Ingredients
Equipment
Method
- Heat the oven to 375°F. Line an 8-inch square metal pan with parchment and lightly oil the exposed sides. Stir the ground flax and water together and let stand for 5 minutes.
- Whisk the cornmeal, flour blend, baking powder, and salt in a large bowl. In another bowl, whisk the soy milk, coconut yogurt, maple syrup, oil, vinegar, and thickened flax mixture.
- Pour the wet mixture into the dry ingredients and stir until evenly combined. Let the batter rest for 5 minutes to hydrate the cornmeal; it should be thick but pourable.
- Spread in the pan. Bake for 25–30 minutes, until the edges are golden, the center springs back lightly, and a toothpick comes out with a few moist crumbs but no wet batter.
- Cool in the pan for 20 minutes. Lift out with the parchment and cut into 9 squares. Serve warm.
Nutrition
Notes
Fine cornmeal matters: Use fine or medium-fine cornmeal rather than coarse polenta. Coarse meal needs more hydration and can leave this quick bread gritty.
Choose the right flour blend: A gluten-free all-purpose baking blend with xanthan gum helps the egg-free squares hold together. Coconut flour, almond flour, or cornstarch alone cannot replace the blend in equal amounts.
Do not skip the yogurt: Plain unsweetened plant yogurt adds moisture and body. Use a spoonable yogurt rather than a drink; a strongly flavored yogurt changes the bread.
Let the crumb settle: The bread is delicate straight from the oven. The 20-minute rest makes cleaner squares while keeping the center pleasantly warm.
Rewarm gently: Store cooled squares covered for up to 2 days at room temperature or 5 days refrigerated. Freeze for up to 2 months. Warm covered at 300°F so the edges do not dry out.
