cornbread, oh cornbread
This marks batch number 4 in as many days, which I think makes it a
successful recipe. Today's variation was vegan, replacing 1 c yogurt
with 1 c applesauce. I also added chopped dried figs and some rosemary
pilfered from a yard on 17th Street.
Note: I haven't done enough experimenting, but I think using applesauce
as a yogurt replacement will work perfectly as long as there is flax in the
recipe. If there isn't, the end result will be less moist with applesauce
than with yogurt. Will verify with a cookie recipe!
Gluten Free Cornbread
3/4 c tapioca starch
3/4 c white cornmeal (or blue!)
1/4 c sweet white rice flour
3/4 t xanthan gum
2 1/2 t baking powder
1 t baking soda
1 t salt
1/2 c canola oil
1/4 c maple syrup
2 T flax seed meal in 3 T water
1 c yogurt
bake at 350 for 16 minutes as muffins, or about 35 as a large flat round.
when the top is sufficiently browned, it should be ready. if you pull it
out before it has browned, it will be fully cooked but gummier inside.