160ml cup rice milk
1 tbsp. apple cider vinegar
105g cup Doves Farm gluten-free all-purpose baking flour
70g cup cornmeal
70g cup corn flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
100g cup coconut oil , plus more for the pan
80ml cup agave nectar
80ml cup homemade apple sauce or store-bought unsweetened apple sauce
2 tsp. pure vanilla extract
Although coeliac disease is now a recognised and respected diagnosis, the less acute but more chronic issue of 'gluten sensitivity' is gathering more interest within the natural health industry. It is an area that the Institute of Functional Medicine feel strongly about. I too share their view that the over use of and manipulation of gluten within freely available foods has caused us more health problems than perhaps was ever anticipated (if indeed there was any foresight at all). Gluten is now being associated with the development of learning difficulties, diabetes and cardiovascular disease. It is an ubiquitous ingredient and avoiding it is littered with difficulty. If you are trying to limit or avoid gluten, I hope this recipe will make sure you feel you don't need to compromise on delicious food. The apple sauce makes it more like a sweet treat. Hot buttered toast with honey is one of my greatest loves in life but this makes a very good substitute at teatime! Allow about 40 minutes for preparation (which includes 20 minutes washing up or magazine time whilst the mixture is settling).
1. Preheat the oven to 325°F
2. Lightly grease a 7x4x3-inch loaf pan with oil.
3. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into buttermilk.
4. In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and salt.
5. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients.
6. Stir in the batter until well combined.
7. Pour in the "buttermilk." Mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
8. 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.
9. The finished corn bread will bounce back slightly when pressed, and a toothpick or skewer will come out clean when poked in the middle.
10. 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.
Put the kettle on and enjoy!