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Bakerita

Gluten-Free Vegan Cornbread

★★★★★ from 18 reviews

(Last updated January 7, 2021)Bread· Dairy Free· Gluten Free· Rachel's Picks· Refined Sugar Free· Sides· Snacks· Vegan

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This Gluten-Free Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It’s perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread. This post is sponsored by Bob’s Red Mill.

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

I’ve been wanting to make a gluten-free and vegan cornbread forever it seems like. The recipes haven’t ever turned out quite right – always too dense, or too cakey, or not a good enough texture or flavor. Which is why none of them have ever made it onto this site.

UNTIL NOW. Because you guys, I finally nailed it. Right in time for the Superbowl too…so you can have a delicious side to your steaming bowl of chili. Which one are you making – my classic best chili? My paleo chili? Or my white bean chili?! I’ll be making the white bean chili, and it is gonna be perfection when paired with this fluffy, delicious cornbread.

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

It’s pretty dang easy to make too. Just whisk together the dry ingredients, whisk together the wet ingredients, stir it all together, and your batter is done. Just pour it into the pan, or into a muffin tin if you’d prefer, bake, and voila – gluten-free vegan cornbread.

You really don’t even have to wait for it to cool before digging in, because cornbread is always better when it’s steamy and warm. Swoooon. Just make sure you’ve got the butter (or ghee, or vegan butter 😊) on deck and ready to spread!

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

The BEST Gluten Free + Vegan Cornbread!

We’ll have a quick chat about how to make the cornbread, what goes into it and why and whatnot, and then onto the recipe! Since most great cornbread starts with buttermilk, we make our OWN dairy-free buttermilk here. You’ll simply stir together a cup of dairy-free milk + a tablespoon of vinegar and let it curdle a bit. It’s also great to make your flax eggs right at the beginning, so they’ve got time to gel.

THEN, mix up all those dry ingredients. I used blanched almond flour and tapioca flour, both from Bob’s Red Mill – the blanched almond flour helps give light flavor and texture while the tapioca flour makes it super fluffy. Of course, can’t have cornbread without cornmeal.

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

I use Bob’s Organic Medium Grind Cornmeal here too, which is the true star of the show. It adds such a nice bite with some grit in the texture and a sweet corn flavor. There’s also baking soda, baking powder, salt, and coconut sugar.

For the wet ingredients, we’ve just got melted coconut oil, and the buttermilk we made earlier, along with the flax eggs. BTW – those little brown flecks you might see in the photos of the cornbread? Those are just from the flax meal.

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

You’ll whisk everything together until a thick, smooth batter comes together. Then, bake until golden. I seriously couldn’t keep my hands off of this gluten-free and vegan cornbread as soon as it came out of the oven…it just smelled so scrumptious. I spread on a little bit of ghee while the cornbread was still warm and it was glorious. 🙌

If you’re a cornbread kinda person, you’ve got to try this recipe! I’d surely say it compares to any cornbread I’ve ever had, and it’s perfect served with chili…and probably anytime I’m having soup or chili in the future. This one’s a keeper! Enjoy :)

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

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This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.

Gluten Free + Vegan Cornbread


★★★★★

4.8 from 18 reviews

  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 16 pieces 1x
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Description

This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It’s perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.


Ingredients

Scale
  • 1 tablespoon white vinegar, can also use lemon juice
  • 1 cup non-dairy milk of choice, I used unsweetened almond
  • 1½ cups (144g) blanched almond flour
  • ½ cup (55g) tapioca flour
  • 1 cup (172g) Bob’s Red Mill Organic Medium Grind Cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¼ teaspoons sea salt
  • ¼ cup coconut sugar
  • ⅓ cup coconut oil, melted and cooled slightly (you could sub with avocado oil too)
  • 2 flax eggs, 2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes

Instructions

  1. Preheat oven to 400°F. Line an 8×8” square baking pan with parchment paper and grease with coconut oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  • Category: Side Dish
  • Cuisine: American

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This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.
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  1. Dani M says

    February 2, 2018 at 1:32 pm

    You are basically amazing! I’ve wanted to try to figure out a good cornbread recipe, but you beat me to it! I’m going to try it very soon, because I’ve been missing cornbread. :) Thank you so much for your amazing recipes!

    Reply
    • Rachel says

      February 4, 2018 at 9:07 pm

      I hope you love the recipe Dania, and that it satisfies your cornbread craving!! Thanks for your kind words :)

      Reply
  2. Nicole says

    February 11, 2018 at 5:07 pm

    Hi! Love your recipes :) Could you substitute the flax eggs for whole eggs?

    Reply
    • Rachel says

      February 11, 2018 at 5:24 pm

      I haven’t tried it that way so no guarantees, but I don’t see why not! Let me know how it turns out if you do decide to try it :)

      Reply
  3. Ekaterina says

    March 4, 2018 at 10:36 am

    Dear Rachel! Thank you for another masterpiece recipe from you! It even exceeded my expectations, actually) Since I couldn’t find medium grind cormeal, I used polenta instead, it has more fine texture, I guess. And it turned out to be just delicious! Thank you very much once again!

    ★★★★★

    Reply
    • Rachel says

      March 4, 2018 at 10:47 am

      So happy to hear that you’re loving it!! Thanks so much for the feedback Ekaterina :)

      Reply
  4. Clo says

    May 21, 2018 at 3:42 am

    Hi Rachel! This recipe looks absolutely amazing, I’m looking for a good vegan & GF cornbread and yours really looks fab! I’d like to substitue the almond flour by another gf flour as I have allergies, any ideas or tips?
    Thanks so much in advance

    Reply
    • Rachel says

      May 21, 2018 at 2:14 pm

      Hi Clo, I’ve only tested this as written so I can’t make any guarantees…I’m guessing that a GF all purpose flour would work well here though! Enjoy :)

      Reply
  5. Mary K says

    October 24, 2018 at 4:22 pm

    I just made this to go with dinner tonight and I admit I ate one-third of the pan :) No need to say that it was quite tasty. The only surprise is that it is not all that similar to traditional cornbread since it has the mix of the almond and tapioca flours. I would say it’s like a cornbread-biscuit hybrid. I had it with pork carnitas and rice but I feel like it would go even better with a veggie chili. Thanks for the recipe!

    ★★★★

    Reply
    • Rachel says

      October 26, 2018 at 9:22 am

      Hi Mary, so glad you’re enjoying it! I don’t find it to be anything like a biscuit, but things can always bake up a little bit differently in different kitchens and I know cornbread varies region by region. Thanks for your feedback!

      Reply
  6. Emily says

    January 20, 2019 at 2:57 pm

    I have been searching for a vegan AND gluten free cornbread recipe for what seems like forever, and thanks to this recipe, I can finally stop the search. This is absolutely the best cornbread I have ever had. I remember cornbread always being more dense and dry, but this is just the opposite. I have never had cornbread that is so fluffy and moist. I have made it several times already and everyone I share it with loves it! Thank you so much for the amazing recipe! :)

    ★★★★★

    Reply
    • Rachel says

      January 21, 2019 at 9:25 am

      So thrilled to hear that!! I searched forever too, and when I couldn’t find one, created my own :) so glad it satisfies your cravings too!

      Reply
  7. ann says

    March 13, 2019 at 12:35 pm

    I don’t want to use 1 1/2 c almond flour maybe 1/4 c
    What will happen? How can I still make it vegan?

    Ann

    Reply
    • Rachel says

      March 13, 2019 at 2:42 pm

      Hi Ann, I’m not sure what you mean – you only want to use a 1/4 cup almond flour? You could try substituting a different kind of flour but I’ve only tested it as written. Changing the types of flour doesn’t affect it being vegan.

      Reply
  8. Jo says

    September 27, 2019 at 6:58 am

    Hi Rachel. We are having a family get together and my parents have been on the keto diet. I would like to make something that they could enjoy as well. What could I change on this recipe to make it keto friendly?
    Thank you for the great recipes.

    Reply
    • Rachel says

      September 27, 2019 at 8:07 am

      Hi Jo, I don’t know all the rules of keto but I’m pretty sure that corn should be eaten in pretty limited quantities. This recipe would have to be almost entirely changed to be keto-friendly, and since I haven’t tested it I wouldn’t feel comfortable recommending so many changes. I would suggest searching for a cornbread recipe that was designed to be keto-friendly. Sorry I can’t be more help!

      Reply
      • Jo says

        September 27, 2019 at 6:27 pm

        Thank you so much for getting back to me and letting me know.

        Reply
  9. Bets says

    October 5, 2019 at 4:50 pm

    Could one use vegetable oil, real butter or another neutral oil instead of coconut oil?

    Reply
    • Rachel says

      October 5, 2019 at 6:35 pm

      Absolutely! Any oil should work well.

      Reply
  10. Rhonda says

    October 8, 2019 at 6:53 am

    Hi Rachel,
    I don’t usually write reviews, but I made this recipe last night as written, and my husband said that this cornbread was, “to die for!” I’ve tried a few other gluten-free, vegan cornbreads, but this one was definitely the most delicious by far! Thank you!

    ★★★★★

    Reply
    • Rachel says

      October 8, 2019 at 9:01 am

      This makes me so happy to read, Rhonda! I’m so thrilled you and your husband are loving it and I’m so grateful for the feedback. Enjoy!

      Reply
  11. Anna Kate says

    November 15, 2019 at 7:57 pm

    I started making this and realized I am out of flax AND regular eggs. I did some research and subbed 6 tbsp almond butter for the egg and let me just say… I think I may be on to something. The nuttiness is nice in this recipe. Love this and will try again with flax eggs later! Thank you Bakerita!

    ★★★★★

    Reply
    • Rachel says

      November 16, 2019 at 8:45 am

      Ooooh how interesting!! I’m so glad you figured it out and made it work – will need to try that. Thanks so much for the feedback, Anna Kate!

      Reply
  12. kmflorida says

    November 28, 2019 at 10:59 am

    Delicious and perfect for our Thanksgiving Stuffing. Thanks

    ★★★★★

    Reply
    • Rachel says

      December 1, 2019 at 1:06 pm

      So glad to hear it was a hit. Thanks for the feedback, Dana!

      Reply
  13. Sylvan Bonin says

    January 29, 2020 at 2:44 pm

    I haven’t made this yet but I’m excited to try it. There are both vegans and GF folks in the community I dine with. One question: you mention maple syrup in the commentary but it sin’t in the recipe. Did you replace it with coconut sugar? Or was it in addition?

    Reply
    • Rachel says

      January 29, 2020 at 3:39 pm

      Hi Sylvan – my mistake! I ended up replacing it with coconut sugar :) hope you love the recipe!

      Reply
  14. Sadie says

    November 11, 2020 at 2:32 pm

    I’ve been baking vegan for 10 years and GF for 7 years and this is hands down the best cornbread recipe I’ve come across. No other recipe or packaged mix compares! Thanks to the almond flour, it was able to get a lovely shade of brown on the bottom but still remain light and moist. This is a keeper recipe that will stay in our rotation!

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      November 11, 2020 at 4:07 pm

      So glad you’re loving it, Sadie! I tried many gluten-free vegan cornbread recipes as well and none made me happy, so that’s how this one came to be :D glad you agree that it’s awesome!!! Thanks for the feedback.

      Reply
  15. Sarah says

    January 6, 2021 at 5:03 pm

    LOVED this recipe. I paired it with butternut squash quinoa chili. Delicious! I followed it to a T, however it came out super crumbly. Any suggestions?

    ★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 7, 2021 at 12:00 pm

      Hi Sarah, sorry you had issues with it crumbling! Cornbread is naturally a little crumbly, but overbaking even slightly can pull out extra moisture that makes it extra crumbly, so make sure you’re not overbaking this one, and be careful not to overmeasure the flour, which can also dry out the cornbread.

      Reply
  16. Amelia says

    January 14, 2021 at 11:31 am

    Hi! Currently meal-prepping for the postpartum period and plan to make your white bean chili to freeze! Wondering how well this would hold up in the freezer to go alongside it..? Thank you!

    Reply
    • Bakerita | Rachel Conners says

      January 14, 2021 at 12:45 pm

      Hi Amelia, it should freeze very well in an airtight container :)

      Reply
  17. Chelsea says

    January 24, 2021 at 4:58 pm

    My family adores cornbread and I always have to skip it…have been wanting to try this recipe for a long time and so glad I did!!! We all agreed this was the best cornbread we’ve ever had. Made it this afternoon for chili tonight and half the pan was gone by the time we sat down for dinner…THAT GOOD!!! I’ve already texted it to my family and friends as “you must make this!”

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 25, 2021 at 9:36 am

      Oh my goodness this is such a compliment, Chelsea!! Thank you so much for the feedback. I’m so happy and grateful you and your family enjoyed it and that the recipe allows you to enjoy cornbread again :D

      Reply
  18. Julie says

    January 28, 2021 at 6:29 pm

    Do you think I could sub arrowroot starch for the tapioca flour?? Thanks!

    Reply
    • Bakerita | Rachel Conners says

      January 29, 2021 at 8:50 am

      Hi Julie – yes! Those two are interchangeable in almost all recipes :)

      Reply
  19. Kat says

    February 11, 2021 at 9:50 am

    My go-to cornbread recipe! I’ve made it a handful of times and it always comes out perfect. Fluffy and delicious, no one believes that it’s gluten-free! Thank you so much!

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      February 12, 2021 at 10:19 am

      So thrilled it’s a hit!! Thanks so much for the feedback, Kat!

      Reply
  20. Nerre says

    March 25, 2021 at 11:27 am

    Hello! New to your site. First, thank you for this recipe. Per the comments, it sounds like it’s delicious but I feel like I made a misstep somewhere. My cornbread was super super moist. I’m thinking i did not measure out the coconut oil properly as I’ve never baked with this before. So when measuring 1/3 should it have been measured solid or melted? I hope that makes sense. Also, my turned out very dark. My oven heats fine and I made sure to check it at 4 min less the recommended time. Why could this be? Also, it wasn’t fluffy. I used Bobs cornmeal amd tapioca flour but didn’t use his almond flour. Is this why mine turned out dark?

    Reply
    • Bakerita | Rachel Conners says

      March 25, 2021 at 2:33 pm

      Hi Nerra, I always measure coconut oil by weight, but I think it’s easier to overmeasure if you measure while it’s solid. If you almond flour was more of an almond meal that’s not as fine and not blanched, that could contribute to a lot of the issues you mentioned. However, without being in the kitchen with you, it’s hard for me to know exactly what went wrong!

      Reply
Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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