I adapted a couple of recipes with my own way of doing things and here is Janet's Gluten-Free Vegan No Sugar Cornbread.
We are going to use it as a basis for pan stuffing Thanksgiving, but I wanted to try it tonight to make sure it's a good recipe. It is.
Preheat oven to 350 degrees, lightly oil a loaf pan.
Mix dry ingredients: 2.5 cups medium grind cornmeal, 2.5 cups flour mix (my general purpose mix 1 tsp stevia, 1 tsp salt, 2 tsp baking soda, 2 tb baking powder.
Mix wet ingredients: 2 cups almond milk (or rice or soy - I like unsweetened vanilla almond milk best), 1 cup applesauce, 2 tsp lemon juice or rice vinegar.
Add wet to dry. Pour batter into loaf pan. Bake - set timer for 40 minutes, may take up to 50 minutes.
We are going to use it as a basis for pan stuffing Thanksgiving, but I wanted to try it tonight to make sure it's a good recipe. It is.
Preheat oven to 350 degrees, lightly oil a loaf pan.
Mix dry ingredients: 2.5 cups medium grind cornmeal, 2.5 cups flour mix (my general purpose mix 1 tsp stevia, 1 tsp salt, 2 tsp baking soda, 2 tb baking powder.
Mix wet ingredients: 2 cups almond milk (or rice or soy - I like unsweetened vanilla almond milk best), 1 cup applesauce, 2 tsp lemon juice or rice vinegar.
Add wet to dry. Pour batter into loaf pan. Bake - set timer for 40 minutes, may take up to 50 minutes.
Flour mix, by weight: 8 oz rice flour, 8 oz almond meal, 6 oz sorghum flour, 4 oz potato flour. A bit high fat with the almond meal, but excellent flavor and texture for general baking savory or sweet.
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