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Minimalist baker vegan12/16/2023 I have seen this in my own baking and some store bought. But can’t figure out why- is it old flour? Not sure what it would be with the aquafaba. Over the years I think I have narrowed it down to that ingredient. I’ve been eating gf baked goods for over 8 years and sometimes – but not all the time – when there is chickpea flour or aquafaba in it there is a really bad and overpowering after-taste. Probably best for an email but couldn’t find one listed. Made this the other night and have some questions…. (Ingredients: Comstarch, White Rice Flour, Brown Rice Flour, rBST-Free Milk Powder, Tapioca Flour, Potato Starch, Xanthan Gum.) versus Bob’s 1-1 (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.) Maybe the Cup 4 Cup is the issue? I’ve used it successfully in other cornbread recipes. I gave it a few extra minutes which didn’t work and then raised the temperature to 410 and gave it more time but it never did cook/dry out to normal texture. The baked end result was heavy and super moist like a fudge brownie. I was afraid to add more although it was still more a pourable dough not batter. I had to add almost a 1/2 cup more almond milk and it still wasn’t a batter, so I added about 1/4 cup of water. I added the whipped aquafaba and it was still super thick like dough, not batter. The mixture never did get smooth and batter like, It was WAY too thick. I added the oil first and then the almond milk mixture instead of together – could that be an issue? I mixed in the oil until the whole mixture was crumb like, then added the almond milk. My flour was Cup4Cup white and Bob’s Red Mill Golden Corn Flour/masa harina. I measured carefully and didn’t make substitutions except for using avocado oil. My cornbread came out gooey, not crumb like. While I haven’t perfected my meringue or played around much with aquafaba as a stand-alone ingredient (yet), I have been loving it as an egg substitute in gluten-free baking. The brine has the protein and wizardry necessary to mock an egg and even whip up and bake into things like meringues and pavlova! It’s kind of amazing. Unless you’ve been napping for the last year, you’ve likely heard of aquafaba – the starchy brine left behind in a can of chickpeas (or other beans, such as white and kidney beans). However, recently I hopped on the aquafaba bandwagon and things have changed. Without eggs, gluten-free baked goods tend not to rise and miss that crumbly texture necessary in cakes and quick breads. However, I had yet to crack the code on vegan, gluten-free cornbread. In the past few years I’ve attempted vegan cornbread with success. The following is our plant-based, gluten-free version resembling what we grew up knowing cornbread to taste like! Vegan Gluten-Free Cornbread It’s now popular throughout the US, but is especially associated with Southern cuisine. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt ( source).ĭuring the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals.
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