Prep: 1. Preheat the oven to 400. Grease a 9 inch baking dish. 2. Combine the non-dairy milk with the apple cider vinegar. 3. Mix together the warm water and the ground flax seed. Make: 1. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt. 2. Add the flax meal mixture to the milk. Add the oil and the maple syrup. Stir until fully combined. 3. Add the wet ingredients to the dry and stir until just combined. Pour into the prepared skillet. 4. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Serve warm.
This recipe also works well with dairy milk and/or all-purpose flour if you only avoid one and not the other. It's also great with 1/2 teaspoon cumin and cayenne in it if you like a more savory cornbread.