Recipe: Vegan Gluten-free Soy-free Cornbread

Recently, I attended a blogger meet-up. When you gather a group of 25+ women, there are going to be some dietary restrictions. Among our group were ladies who were vegetarian, vegan, gluten-free, soy-free, or a combo. I wanted to bring cornbread to the meal (since the main dish was chili), but I didn’t want to leave anyone out. So, in addition to my no-substitutions-made version, I also wanted to create a version that everyone could enjoy without worry. When I told my mom about my goal, she seemed very perplexed, and suggested I just bring a box of gluten-free gingerbread cookies instead. [Which she bought for me, and I brought to the party, and that was the only store-bought item there.] But I was determined to make “restricted-diet friendly” cornbread work. It was like a fun problem for me to solve.

cornbread

Top: “Regular”
Bottom: “Safe for everyone”

I looked online, and found recipes that were gluten-free but used milk or butter, or vegan but used regular flour, or vegan and gluten-free but used products with soy. Eventually, I found a recipe that met all of my criteria.

However, I only had soy milk on hand, so I needed to come up with something else. Again, back to searching. Turns out brown rice milk is pretty easy to make, and is gluten- and soy-free. Bonus – extra brown rice milk can be used to make something similar to horchata! I just added 1/2 teaspoon each of vanilla extract and cinnamon and 3 tablespoons of sugar to 4 cups of brown rice milk. (Add regular milk for actual horchata.) Pretty tasty!

Anyway, here is how I made the cornbread, based on the recipe linked above:

Vegan, Gluten-free and soy-free cornbread

Ingredients

Directions

Mix all ingredients together. Pour in an 8×8 dish or pan. Bake at 375 for 20 minutes.

* The recipe called for corn meal, and I don’t know if what I used is the same thing or not, but my mom said corn meal is very gritty, and she thought this would be smoother. So that’s why I used that. Bonus, I like grits, so I can use what is leftover for breakfast. 

cornbread

brown rice milk horchata

3 Comments

  • 21 December, 2012 - 10:38 am | Permalink

    I’m so glad you brought this corn bread because I LOVED it!

  • 21 December, 2012 - 6:48 pm | Permalink

    I had no idea that rice milk was SO easy to make!!! Thanks for sharing the recipe – I am going to experiment with homemade rice milk over the next few weeks!!!

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