Whisk dry ingredients: In a large bowl, thoroughly mix the cornmeal, gluten-free flour, xanthan gum, baking powder, salt, and sugar until evenly combined.
Prepare flax egg: In a separate small bowl, prepare the flax seed egg according (ie., mix ground flax with water) and let it thicken for 3–5 minutes.
Mix wet ingredients: Add the flax egg, oil, and non-dairy milk to a medium bowl, whisking until smooth.
Combine mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just incorporated (avoid overmixing).
Bake: Transfer the batter to a greased baking pan or muffin tin, spreading evenly. Bake till doneness test indicates readiness.
*Bake for less time if using muffin tins.
Ingredients
Directions
Whisk dry ingredients: In a large bowl, thoroughly mix the cornmeal, gluten-free flour, xanthan gum, baking powder, salt, and sugar until evenly combined.
Prepare flax egg: In a separate small bowl, prepare the flax seed egg according (ie., mix ground flax with water) and let it thicken for 3–5 minutes.
Mix wet ingredients: Add the flax egg, oil, and non-dairy milk to a medium bowl, whisking until smooth.
Combine mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just incorporated (avoid overmixing).
Bake: Transfer the batter to a greased baking pan or muffin tin, spreading evenly. Bake till doneness test indicates readiness.
*Bake for less time if using muffin tins.
