EASY GF VEGAN CORNBREAD
(not terribly crumbly, more of a "cake-like" but not overly sweet)
Preheat oven to 425 degrees Fahrenheit.
Lightly grease an 8"x8" pan
Mix together:
1 c. Bob's Redmill (all purpose mix) Gluten Free Flour
1/2 teaspoon xanthan gum (optional)
1 cup cornmeal
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 cup sugar
3 teaspoons Ener-G egg replacer
Once dry ingredients are mixed, in a separate bowl, mix:
4 Tablespoons water
1 cup original almond milk
1/4 cup coconut oil, melted
(I'm sure another oil would work, I just haven't tried it)
Pour wet ingredients into dry ingredients, mix just enough to combine & pour into prepared pan. Bake immediately fro 20 minutes. (Many egg-replacers, including just using higher amounts of baking powder, don't rise as well if they sit too long before being heated/cooked.)