Okay, so it’s still raining in Boston. The only thing more annoying than the cold, dreary weather is the fact that the two times I have checked weather.com in the last couple of days, it’s told me that it’s currently sunny outside. Seriously?! I mean, I expect that they’ll be off when forecasting for later in the week (it is New England after all), but to not be able to give an accurate forecast for current conditions is something else.
Bitterness aside, the chilly temps have temporarily put my watermelon obsession on hold in favor of comfort foods. Monday’s baked beans were pretty fantastic on their own, but I thought I’d take them to a whole new level of deliciousness and serve them with cornbread. It was the best decision I’ve made all week. <– I don’t know what that says about my week. I’m not going to over-analyze it.
My very first post on this blog was actually for cornbread, so it holds a special place in my heart. That, and I cringe a little when I look back at the photography. It was by no means bad, but I like to think I’ve made some progress over the last eight months. It’s also a little awkward to re-read my posts for some reason. Kind of like finding an old diary? I don’t know. Hopefully I’m the only one who feels embarrassed for me.
Anyway, I love that original cornbread recipe, but I really wanted to take on the challenge of creating a gluten-free version. Plus, I had a big bag of unopened garbanzo bean flour from my last iherb.com spending spree just begging to be used. I knew that tasting the batter pre-bake wouldn’t be an indication of how the recipe was going to turn out (gluten-free flours tend to taste awful!), so I simply crossed my fingers, put the pan in the oven, and may or may not have eaten a small bowl of baked beans while I waited. A pre-dinner meal, if you will.
I am so, so happy I got over my fear of gluten-free flours, because this cornbread turned out even better than the whole wheat version. It’s fluffy, yet dense enough to be satisfying, slightly sweet, and it holds together really well – a major accomplishment for gluten-free, vegan baking. Considering it takes just a few minutes to pull together and only requires minimal dish-washing, I definitely see this being on regular rotation.
- 2 flax eggs (2 Tbs ground flax, 6 Tbs water)
- ½ C. Gluten-Free All-Purpose Flour
- ½ C. Garbanzo Bean Flour
- 1 C. Finely Ground Cornmeal
- 1 Tbs. Baking Powder
- ¾ Tsp. Xanthan Gum
- ¾ Tsp. Sea Salt
- ¼ C. Organic Sugar
- 1 C. Non-Dairy Milk (I used almond milk)
- ¼ C. Coconut Oil, Melted
- Pre-heat the oven to 425 degrees.
- Lightly grease an 8-inch-square baking dish.
- Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes.
- In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt.
- Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until just combined (do not over-mix).
- Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool slightly, cut into pieces, and serve!