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Recipe Servings: 8x8 pan Prep Time: 25 min Description: This is like corn bread, but without corn, wheat, eggs or dairy! If you use a thinned fruit puree instead of water, it'll be like a mildly sweet shortcake. Allergens: Fermented, Grain, Spices, Yeast Ingredient List:

Qty	Name
1 cup	water
1/2 tsp	vitamin c crystals , unbuffered, corn-free
2 cups	flour , any combination you tollerate
1 tsp	baking soda
1/2 tsp	salt
1/3 cup	oil

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Instructions: Combine water and vit C. Combine dry ingredients. Add oil to vit. c liquid, and add these wet ingredients to the dry ones, stirring quickly. Bake in 8x8 pan, 400 degrees 15-20 minutes.
P.S. thinner batter rises better than thicker batter. Add water if needed.

Zucchini cake! I added 1 1/2 cups grated succhini, 1/2 cup sugar (or sweetener would work) and used 1 1/4 cups water. It was great.

NOTES--The vit. C is your acid which will react with the soda to cause rising. If corn doesn't bother you, regular baking powder can be used instead.
1 tsp. guar gum can be added for a lighter product, but will require the addition of a little more water.
If using gluten-free grains, an egg helps hold it together and rise, but not required.

In my picture above, the bread is so pale because I used pale flour. :-) If you can handle dairy, it would brown, and using a darker flour would help that, too. If you use dairy, the Vit. C should thicken the milk to be more like buttermilk. That would just improve the taste! You might need to add a little more water to the mix if the milk is thicker. Also, I ran out of oil recently, so I cut in shortening instead. The bread was flatter than a pancake. Must be why the cookbook never mentioned shortening.
Member Feedback: yooka1 said on June 7th, 2008 12:06 PM :
Very simple, easy, and delicious. Scorn like texture. Love it!!!

lobi said on June 16th, 2008 02:28 PM :
Please put this on the vegan category as well.

Leah said on June 24th, 2008 09:48 AM :
I added this to the vegan list. :-)


Miscellaneous: Created: December 13th, 2007
Last Updated: July 2nd, 2008
Source of Recipe: Yeast Connection Cookbook
Filed Under: Breakfast, Desserts, Dinner, Lunch, Vegan, Vegetarian




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