I LOVE cornbread and I have really missed it! I have never been able to find vegan gluten free cornbread at a restaurant. I came up with this gluten free, vegan, nut free version for my friend Rola. Her son has life threatening food allergies and she asked if I would come up with an allergy free cornbread recipe. She said it would make her son SO HAPPY! Of course I said yes…and after a few trial and errors, this amazing vegan gluten free cornbread was created.
Little boys do love their cornbread because now my 5 year old son asks me to make this all the time! I pack it in his snack container and it comes back empty. I also like serving this with homemade chili beans or soup. It is absolutely the perfect accompaniment.
This vegan gluten free cornbread is moist, fluffy and sweet! Just the way traditional cornbread should be. I use a square 8 inch cake pan to bake this in. Be sure to use organic finely ground cornmeal for this recipe. I use this brand.
I cut it into little squares and store them in 2 containers. I leave one out on the counter and the other in the fridge. They are usually gone in two days.
I use a “flax egg” and it not only binds the gluten free cornbread, but it adds nutritious fiber and essential omega-3 fatty acids. Please see recipe below for directions.
I know you will love this recipe!
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Gluten Free Pumpernickel Beer Bread
Vegan Gluten Free Cornbread
- Total Time: 32 minutes
Description
Vegan Gluten Free Cornbread. This vegan gluten free cornbread is moist, fluffy and sweet!
Ingredients
- 1 Tablespoon flax meal plus 2 Tablespoons water
- 1 cup organic cornmeal
- 1 cup gluten free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a small mixing bowl, add flax meal and 2 Tablespoon of water. Whisk well and set aside.
- In a large mixing bowl, whisk together cornmeal, gluten free flour and salt.
- Make a well in the center and add water, melted coconut oil, maple syrup, apple cider vinegar and flax meal mixture.
- Stir all ingredients together with a whisk until well incorporated and smooth.
- Line an 8 X 8 inch baking pan with parchment paper. Pour in batter and bake in 350 degree oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow cornbread to cool for 15 minutes before slicing.
- Cut into squares and store in a sealed container at room temperature or the fridge.
- Prep Time: 7 mins
- Cook Time: 25 mins
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Hi there! I just made this recipe tonight! The taste was super yummy and the perfect amount of sweet. However, it seems as though baking soda might be missing from this recipe? Did you use baking soda? I subbed Bob’s All-Purpose Baking Flour for the Bob’s 1 to 1, but I don’t think that would make a difference with rising. My corn bread was very dense and didn’t rise at all. No bready texture. 🙁 I just wanted to check to see if baking soda was left off the ingredient list or what I could have done wrong. Thanks so much!
★★★
This should be very light. If the flour was packed in tightly before you measured it then that would make the cornbread dense. I would suggest you fluff your flour before measuring and feel free to add a teaspoon of baking soda to lighten it up even more. Best of luck! Xoxo, Ester
The 1 to 1 has xanthan gum in it and is a much more direct correlation to regular flour than most other gluten-free flours. Make sure your gf mix has xanthan gum in it or buy xanthan gum and add it. It’s expensive to purchase, but lasts a long time. This is a mistake I made a lot in the beginning and makes a huge impact on the consistency of the final product.
If you have no problem with gluten , is it possible to use organic flour ? Sprouted or all purpose ? Thank you Ester for being a light in the world . XO
HI Cam, You are welcome 🙂 It should work if you use a different flour! You can replace the flax egg with an egg if you can tolerate them! Let us know how it goes! Thank you! Xoxo, Ester
I know it’s supposed to be vegan but do you think eggs would work instead of the flax? I’m not vegan and find myself out of flax!
Yes! You can substitute an egg. It works out great that way too! Let us know how it works out for you! Warmly, Ester
Can you substitute coconut oil with another oil? Like olive or vegetable? Thanks!
HI Kim,
Yes! You can substitute a mild vegetable oil. Avocado or grapeseed works well. Let me know how it goes! Thanks for stopping by! Warmly, Ester
I seriously do not cook cornbread enough. I have to make your recipe – I just love how you’ve made it vegan!
Thank you Thalia. I hope you like it. It’s a favorite recipe at our house 🙂