Mix together dry ingredients:

  • 1 cup yellow cornmeal (best if you can find non-GMO)
  • ½  cup gluten-free flour blend (Trader Joe’s has a  blend of brown rice, potato starch, rice flour, and tapioca flour.)
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 tbsp.  aluminum-free baking powder
  • ½  tsp. baking soda

When ready to bake, you need to essentially make a dairy-free buttermilk. The buttermilk will substitute for egg as a leavening ingredient in your cornmeal. To make this buttermilk, mix together:

  • slightly less than 1 cup unsweetened coconut milk
  • 1 tbsp. distilled white vinegar

Let it sit for five minutes.

Then, add:

  • ¼ cup palm shortening (I believe coconut oil would also suffice, though I have never tried it.)
  • Additional ¼ cup of coconut milk

Directions:

  1. Pour the buttermilk and shortening into the dry ingredients and mix just until blended. Do not over mix.
  2. Pour into greased muffin tins, or a greased 9 x 9 glass baking dish. For muffins, bake at 375 degrees for 22 minutes. For the 9 x 9 pan, bake at the same temperature, testing at 20 minutes for done-ness.

From smartereachday.com