Gluten-Free, Dairy-Free Cornbread
Number of Servings
Serves 9
Ingredients
  • 1 cup organic yellow cornmeal
  • [q:1/4] cup tapioca flour
  • [q:1/4] cup sweet white sorghum flour
  • [q:1/4] cup almond flour
  • [q:1/4] cup soy flour
  • [q:1/4] cup organic coconut sugar
  • 4 tsp baking powder
  • [q:1/2] tsp salt
  • 1 tsp xanthan gum
  • [q:1/4] cup non-dairy butter, chilled (we used Earth Balance Soy-Free Spread)
  • 2 large eggs
  • 1 cup almond milk 
Directions
  1. Gently mix flours together.
  2. Add in remaining dry ingredients and stir together.
  3. Using a fork, cut in cold non-dairy spread until dry mixture turns to a course mixture
  4. Beat 2 eggs and almond milk together until well blended.
  5. Pour wet mixture into center of dry ingredients.
  6. Stir gently until mixed through.
  7. Pour into greased pan. 
  8. 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, [nutrition:4] Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate