Gluten-Free, Dairy-Free Cornbread
Number of Servings
Serves 9
Ingredients
- 1 cup organic yellow cornmeal
- 1⁄4 cup tapioca flour
- 1⁄4 cup sweet white sorghum flour
- 1⁄4 cup almond flour
- 1⁄4 cup soy flour
- 1⁄4 cup organic coconut sugar
- 4 tsp baking powder
- 1⁄2 tsp salt
- 1 tsp xanthan gum
- 1⁄4 cup non-dairy butter, chilled (we used Earth Balance Soy-Free Spread)
- 2 large eggs
- 1 cup almond milk
Directions
- Gently mix flours together.
- Add in remaining dry ingredients and stir together.
- Using a fork, cut in cold non-dairy spread until dry mixture turns to a course mixture
- Beat 2 eggs and almond milk together until well blended.
- Pour wet mixture into center of dry ingredients.
- Stir gently until mixed through.
- Pour into greased pan.
- Bake at 425° for until done, about 25 minutes.
Nutrition Info
213 Calories, 5 g Protein, 28 g Carbohydrates, 6 g Total sugars (5 g Added sugars), 2 g Fiber, 10 g Total fat (6 g sat), 205 mg Sodium, ★★★★ Phosphorus, ★★ Calcium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate
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