I thought I would share my allergen-free version of that recipe here. It took me three trials to get the numbers right. I used a lot less gluten-free flour than wheat flour and added a good amount of liquid. That is a function of all the starches used to replace the gluten in the wheat.
I find there are far fewer rules and guidelines to follow in getting the gluten out of a recipe than there are for veganizing one. I pretty much have developed an instinct that I go with. Even then, I almost always have to re-work recipes multiple times to get results I am truly happy with.
In this recipe I used the Gone Pie flour mix, the Hi Protein flour mix (mentioned in the Irish Soda bread recipe), corn flour and millet flour. This was my first time using corn flour and am not exactly sure what it did. More experimentation to come with it! The Hi Protein mix was the final touch I added to get a nice light crumb. I have posted the recipe for it at the end of this recipe again.
All the yellow grains and the orange of the sweet potatoes give this cornbread a truly amazing color! It’s so tasty too!
SWEET POTATO CORNBREAD
- 3 tablespoons gluten-free flour blend
- 3 tablespoons millet flour
- 2 tablespoons corn flour
- 1/4 cup Hi Protein Mix*
- 5/8 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
Sift the dry ingredients together and set them aside.
- 1 cup + 2 tablespoons cornmeal
- 1/4 cup organic vegan sugar
Combine cornmeal and sugar in mixing bowl and set aside.
- 3/4 cup vegan sour cream or So Delicious PLAIN coconut yogurt
- 1/2 cup So Delicious coconut milk (unsweetened)
- 3/4 cup sweet potato
Puree in food processor until smooth and creamy.
Pour into same bowl as cornmeal and combine well.
This makes the cornbread nice and light.
- 3 tablespoons coconut oil, melted
- 3 tablespoons vegetable oil
- 3 tablespoons maple syrup
Fold into cornmeal mixture until evenly mixed.
Now add dry ingredients and mix until blended.
Do not over mix.
Dough will be very light and fluffy. Pour it into an 8 x 8 inch square pan. I prepare my pan with oil and a dusting of cornmeal. Smooth the dough with wet hands.
Bake at 350 degrees for 35 – 45 minutes. When it is done, it will be firm to the touch in the center.
*Hi Protein Flour Blend:
1 cup garfava flour
1 cup arrowroot starch
1 cup tapioca flour
1 cup millet flour
1/2 cup amaranth flour