Servings: Makes 10 slices
Ingredients 2/3 cup rice milk1 Tbsp. apple cider vinegar3/4 cup Bob's Red Mill gluten-free all-purpose baking flour1/2 cup cornmeal1/2 cup corn flour2 tsp. baking powder1 tsp. baking soda1 tsp. xanthan gum1 tsp. salt1/2 cup coconut oil , plus more for the pan1/3 cup agave nectar1/3 cup homemade applesauce or store-bought unsweetened applesauce2 tsp. pure vanilla extract
Preheat the oven to 325°F. Lightly grease a 7x4x3-inch loaf pan with oil.
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.