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Gluten-Free Cornbread

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! :)
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
  

Dry Ingredients

  • 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

Wet Ingredients

  • 2 Eggs
  • 1 Tbs Apple Cider Vinegar
  • 1 Cup Unsweetened Almond Milk
  • 1/4 Cup Olive Oil

Instructions
 

  • 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.
  • Enjoy!

Notes

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!