This healthy, gluten-free cornbread is the ideal side for your Thanksgiving table! This cornbread is fluffy, moist, and full of flavor.
This recipe was sponsored by Bob’s Red Mill, a brand I trust and use in my own kitchen. All opinions are my own!
I’m really excited about this recipe today because it’s my first gluten-free baked good! I’ve been experimenting with gluten-free baked goods for a few months now, and it’s definitely way trickier than using traditional wheat flour. I was never a confident baker to begin with, so this has really tested my abilities. But I’m super proud of how this gluten-free cornbread came out – it’s the perfect texture, and the perfect flavor!
Having this partnership with Bob’s Red Mill has come in CLUTCH ever since I’ve gone gluten-free. They have a huge selection of gluten-free flours on their website, many of which I used in this recipe! They key is using a combination of different flours that have different consistencies to mimic the texture of wheat flour. For example, this recipe uses heavier flours like almond flour and corn meal for body and texture, and potato starch to hold everything together. It’s the winning combination for sure!
This cornbread would be ideal for Thanksgiving (see my Vegan Thanksgiving roundup here!), but would also be a perfect side for any fall or winter meal. I would especially recommend this for dunking in my Vegan French Onion Stew recipe. Another idea is cutting the cornbread into small chunks, then toasting them in a frying pan with a little bit of olive oil to make croutons. The possibilities are endless!
This healthy, gluten-free cornbread is the ideal side for your Thanksgiving table! This cornbread is fluffy, moist, and full of flavor. PLEASE NOTE that I can only guarantee results if you use the exact flours I have listed here. If you make substitutions (for example use tapioca starch instead of potato starch), I can't guarantee how it will turn out. I do recommend making this recipe with these exact flours because the result is delicious! :)
- 1/2 Cup Brown Rice Flour
- 1/4 Cup Potato Starch
- 1/4 Cup Almond Flour NOT almond meal
- 1 Cup Corn Meal NOT corn flour
- 1/4 Cup Cane Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Eggs
- 1 Tbs Apple Cider Vinegar
- 1 Cup Unsweetened Almond Milk
- 1/4 Cup Olive Oil
Preheat your oven to 425 degrees F.
In a large bowl, measure out the dry ingredients and whisk together until they're evenly combined.
In a smaller bowl, whisk together eggs, apple cider vinegar, almond milk, and olive oil.
Fold wet ingredients into dry ingredients and whisk together for 1-2 minutes. The batter should be very liquid-y and easy to stir.
Pour the batter into a 9 x 9" square baking pan LINED WITH PARCHMENT PAPER (do not skip the parchment paper).
Bake cornbread in the oven for 25-30 minutes.
Let cool slightly before serving.
I think these could be made in a cupcake tray (though I haven't tried it), with cupcake liners and with a reduced baking time (I would try 20 minutes to be safe). If you try this, please let me know how it works out!
If you make this Gluten-Free Cornbread and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)