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.
5 Fast Facts About Coconut Oil:
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and antibacterial agents
- improves metabolism and prevents fatigue
- improves cholesterol levels
5 Fast Fact About Maple Syrup:
- contains manganese and zinc
- contains 54 different antioxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Almonds (Almond Flour/Milk):
- regulates cholesterol and blood pressure
- energy booster
- loaded with protein, calcium and fiber
- high in antioxidants
- reduces risk of heart disease
5 Fast Facts About Pink Himalayan Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
Where to Buy: Ā If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door…and you’ll be supporting The Healthy Family and Home website at the same time!
Tip #1: Ā This is not a sweet cornbread, but you can always add more maple syrup to the batter or drizzle some on the top after it comes out of the oven to add a little more sweetness.
Important Tip: Ā Corn is one of the top GMO crops produced today. Ā PLEASE make sure you use ORGANIC cornmeal when making this recipe or any other recipe that calls for “corn” or a “corn” ingredient. I purchase my organic cornmeal from the bulk section at Whole Foods, but if you don’t have one nearby, you can order organic cornmeal online from Amazon. Ā There is such little cost difference and it is so important to your health!
Gluten-Free Vegan Cornbread (Vegan, Gluten-Free, Grain-Free, Dairy-Free)
Print recipe
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Ingredients
- 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
Directions
| Step 1 | 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. Enjoy! |
Note
Recipe slightly adapted from: Ā https://www.loveandlemons.com/2012/11/15/poblano-cornbread-stuffing/
Hey, Karielyn. It is Peter from Feed Your Soul Too. Love the intention of your site. I, too, want to add a more healthy cooking style into my and my families life. but I don’t want to give up flavor. What is your general substitute for all-purpose flour? And what do you use as a substitute for sugar?
Hi Peter! Changing to healthier cooking and recipes have been a journey for me and it’s taken a long time to get where I am now. I’ve also got a lot of fussing and moans and groans from my family too lol!
I just recently eliminated flour/wheat/gluten from my recipes and diet so that area is still kind of new to me. In fact, some of my older recipes that I haven’t converted yet still have organic unbleached all purpose flour in them. My goal is to convert my older recipes and add more gluten-free ones to my site in the near future.
For flour substitutes, I guess I have mostly been using almond flour, coconut flour and some oat flour. The 10-ingredient gluten-free flour combinations kind of intimidate me so I haven’t tried to tackle the combo ones yet. I’ve also used an all-purpose gluten-free flour from Bob’s Red Mill that uses garbanzo beans but it has a really strong flavor that I just can’t get used to.
For sweeteners, I have definitely given up and refined and processed sugars and it has made such a difference in my health. For my raw desserts, I use raw honey (since I don’t like to heat it and destroy the nutrients) or medjool dates and for baked desserts/recipes, I like to use either maple syrup or raw coconut crystals. I’d like to use Stevia a little more and have only dabbled a little bit with it, but just can’t fall in love with the taste.
For flavor, I find that making recipes from scratch using fresh, unprocessed ingredients and good seasonings helps a lot.
I hope that helps and thanks so much for your questions š