Sage Cornbread (Gluten-Free):
1 cup coarse or medium-grind yellow cornmeal
3/4 cup brown rice flour
1/4 cup potato starch
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt or
1 tsp seaweed powder
1-2 Tbs chopped fresh sage
2 Tbs egg replacer whisked with
3 Tbs carbonated water
1 cup non-dairy milk
1/4 brown rice or maple syrup
1 Tbs melted vegan spread
2 Tbs powdered sage
Directions:
1. Preheat oven to 400º F/ 205º C. Coat loaf pan or 9-inch square baking pan with vegan spread. Whisk together cornmeal, rice flour, potato starch, baking powder, baking soda, and sea salt in bowl. Stir in sage.
2. Beat egg replacer and carbonated water in separate bowl until frothy and smooth. Whisk in soy milk and brown rice or maple syrup. Stir wet mixture into dry mixture. Let stand 5 minutes.
3. Spread batter in prepared pan, and bake 20-35 minutes, or until crisp and brown on top and sides. Brush with vegan spread and sprinkle with powdered sage. Cool 15 minutes before serving.