Vegan GF Corn Bread
A simple, refined sugar-free corn bread that’s both vegan and gluten-free.
Ingredients
- 1 1/4 cups cassava flour
- 1 cup yellow corn meal
- 1/2 cup agave or maple syrup
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cup unsweetened almond milk
- 1/3 cup canola oil
Instructions
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Preheat the oven to 400°F and lightly grease an 8x8 pan or a 9-inch round cake pan.
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In a large bowl, combine (1 1/4 cups) cassava flour, (1 cup) yellow corn meal, (1 teaspoon) salt, and (1 tablespoon) baking powder. Stir to combine.
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Pour in (1 1/4 cups) almond milk, (1/3 cup) canola oil, and (1/2 cup) agave or maple syrup. Stir until well combined.
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Pour batter into prepared pan.
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Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Notes
- Can use any neutral oil in place of canola oil
- Pairs well with soups and chili
- Store covered at room temperature for 2-3 days