Vegan and Gluten-Free Cornbread Stuffing Base
Makes about 12 ounces of dried cubes.
For all ingredients, please use those that are organic or grown without pesticides.
1 1/2 cups gluten free corn flour
1 cup sorghum flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
1/3 cup chickpea flour
1 1/2 teaspoons chili powder
4 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried ground sage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sunflower or canola oil
1 3/4 cup unsweetened soy, coconut, or almond milk
Preheat the oven to 375 F.
In a large bowl, combine the corn flour, sorghum flour, tapioca flour, xanthan gum, chickpea flour, chili powder, baking powder, thyme, oregano, sage, salt, and pepper. Use a fork or whisk to thoroughly combine the ingredients.
In a liquid measuring cup, combine the plant-based milk and the oil.
Add the liquid to the flours and spices. Stir to combine.
Pour the batter into an oiled or sprayed 9 x 9 inch baking dish. If you do not have that exact size, use two smaller pans or one that will come close in size. You are going to cut the bread into small cubes to dry it out so it will not make a difference.
Put in the preheated oven and bake for about 20 minutes or until it is golden brown.
Allow the bread to cool for at least 10 minutes before cutting.
Use a serrated knife to cut the bread into cubes that are approximately 1/2 inch in size.
Put them onto a parchment lined baking sheet and thoroughly dry them out in an oven at 250-300 F. This should take anywhere from 30-60 minutes depending on the heat.
Once they are dried, they can be stored in an airtight container for up to a month.
*If you want to make the batter it into savory biscotti, form the batter into two logs on a parchment lined baking sheet. When they are removed from the oven, allow to cool for about 5 minutes and simply slice them into 1/4 inch slices. Dry them in a 250-300 F oven until crisp.