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Vegan Gluten-Free Cornbread
Tender and moist, Vegan Gluten-Free Cornbread is the best of both worlds! Made with almond flour and no eggs or dairy, this sweet homestyle cornbread is allergy-friendly and perfect for pairing with chilis, soups, stews, and comfort food meals.
Servings: 4
Ingredients
- 1 1/2 cups fine ground cornmeal yellow, blue, or white
- 1/2 cup sugar organic cane sugar or white
- 1 tsp sea salt
- 1 tbsp baking powder
- 1 tbsp arrowroot powder or cornstarch
- 1 cup raw almonds skin-on or blanched (or 1 1/2 cups almond flour or meal)
- 1 1/2 cup warm water
- 1/4 cup olive or avocado oil
- 2 tsp apple cider vinegar
Instructions
- Preheat the oven to 400°F. You can spray an 8x8-inch baking dish with nonstick cooking spray if desired, but you don’t need to.
- In a large bowl, whisk together the cornmeal, sugar, salt, baking powder, and cornstarch or arrowroot powder until combined.
- Add the almonds to a high-speed blender and blend until they are powder. Add the warm water to the blender and blend until smooth.
- Pour the almond mixture into the bowl of dry ingredients. Add the oil and apple cider vinegar and stir to combine. Be careful to not overmix it, or the bread can get dense and tough.
- Pour the cornbread mixture into the baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the pan of cornbread on a wire rack for 10 minutes before serving. Enjoy!
Notes
Storage Directions
- Storage: Leftover gf df cornbread keeps cover in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the refrigerator for up to 5 days.
- Freezing: Transfer the cooled bread to a freezer-safe container and freeze for up to 3 months. Defrost it at room temperature for 1-2 hours or until thawed.
- Preparing the pan. Because of its cornmeal and almond flour base, this gluten-free vegan cornbread doesn't usually stick to the baking dish, but you can spray yours with non-stick cooking spray for extra assurance if desired.
- Blend almonds until pulverized. Run the nuts in a high-speed blender until they have an ultra-fine powder consistency. Blend raw almonds; they are softer than toasted and blend more easily. Finally, you can substitute a heaping 3/4 cup premade almond flour if you don't have a high-speed blender.
- Don't overmix. Stir the dry ingredients with the wet until combined and no streaks of dry cornmeal remain. Overmixing the gluten-free, dairy-free cornbread can result in dense or tough bread.