Grain-free cornbread: the texture without a single kernel of corn

Corn is a grain, and grains sit outside this way of eating, so cornbread would seem like an easy one to lose. This version keeps the part that matters, the pale, tender crumb and the slight tang, and builds it entirely from coconut flour instead.

The tang comes from coconut milk mixed with apple cider vinegar, which behaves the way traditional buttermilk does in a batter, souring slightly and reacting with the baking soda for lift. Three gelatin eggs do the binding that whole eggs would otherwise handle.

One of the most requested comfort foods in this kitchen is the ability to sit down at a holiday table and eat the same shapes everyone else is eating. This is built for exactly that moment.

AIP note: written fully elimination-compliant with gelatin eggs. If eggs are already reintroduced for you, 3 whole eggs work in their place.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup arrowroot starch
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup palm shortening, melted (coconut oil works)
• 3 tbsp honey
• 1/2 cup full-fat coconut milk
• 1 tbsp apple cider vinegar

Gelatin eggs (3): for each, bloom 1 tbsp gelatin in 1/4 cup water, warm gently until liquid, then whisk vigorously until frothy and use right away

Method

Heat the oven to 350 F. Line an 8x8 pan with parchment.

Stir the apple cider vinegar into the coconut milk and set it aside; it will thicken slightly, the way buttermilk does.

Whisk the coconut flour, arrowroot, baking soda, and salt together in a large bowl. Add the melted palm shortening, honey, and the soured coconut milk, and mix until smooth.

Whisk in the three gelatin eggs one at a time, working quickly before each sets.

Pour into the prepared pan and bake 20 minutes, until the top is golden and a knife comes out clean.

Cool completely in the pan before slicing. Cutting it warm turns the crumb gummy; a full cool is what gives you a clean slice.

Yield: 9 pieces.

How to use it

• Warm with honey or a compliant fruit spread
• Alongside a bowl of chili or braised greens
• Crumbled into a holiday stuffing

Storage

Refrigerator: 3 to 4 days, well wrapped.

*Adapted from unboundwellness.com by Michelle Hoover*