Vegan Gluten Free Cornbread Recipes

BEST VEGAN GLUTEN-FREE CORNBREAD RECIPE

Steps:

• Preheat the oven to 350 F/ 175 C
• Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
• Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
• Pour into a prepared loaf pan.
• Bake for 28-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
• Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.

GLUTEN FREE + VEGAN CORNBREAD

Steps:

• Preheat oven to 400°F. Line an 8×8" square baking pan with parchment paper and grease with coconut oil. Set aside.
• Combine the non-dairy milk and white vinegar in a bowl to let the milk curdle a bit into buttermilk. Also make the flax eggs at this point, to give them time to gel.
• Meanwhile, whisk the almond flour, tapioca flour, cornmeal, baking powder, baking soda, and salt together in a large bowl, making sure to get all the clumps out.
• Add the coconut sugar, melted coconut oil, and flax eggs to the milk and vinegar mixture and whisk together until smooth. Whisk the wet mixture into the dry ingredients until smooth and combined.
• Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 22-24 minutes.
• Let cool in the pan for 15 minutes, then remove from the pan and place on a wire rack to let it finish cooling completely. You can also serve warm, if desired. In fact, I recommend trying a piece warm. Enjoy!

CORNBREAD

Steps:

• Pour the milk into a medium mixing bowl, add the lemon juice, and give it a few stirs. Let it sit for 5 minutes.
• Add the corn meal, oat flour, baking powder, baking soda, and salt into a large mixing bowl. Stir until well combined.
• Add all the other ingredients into the mixing bowl and mix until just combined.
• Grease an 8" x 8" (20 cm x 20 cm) baking dish****. Pour the batter in and bake the cornbread at 350°F (175°C) for 25 minutes (until a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter).
• Let the cornbread cool in the pan for at least 30 minutes. Then remove to a wire rack to cool completely.
• Store leftover cornbread in an airtight container for 3 days. For longer term storage, freeze in an airtight container for up to 3 months.

VEGAN BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350 °F. Spray an 8x8 or 9x9 baking dish and line with parchment. Set aside.
• In a small bowl, stir together milk, apple cider vinegar, and applesauce. Set aside.
• In large mixing bowl, whisk together cornmeal, flour, sugar, cornstarch, baking powder, and salt. Add blueberries, stir to coat berries completely.
• Add oil to milk / acv mixture. Add this to dry ingredients and stir until just combined.
• Transfer blueberry cornbread batter into prepared baking dish, spreading into an even layer.
• Place in 350 °F oven and bake for 25- 30 minutes, or until golden brown and inserted toothpick comes out clean.

VEGAN GLUTEN-FREE CORNBREAD

Steps:

• Preheat oven to 350°F (177°C)
• Grease an 8-inch x 8-inch baking dish and set it aside.
• Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
• In a medium bowl, add the gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.
• In a small bowl, whisk the milk, melted butter, vanilla, and flax egg together.
• Add the wet ingredients to the dry ingredients and mix until combined. If using add-ins, add them in now and stir. Don't overmix.
• Pour batter into the baking dish. Set aside and let the batter rest for 5 minutes.
• Bake for 25 minutes.
• Remove from oven and place baking dish on a cooling rack. Allow the cornbread to cool in the baking dish for at least 30-minutes. Serve while still warm.

VEGAN GLUTEN-FREE CORNBREAD

Steps:

• Preheat the oven to 350F and line a 9 x 13″ baking dish with parchment paper. To get the parchment paper to stick to the bottom, lightly spray with oil, then press the parchment into the dish.
• Make the flax eggs. Whisk two tablespoons of ground flax with 6 tablespoons water and set aside to thicken. Make buttermilk by adding a tablespoon of vinegar to the milk. Set aside for 5 minutes.
• Add flour, cornmeal, coconut sugar, baking powder, soda and salt to a large bowl and whisk to combine. In the same bowl add the applesauce, maple syrup, flax eggs and buttermilk mixture. Whisk to thoroughly combine and no floury bits remain.
• Pour the cornbread batter into the prepared pan and then allow to rest for 30 minutes before baking.*
• Bake for 40-45 minutes or until the cornbread springs back when pressed lightly in the center. Gluten free baked goods usually need to cook longer than recipes made with wheat flour to avoid the gummy texture common in gluten free baked goods. So, when this cornbread appears to be baked through, I give it another 3-5 minutes in the oven.
• Allow cornbread to cool on a wire rack for at least 20 minutes, and then cut and enjoy! I really like this with a little maple syrup poured on top. This cornbread will keep in a covered container for 1-2 days on the counter and up to 4 days in the fridge.

BEST VEGAN GLUTEN-FREE CORNBREAD (OIL-FREE)

Steps:

• First, add your coconut milk to a medium bowl and warm to lukewarm. Add the cornmeal and apple cider vinegar and stir until well mixed. Set aside to soak for 10 minutes. This step is crucial, so don't skip it. It helps to soften the grittiness of the cornmeal and make the cornbread more moist and flavorful.
• Meanwhile, you will need to add your pecans to a food processor and grind into a ground coarse meal. This will only take a few seconds, because if you go too long, it will very quickly turn to paste. Just go until it is ground and crumbly and no big pieces left. Add to a large bowl and set aside.
• Next, preheat an oven to 400 degrees and place a well-seasoned 10 inch iron skillet on the center oven rack to heat up. If you are unsure if your pan is well-seasoned, then make sure to spray it well with nonstick spray to ensure your cornbread doesn't stick.
• To the large bowl of pecan flour, add the oat flour, tapioca starch, baking powder and salt. Whisk until well incorporated.
• To the wet cornmeal mixture, after the 10 minute soak, stir in the syrup. Pour that over the dry ingredients and stir until smooth. Scoop into 10 liners if making the muffins, or proceed with the skillet directions.
• Remove the hot skillet from the oven and pour the batter in it. Place back in the oven to bake for 15-17 minutes. Just 15 minutes for the muffins. It should be a light golden color, firm top and the edges have pulled away from the pan slightly. Do not overbake or it can turn dry. Note: If you don't want to bother with a skillet, then you can still make this in a regular 8x8 inch square pan, the cooking time should be similar. Make sure to spray the pan well with nonstick. The edges won't get as crispy as the skillet, but it will still be good.
• Let sit for 20 minutes before slicing, as it will firm up a lot while sitting. Slice and serve. It will still be wonderfully warm. Eat alone or top with a sweet syrup or whatever you like. I like it by itself (it's that good!) and also with a little barbecue sauce. Store at room temperature in a sealed bag or container to keep them moist.

VEGAN GLUTEN-FREE CORNBREAD CASSEROLE

Steps:

• Preheat oven 350 degrees F. Lightly grease casserole dish and set aside.
• In a large bowl, combine, cornmeal, almond flour, flax seeds, baking powder, and salt.
• In a high-speed blender, add cashews, almond milk, coconut milk, maple syrup, melted vegan butter and blend until smooth. Add 1/2 cup of the corn kernels and pulse.
• Mix wet ingredients with dry ingredients until smooth. Fold in the remaining corn kernels and cheese shreds.
• Scoop batter into baking dish and bake for 55 minutes or until toothpick comes out clean.

VEGAN AND GLUTEN FREE CORNBREAD

Steps:

• In a microwaveable dish, melt the butter and sugar together, about 30 secs
• Stir in the yogurt and milk
• In a large bowl, whisk together all the other ingredients. Make a well in the centre
• Pour in the wet ingredients and gently mix until combined. Don't worry about a few odd lumps here and there. Add in any extras you might like to add at this point.
• Pour into your prepared lined baking dish or muffin tin.
• Bake in a preheated oven at 200c for 35-40 minutes or until golden brown.
• Leave to cool in the pan for about 5 minutes before cutting into squares or lifting out the muffins

VEGAN CORNBREAD

Steps:

• Preheat the oven to 400ºF. Grease an 8- or 9-inch baking dish generously with cooking spray.
• Combine the dairy-free milk and apple cider vinegar and let sit for 5 minutes.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the milk mixture, oil, and maple syrup and stir until fully combined.
• Pour into the prepared pan and bake for 35 minutes or until browned, the top feels firm to the touch, and a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
• Cut into squares and serve.

GLUTEN-FREE VEGAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
• Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.