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Last week I talked about the relative ease of making Thanksgiving dinner gluten and dairy free, and shared a recipe for gluten and dairy free pumpkin pie that everyone around your holiday table will love.
This week: corn bread. This recipe is simple to make, and with a prep time of only about 10 minutes it’s a great make-ahead addition to your Thanksgiving dinner.
Be sure that the ingredients used are certified as gluten free. As for a dairy milk substitute, I like rice milk. The consistency reminds me of skim milk, and it doesn’t impact the taste of my baking recipes. The addition of apple cider vinegar to it makes a great buttermilk substitute.
1 cup rice milk
1 Tbsp apple cider vinegar
1 cup cornmeal (I like a medium grind)
1 cup all-purpose GF flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten slightly
1/4 cup vegetable oil
Preheat the oven to 350 degrees F.
Grease a loaf pan (4 1/2 in x 8 1/2 in size) with shortening (I like Spectrum) and set aside.
In a small bowl, stir together the milk and apple cider vinegar.
In a medium bowl, stir together the cornmeal, flour, sugar baking powder, baking soda, and salt.
Stir in the milk mixture, eggs and oil until just blended. Don’t over mix. Pour batter into prepared pan.
Bake for about 45 minutes, until golden brown and a toothpick in the center comes out clean. Let cool completely.
To adapt for corn muffins, adjust the cook time to 20 to 25 minutes.