Yeasted Cornbread Recipe
First, proof the yeast. You'll need:
1/2 cup plain rice milk (or water)
1/2 cup water
1 tablespoon honey, or raw agave nectar
1 tablespoon of fresh active yeast
Combine and heat the non-dairy milk and water to 110 degrees F. Stir in the honey and yeast. Set aside to proof (activate the yeast).
Preheat the oven to 200 degrees F and turn it off (warm the oven).
Meanwhile, in a mixing bowl, whisk to combine:
1 cup Bob's Red Mill Gluten-Free Cornmeal
1/2 cup quinoa flour
1/4 cup sorghum flour
1/2 cup tapioca flour
1 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons dried minced onion
1 teaspoon dried minced garlic
2 teaspoons caraway seed (crushed rosemary or dill if you prefer)
1 tablespoon organic brown sugar
Add in and stir:
1/2 cup light olive oil
1 teaspoon apple cider vinegar
Ener-G Egg Replacer for 2 eggs made with warm water to equal 1/4 cup
Add in the proofed yeast (mixture should be foamy) and stir well to combine.
Spoon the batter into a 9-inch cake pan lined with parchment- or use a warm, lightly oiled iron skillet.
Set the pan or skillet into the warm oven and allow the bread to rise a bit- about 30 minutes. Turn on the oven to 350 degrees.
When the oven has come to full temperature, set the timer for 25 to 30 minutes; check for doneness with a toothpick. The bread should feel tender but firm to a light touch and a cake tester inserted into the center should emerge clean. Mine was done at 35 minutes.
Allow the bread to cool a bit before slicing and serving. Wrap leftover slices and freeze for future treats. Delicious sliced and grilled in a little olive oil.
Makes 8 servings.
If you prefer real eggs instead of an egg replacer, use 2 large organic free-range eggs, beaten.
This was baked at high altitude, so slightly less liquid works best for me in a bread like this. If the batter is unusually thick for you, add another tablespoon or two of warm liquid.