or banana) to the dry ingredients and mix everything together. Fold in the remaining 1/2 cup of carbonated water until you have a thick batter. Fill baking dish or muffin pan half full with batter. Bake for 15 minutes, then drop the temperature to 350oF. Bake an additional 10 minutes for muffins or 15 minutes more for cornbread. Let cool before removing from pan. Makes 12 muffins or 12-16 squares of cornbread.