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Gluten Free Sweet Cornbread

What you need: 

1 1/2 cups unsweetened soy milk
1 1/2 tablespoon apple cider vinegar
2 tablespoon canola oil
equivalent 1 egg - Ener-G Egg Replacer
1 cup cornmeal
1 cup millet
3-4 tablespoon ground turbinado sugar (a coffee grinder works great)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground cloves

What you do: 

Mix soymilk and vinegar and let sit. In separate bowl mix EnerG egg replacer. Set aside. Mix all dry ingredients in separate bowl. Add the 2 tablespoon canola oil to the soymilk mixture, and add the egg replacer as well. Fold the wet ingredients into the dry mixture. Stir well.
Pour batter into well oiled muffin tins (will make 6 large or 12 regular size muffins). Bake at 425 degree F for 20-25 minutes.

Preparation Time: 
Cooking Time: 
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I made this with flax instead of egg replacer in a pie plate the first time, a cast iron pan in the oven the second. both had rave reviews!


Yes, make sure to grind the millet in a bledner until it's a fine powder. It came out perfectly. The proportions are ace. We ran out of cornmeal, and used quinoa instead (also ground in a blender). Instead of using a loaf pan, we spread it onto a cookie sheet, and made it into a thin cracker like thickness. When it came out the oven, it was like eating freshly made toast.


Do you mean millet flour?

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