Tender and moist, Vegan Gluten-Free Cornbread is the most effective of each worlds! Made with almond flour and no eggs or dairy, this candy homestyle cornbread is allergy-friendly and ideal for pairing with chilis, soups, stews, and luxury meals meals.
This recipe was initially printed on February 20, 2014. It was up to date with new recipe data and photographs on November 25, 2024.
Rising up within the South, cornbread was considered one of my favourite soul meals aspect dishes. Served heat with a pat of butter, it was wealthy, candy, buttery, and comforting. After I transitioned to the vegan way of life, it was one of many first vegan recipe diversifications I took on, and I used to be so excited by the outcomes. Suffice it to say that its success helped seal the deal on the vegan weight loss plan. You actually could make plant-based recipe diversifications that style nice!
I first printed this recipe in February 2014, and I nonetheless love and make this gluten-free and vegan cornbread usually. It’s simple to prep, crispy on the skin, tender and moist on the within (and—let’s not neglect—buttery and candy!) whereas containing no eggs, butter, or dairy!
I may wax on about all of it day, however I believe you get the purpose! Let’s begin cooking, lets?
Components
Cornmeal: Select fine-ground cornmeal for this recipe. I normally use yellow cornmeal, however blue or white cornmeal additionally works.
Sugar: I desire natural cane sugar, however you need to use white granulated sugar if it matches your vegan way of life.
Almonds: Use blanched or skin-on uncooked complete almonds to make the almond flour. Toasted or roasted almonds are extra agency, making them more durable to pulverize.
Oil: This provides moisture to the bread, giving it a young crumb. I like to recommend olive or avocado oil, although impartial oils like grapeseed or melted refined coconut oil may work.
Apple Cider Vinegar: This acid helps the vegan gf cornbread’s leavening course of and in addition makes the bread extremely tender.
Baking Powder: You will have 1 tablespoon of this leavening agent to assist the bread rise. Use aluminum-free baking powder for the most effective taste.
Cornstarch or Arrowroot Powder: These substances contribute fluffiness to the gluten and dairy-free cornbread with out interfering with its taste. You will have 1 tablespoon of both.
Find out how to Make Vegan Gluten-Free Cornbread
- Preheat oven. Preheat the oven to 400°F. You possibly can spray an 8×8-inch baking dish with nonstick cooking spray if desired, however you don’t have to.
- Mix dry substances. In a big bowl, whisk collectively the cornmeal, sugar, salt, baking powder, and cornstarch or arrowroot powder till mixed.
- Make almond flour. Add the almonds to a high-speed blender and mix till they’re powder.
- Add heat water to the blender and mix till easy.
- Mix dry and moist substances. Pour the almond combination into the bowl of dry substances. Add the oil and apple cider vinegar and stir to mix.
- Bake. Pour the cornbread combination into the baking dish and bake for 25-Half-hour, or till a toothpick inserted into the middle comes out clear.
- Cool and revel in. Cool the pan of cornbread on a wire rack for 10 minutes earlier than serving. Take pleasure in!
Jenné’s Recipe Professional-Suggestions
- Getting ready the pan. Due to its cornmeal and almond flour base, this gluten-free vegan cornbread doesn’t normally persist with the baking dish, however you possibly can spray yours with non-stick cooking spray for additional assurance if desired.
- Mix almonds till pulverized. Run the nuts in a high-speed blender till they’ve an ultra-fine powder consistency. Mix uncooked almonds; they’re softer than toasted and mix extra simply. Lastly, you possibly can substitute a heaping 3/4 cup premade almond flour when you don’t have a high-speed blender.
- Don’t overmix. Stir the dry substances with the moist till mixed and no streaks of dry cornmeal stay. Overmixing the gluten-free, dairy-free cornbread can lead to dense or powerful bread.
Recipe Variations
This vegan gluten-free cornbread recipe is flexible! Swap it up with any of the next swaps and changes:
- Blue Corn: I really like making this recipe with fantastic floor blue cornmeal when I’ve it available! Simply swap the identical quantity of it for yellow cornmeal and observe the instructions as listed.
- Corn Kernels: For additional texture, stir in 1 cup of frozen or canned corn earlier than baking.
- Chiles. Add a contact of Southwest aptitude by stirring in 1-2 tablespoons of chopped canned inexperienced chiles earlier than baking.
Serving Strategies
For those who ask me, cornbread was simply made to get pleasure from with a heat bowl of soup, chowder, or chili, and this gluten-free vegan cornbread recipe isn’t any exception! Make the dream pairing by serving it with any of those recipes:
Storage Instructions
- Storage: Leftover gf df cornbread retains cowl in an hermetic container at room temperature for 2-3 days. For longer storage, preserve it within the fridge for as much as 5 days.
- Freezing: Switch the cooled bread to a freezer-safe container and freeze for as much as 3 months. Defrost it at room temperature for 1-2 hours or till thawed.
Steadily Requested Questions
I didn’t develop or take a look at this recipe for gluten-free all-purpose flour, so I don’t suggest swapping it for almond flour. An acceptable, extra handy substitution for it will be utilizing pre-ground almond flour.
Sure, it’s tremendous easy to make muffins with this gluten-free dairy-free cornbread recipe. Put together a muffin tin with non-stick spray and divide the batter between the cups. Bake for 20 minutes or till a toothpick inserted into the middle comes out clear.
This fast bread is finest ready to serve, however you possibly can combine up the dry substances and mix the almonds upfront. As soon as mixed, retailer the dry substances and almond flour individually in hermetic containers for as much as 3 days. Mix the almond flour with the nice and cozy water and blend it with the remainder of the substances earlier than baking.
Extra Gluten-Free and Vegan Recipes
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Preheat the oven to 400°F. You possibly can spray an 8×8-inch baking dish with nonstick cooking spray if desired, however you don’t have to.
In a big bowl, whisk collectively the cornmeal, sugar, salt, baking powder, and cornstarch or arrowroot powder till mixed.
Add the almonds to a high-speed blender and mix till they’re powder. Add the nice and cozy water to the blender and mix till easy.
Pour the almond combination into the bowl of dry substances. Add the oil and apple cider vinegar and stir to mix. Watch out to not overmix it, or the bread can get dense and difficult.
Pour the cornbread combination into the baking dish and bake for 30-35 minutes, or till a toothpick inserted into the middle comes out clear.
Cool the pan of cornbread on a wire rack for 10 minutes earlier than serving. Take pleasure in!
- Storage: Leftover gf df cornbread retains cowl in an hermetic container at room temperature for 2-3 days. For longer storage, preserve it within the fridge for as much as 5 days.
- Freezing: Switch the cooled bread to a freezer-safe container and freeze for as much as 3 months. Defrost it at room temperature for 1-2 hours or till thawed.
- Getting ready the pan. Due to its cornmeal and almond flour base, this gluten-free vegan cornbread doesn’t normally persist with the baking dish, however you possibly can spray yours with non-stick cooking spray for additional assurance if desired.
- Mix almonds till pulverized. Run the nuts in a high-speed blender till they’ve an ultra-fine powder consistency. Mix uncooked almonds; they’re softer than toasted and mix extra simply. Lastly, you possibly can substitute a heaping 3/4 cup premade almond flour when you don’t have a high-speed blender.
- Don’t overmix. Stir the dry substances with the moist till mixed and no streaks of dry cornmeal stay. Overmixing the gluten-free, dairy-free cornbread can lead to dense or powerful bread.
