Gluten Free Vegan Cornbread

Who can eat Chili without cornbread? Definitely not me! I have long been searching for a gluten free and vegan version of cornbread, but they all fell flat. Some literally. Others just didn’t hold together well, and still other’s were lacking greatly in the flavor department. If you’re looking for a great gluten free mix you should make Sarah’s gluten free flour blend. I really think it’s what makes this cornbread so delicious! If you try another blend & it works well, I’d love to know about itcornbread2cornbread 1

Gluten Free Vegan Cornbread

1/2 cup Earth Balance soy free spread

Scant 1/2 cup white sugar

4 1/2 tsp ener-g egg replacer beaten with 6 Tablespoons water until frothy

3/4 cup non-dairy milk

1 teaspoon apple cider vinegar

1/2 teaspoon baking soda

1 cup organic cornmeal  (make sure to buy organic & avoid GMO’s! I buy all mine from Vitacost)

1 cup gluten free flour (Sarah’s gluten free flour blend)

1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8×8 pan.

In a small bowl combine non-dairy milk with 1 teaspoon apple cider vinegar and set aside.

Melt Earth Balance in a medium size saucepan on low heat. Once melted, remove pan from heat and stir in sugar. Add prepared egg replacer and mix until well blended.

Add the baking soda to the non-dairy milk/apple cider vinegar, then pour the milk mix into the pan with the Earth Balance, sugar & egg replacer and rigorously blend until incorporated.

Combine the gluten free flour, cornmeal, salt & add the dry ingredients to the wet until little or few lumps remain being careful not to over-mix. Pour batter into prepared pan.

Bake in preheated oven to 30-40 minutes or until a toothpick inserted into the center comes out clean.

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Vegan Naan Bread

What is better than a big plate of masala over basamati rice and a nice fluffy warm piece of Naan bread? In my book, not much. Indian food is on my top five favorite foods list. I was so disappointed that every package of naan bread I found had dairy & soy in them. Such an injustice to my non dairy, soy free world. I decided it was high time to come up with a recipe for naan bread that my family and I could eat. I hope you enjoy!

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Vegan Naan

1 pack active dry yeast

1 cup very warm water (110 degrees)

1 Tablespoon sugar

3 Tablespoon non dairy unsweetened milk

1 ener-g egg (prepared)

1/4 cup Spectrum organic shortening or Earth Balance soy free spread, melted

1 1/2 tsp salt

3 1/2 cups bread flour

In the pan of your bread machine, dissolve yeast in 1 cup of warm water with the 1 TBS sugar.

Let stand about 10 minutes, until frothy. Add milk, ener-g egg, shortening/butter, salt, and flour. Turn bread machine on dough cycle.

Once dough cycle is over, take dough out and break into golfball size balls. Place balls onto a baking sheet, cover with towel and let rest for 30 minutes. Should just about double in size. If they’re not, let them rest an extra 15 minutes.

Once dough has risen, pat or roll out until flat. Put a little oil into hot frying pan and cook on both sides until browned.

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