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.
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
- 1 cup Gluten-free Yellow Corn Grits*
- 1 cup Gluten-free all purpose flour
- 2 tablespoons light brown sugar (packed)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup applesauce
- 1-1/4 cups brown rice milk
- 3-1/2 tablespoons canola oil
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.