26 Jun Gluten Free Cornbread

I love fall. It is my favorite season. Nothing beats a warm comfort meal like chili and cornbread. Give this cornbread a try. It is simple and won’t disappoint. Check out my vegan chili recipe.

Easy Gluten Free Cornbread
Prep time
Cook time
Total time
Serves: 9 servings
  • 1 c. gluten free flour blend*
  • ¾ c. cornmeal
  • 1 tbsp. stevia
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ ts. salt
  • 1 c. almond milk
  • 1 tbsp. white vinegar
  • ¼ c. oil
  1. Preheat oven to 350 and spray an 8x8 baking pan.
  2. Pour vinegar into almond milk and let stand for 5 minutes until it curdles.
  3. Combine flour, cornmeal, stevia, baking powder, soda, and salt.
  4. Stir in milk.
  5. Add oil.
  6. Stir to combine and pour batter into baking pan.
  7. Bake 23-25 minutes or until toothpick is placed in bread and comes out clean.
  8. Cool for 10 minutes. Serve.
*Gluten Free Flour Blend: 4 c. brown rice flour, 2 c. white rice flour, 2 c. potato starch, ½ c. tapioca starch, ½ c. corn starch, 5 tsp. xanthum gum.

**I’ve made this with coconut oil and loved the slight coconut taste. My husband prefers it made with a light tasting oil, but if you are a coconut fan like me, give the coconut oil a try. Coconut milk could also be substituted for almond milk. For this recipe, I suggest using the drinking, refrigerated coconut compared to the canned coconut milk.