Old-Fashioned Wheat-Free Sugar-Free Cornbread – bread – Hope you will like this one also, it is one of the best bread. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.
Ingredients (use vegan versions):
- 1 cup stone-ground cornmeal (NOT polenta)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 1 cup vegan soymilk (unsweetened)
- 1 and 1/2 teaspoons vegan egg replacer + 2 tablespoons soymilk or equivalent egg replacer to = 1 egg
- 1 tablespoon non-hydrogenated vegan margarine or shortening
Directions:
Heat oven to 450 degrees. Place cast iron skillet
(size determines thickness of vegan bread, I use a
fajita type skillet and get an oval, thi
cornbread. A 9 inch round could also work here).
in heating oven to get hot. Melt margarine or
shortening in skillet while you prepare the rest
of the Ingredients (use vegan versions):
Mix cornmeal, salt, and baking soda together. Put
lemon juice in 1 cup measuring cup and add
soymilk to = 1 cup. Add soured soymilk and egg
replacer to cornmeal mixture, stir well.
Remove skillet from oven. (Careful! It will be
HOT! Don”t spill the grease!) Working quickly,
pour batter into pan, and carefully return to
oven. Skillet may be very full. This is OK it
won”t rise much. Bake 10-20 minutes depending o
pan size, oven, and desired level of doneness.
Test with a fork if unsure. When done, turn out
onto serving platter immediately and serve warm!
Serves: 2-4
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