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Gluten-free, dairy-free, egg-free

  • 1 cup cornmeal
  • 1 cup rice flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 tablespoon ground flax
  • 3 tablespoons boiling water
  • 1/4 cup coconut oil, solid
  • 1 cup almond milk or coconut milk*
  • 1/4 cup honey, or less

Preheat oven to 425 degrees.

Sift together first 5 ingredients. Mix flax and boiling water together and let sit for 5 minutes until it reaches an egg-like consistency.

Add coconut oil to dry ingredients and mix together with your fingers (or a pastry cutter) until it becomes a course meal. Mix flax mixture, honey and almond or coconut milk together and add to dry mixture. Mix just until combined.

Pour into an 8 inch square pan or muffin tins greased with coconut oil. Bake for 20-25 minutes in preheated oven.

*For coconut cream milk mix approximately 2 1/2 teaspoons coconut cream concentrate with 1 cup water or make homemade coconut milk.

Recipe submitted by Carlee, Salem, OR

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can you substitute coconut flour for the rice flour and add extra eggs? Also, can you omit honey as want this to be savoury?
# Posted By Sue | 8/3/10 9:33 PM
Coconut flour may work; start out with 3/4 cup first and add around 4 eggs. Some people like their cornbread on the sweet side, but it you aren't a fan cut the honey in half, but don't omit it all together. It'll take away a lot of the classic cornbread flavor.
# Posted By Sarah | 8/6/10 3:02 PM

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