rants & recipes

Here our go-to baked cornbread recipe. I usually go ahead and bake a triple-batch, especially if I'm making a huge pot of chili.

Single (fills 1 9*13 pan):

• 60 grams gluten-free all-purpose flour
• 60 grams garbanzo bean flour
• 120 grams finely ground cornmeal
• 1 tbsp baking powder
• 3/4 tsp xantham gum
• 3/4 tsp sea salt
• 50 grams sugar
• 14 grams ground flaxseed, 90 grams water, mixed
• 225 grams non-dairy milk
• 56 grams molten coconut oil

Double (fills 2 9*13 pans, thinly):

• 120 grams gluten-free all-purpose flour
• 120 grams garbanzo bean flour
• 240 grams finely ground cornmeal
• 2 tbsp baking powder
• 1.5 tsp xantham gum
• 1.5 tsp sea salt
• 100 grams sugar
• 28 grams ground flaxseed, 180 grams water, mixed
• 450 grams non-dairy milk
• 112 grams molten coconut oil

Triple Batch (fills 2 9*13 pans, thicker):

• 180 grams gluten-free all-purpose flour
• 180 grams garbanzo bean flour
• 360 grams finely ground cornmeal
• 3 tbsp baking powder
• 2 1/4 tsp xantham gum
• 2 1/4 tsp sea salt
• 150 grams sugar
• 45 grams ground flaxseed, 270 grams water, mixed
• 675 grams non-dairy milk
• 170 grams molten coconut oil

1. Preheat oven to 425 degrees.
2. Grease pan(s).
3. Mix dry ingredients.
4. Mix wet ingredients
5. Make well in dry ingredients. Pour in wet ingredients
6. Mix until combined.
7. Bake 20 minutes or until cornbread begans to turn golden brow on top