HOW TO MAKE CORNMEAL (GLUTEN-FREE, VEGAN)
Run out of cornmeal? Don't worry! Learn how to make cornmeal with dried corn kernels in just a few minutes! This homemade cornmeal recipe is so easy you'll never need to buy this kitchen staple again. Naturally gluten-free, dairy-free and vegan too, you can use it to make our favorite skillet cornbread, a batch of easy cornbread muffins!
Provided by Felicia Lim
Categories Basics
Time 10m
Number Of Ingredients 1
Steps:
- Place the corn kernels in a high-speed blender and process for a few minutes, scraping down the sides as necessary.
- Sift the processed corn through a fine-mesh sieve to remove any large pieces of corn that do not pass through the sieve.
- Return the large pieces of corn to the blend and process again for another minute, before sifting the cornmeal once more. If there are still any large pieces, return them to the blender and process once again.
Nutrition Facts : ServingSize 1 cup, Calories 94 calories, Sugar 6.8 g, Sodium 16.3 mg, Fat 1.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 2.2 g, Protein 3.6 g, Cholesterol 0 mg
CORNMEAL CAKE (GLUTEN FREE AND VEGAN) RECIPE - (4.5/5)
Provided by atxvegn
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Oil a 9-inch cake pan and dust with cornmeal. Tap out excess. Sift flour into medium bowl; stir in cornmeal, baking powder, salt, and xantham gum. Set aside. Beat margarine with electric mixer in a large bowl until smooth and light. Beat in applesauce and zest. (Don't be alarmed by its curdled appearance.) Gradually add sugar, stopping to scrape sides of bowl a couple of times. Beat in soygurt, egg replacer, and vanilla. Slowly mix in flour mixture until just incorporated. Pour into pan and smooth the top. Top with coarse sugar. Bake until tester comes out clean, about 30 minutes. Cool in pan 10 minutes, then invert onto plate, then onto rack (sugar side up) to cool completely. Wrap in foil and keep at room temperature until ready to serve.
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