CornbreadThis light, moist, and barely sweet cornbread uses ground flaxseed and a little extra baking powder to replace eggs. Sorghum flour, with it's soft texture, and tapioca flour, which gives baked goods a crispy crust and helps in binding, subsitute nicely for wheat flour in the gluten-free version.

Cornbread

Yield: 6 to 8 servings

    • 1 tbsp. ground flaxseed
    • 1 c. all-purpose flour
    • 1 c. cornmeal
    • 1/4 c. granulated sugar
    • 4 tsp. baking powder
    • 3/4 tsp. salt
    • 1 c. unsweetened soy or rice milk
    • 1/4 c. safflower or canola oil

Cornbread mixture Preheat the oven to 400 degrees. Combine ground flaxseed with 3 tbsp. water in a small, microwave-safe bowl. Microwave on high power until mixture starts to bubble vigorously, about 20 seconds. Let mixture cool to room temperature in the refrigerator while you measure the remaining ingredients.

Sift flour, cornmeal, sugar, baking powder, and salt into a mixing bowl.

Whisk soy or rice milk, oil, and cooled flaxseed mixture together in a small bowl, then add to flour mixture and stir until just combined.

Finished cornbreadSpread batter into a greased, 8 x 8-inch square baking dish and bake for 25 minutes, or until lightly browned and a toothpick inserted into the center of the bread comes out clean.

Make it gluten-free:

Use a cornmeal and baking powder you trust, replace the all-purpose flour with 3/4 c. sorghum flour and 1/4 c. tapioca starch, and add 1 tsp. xanthan gum to the dry ingredients.