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 excellent for pairing with chilis, soups, stews, and luxury meals meals.
This recipe was initially revealed on February 20, 2014. It was up to date with new recipe data and images on November 25, 2024.
Rising up within the South, cornbread was one in all 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 life-style, it was one of many first vegan recipe variations 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-reduction plan. You actually could make plant-based recipe variations that style nice!
I first revealed this recipe in February 2014, and I nonetheless love and make this gluten-free and vegan cornbread recurrently. It’s straightforward to prep, crispy on the surface, tender and moist on the within (and—let’s not overlook—buttery and candy!) whereas containing no eggs, butter, or dairy!
I might wax on about all of it day, however I believe you get the purpose! Let’s begin cooking, lets?
Substances
Cornmeal: Select fine-ground cornmeal for this recipe. I normally use yellow cornmeal, however blue or white cornmeal additionally works.
Sugar: I favor natural cane sugar, however you need to use white granulated sugar if it matches your vegan life-style.
Almonds: Use blanched or skin-on uncooked entire almonds to make the almond flour. Toasted or roasted almonds are extra agency, making them tougher 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 also can 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 have to 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 elements contribute fluffiness to the gluten and dairy-free cornbread with out interfering with its taste. You have to 1 tablespoon of both.
Make Vegan Gluten-Free Cornbread
- Preheat oven. Preheat the oven to 400°F. You’ll be able to spray an 8×8-inch baking dish with nonstick cooking spray if desired, however you don’t must.
- Mix dry elements. 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 elements. Pour the almond combination into the bowl of dry elements. 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 luxuriate in. Cool the pan of cornbread on a wire rack for 10 minutes earlier than serving. Get pleasure from!
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 may spray yours with non-stick cooking spray for further 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 may substitute a heaping 3/4 cup premade almond flour when you don’t have a high-speed blender.
- Don’t overmix. Stir the dry elements with the moist till mixed and no streaks of dry cornmeal stay. Overmixing the gluten-free, dairy-free cornbread may end up in dense or robust 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 like making this recipe with high quality floor blue cornmeal when I’ve it available! Simply swap the identical quantity of it for yellow cornmeal and comply with the instructions as listed.
- Corn Kernels: For further 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 Options
When you 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, maintain 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.
Regularly Requested Questions
I didn’t develop or take a look at this recipe for gluten-free all-purpose flour, so I don’t advocate swapping it for almond flour. An appropriate, extra handy substitution for it could 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 greatest ready to serve, however you may combine up the dry elements and mix the almonds upfront. As soon as mixed, retailer the dry elements 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 elements earlier than baking.
Extra Gluten-Free and Vegan Recipes
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Preheat the oven to 400°F. You’ll be able to spray an 8×8-inch baking dish with nonstick cooking spray if desired, however you don’t must.
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 elements. Add the oil and apple cider vinegar and stir to mix. Watch out to not overmix it, or the bread can get dense and hard.
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. Get pleasure from!
- Storage: Leftover gf df cornbread retains cowl in an hermetic container at room temperature for 2-3 days. For longer storage, maintain 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 may spray yours with non-stick cooking spray for further 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 may substitute a heaping 3/4 cup premade almond flour when you don’t have a high-speed blender.
- Don’t overmix. Stir the dry elements with the moist till mixed and no streaks of dry cornmeal stay. Overmixing the gluten-free, dairy-free cornbread may end up in dense or robust bread.