Failure Number 1
You can't tell from this photo, but it was flat, and even though it got very brown, the inside remained an unpleasant pudding texture.
Failures 2, 3, 4...
Tweaked a few things... had a few more failures that started to get close to edible, but it still didn't rise or really bake through.
The secret to success!
Eventually I learned that gluten-free baking requiires xanthan gum - in the right proportion for your project. A couple more tries achieved tasty!
Ingredients
- 1 1/2 cup unsweetend almond milk (I like this one)
- 1 Tbls vinegar
- 1/2 c butter, melted (plus a bit to grease pan)
- 2 eggs (room temperature; soak in warm water before breaking)
- 1/2 cup sugar
- 1 cup Bob's Red Mill GF Flour (garbanzo bean flour; no added xanthan gum)
- 1/4 tsp xanthan gum (if you use a different GF flour, check to see if it already has xanthan gum and if yes, omit here. But GF flours vary greatly, and this recipe is based on Red Mill All Purpose GF Flour)
- 1 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Equipment
- Large mixing bowl
- 3 smaller bowls
- 9 x 9 baking pan
- Electric mixer
- Whisk
- Spatula
Instructions
- Preheat oven to 425°F and position rack in center/top. Grease baking pan.
- Add vinegar to almond milk and whisk to create "buttermilk". Set aside.
- In medium-ish bowl, toss together the flour, xanthan gum, cornmeal, baking powder, baking soda, and salt.
- In large bowl, beat sugar and eggs until mixed.
- Add the flour mixture to the eggs/sugar and beat until mixed well. (It'll be a dryish mess.)
- Add the melted butter and mix well.
- Add the almond milk a little bit at a time so it doesn't splatter all over.
- Pour batter into prepared pan. It will be quite soupy. Bake for 25 minutes and test with toothpick. The toothpick should have flecks of cornbread instead of wet corn soup.
- Remove form oven and let stand for a few minutes before digging in.
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