I have a really good Vegan Cornbread recipe that I make for my family, but am unable to enjoy because it uses all-purpose flour and isn’t gluten-free. I was inspired by a Facebook friend to make a gluten-free version and am happy to say I have just enjoyed the first piece of cornbread I’ve had in a long time! This one is softer and lighter in texture and a seemed a tad bit dry to me compared to my other recipe, but maybe that’s expected with a gluten-free version? But, I can’t eat the other version, so I’m fine with it. I actually liked mine plain, but after I drizzled a little maple syrup over it, it was even better. Also, try my Vegan Pumpkin Cornbread recipe!
How to Make Gluten-Free and Dairy-Free Cornbread
- 1 cup organic non-GMO cornmeal
- 1/2 cup all-purpose gluten-free blend (I used Bob's Red Mill All-Purpose Baking Flour)
- 1/2 cup almond flour
- 2 teaspoons baking powder (non-aluminum)
- 1 cup homemade almond milk
- 1 flax egg (1 tablespoon ground flax seeds + 2 tablespoons water)
- 1/4 cup organic coconut oil (melted/liquid)
- 1/4 cup organic maple syrup
- 1/2 teaspoon pink himalayan salt
- Put all ingredients in a medium sized bowl and mix until well combined (avoid over mixing).
- Pour mixture into an 8 x 8 glass baking dish.
- Bake at 350 degrees for approximately 20 - 25 minutes or until golden on top.
- Cool for 10 - 15 minutes before serving.
Recipe slightly adapted from: http://www.loveandlemons.com/2012/11/15/poblano-cornbread-stuffing/