- 2/3 cup rice milk
- 1 Tbsp. apple cider vinegar
- 3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
- 1/2 cup cornmeal
- 1/2 cup corn flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1 tsp. salt
- 1/2 cup coconut oil , plus more for the pan
- 1/3 cup agave nectar
- 1/3 cup homemade applesauce or store-bought unsweetened applesauce
- 2 tsp. pure vanilla extract
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk." In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk." Mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
Pour the batter into the prepared pan. Bake the corn bread on the center rack for 32 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert the loaf onto the board.
© 2009 Babycakes by Erin McKenna. Excerpted by permission of Crown Publishing, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.