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Gluten Free Vegan Cornbread muffins (need help fast)

post #1 of 3
Thread Starter 

Hey forum.

 

I need help with a recipe for Gluten free Vegan cornbread muffins.

Vegan cornbread is fine but going for gluten free also is a new one for me.

 

I was going to do:

 

1 cup cornmeal

1 cup gluten free flour
3/4 cup vegan spread
3/4 cup caster sugar
3/4 cup soy milk
2 tsp gluten free baking powder
1 tsp baking soda

2 Tbsp of ground flax 

6 tbsp of warm water.

 

 

Hopefully get about 12 muffin from this. 

 

This may seem like a weird and stupid question but do you think this will work?

 

 

post #2 of 3

My starting point for muffins is from RATIO, page 69:

  • 2 parts flour
  • 2 parts liquid
  • 1 part egg
  • 1 part butter

 

all by weight. Obviously, for vegan, the egg and butter need replacements.

 

At a quick glance, it appears your recipe is:

  • 10 ounces flour equivalent
  • 9 ounces liquid
  • 1 ounce egg equivalent
  • 6 ounces butter equivalent

 

I'm not real familiar with substituting for egg and butter, but, based on the ratio, your substitutions appear a little off. You might try decreasing the butter equivalent to around 5 ounces ( I presume the fat:water in the vegan spread is similar to butter) and upping the egg equivalent.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 3
Thread Starter 

Thank you. They turned out pretty well except that the flax seed seem to give a strong after taste.

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