Gluten-Free Homemade Cornbread
Gluten-Free Homemade Cornbread is sweet, moist and fluffy. Made with cornmeal, gluten-free flours, unsweetened applesauce, maple syrup, butter, and almond milk. So easy to make and the perfect side dish to compliment your Thanksgiving menu. Refined-sugar free and dairy-free options.
Ingredients
- 3 cups yellow cornmeal
- 1 cup almond flour
- 2 tbsp tapioca flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pink sea salt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup unsalted butter
- 1/3 cup unsweetened almond milk
Instructions
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Preheat oven at 350 degrees F. Melt butter and set aside to cool-down.
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In a large mixing bowl, whisk together until well combined dry ingredients; cornmeal, almond flour, tapioca flour, baking powder, baking soda, and pink sea salt. Set aside.
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In another large mixing bowl, whisk together until well combined wet ingredients; eggs, applesauce, maple syrup, vanilla extract, apple cider vinegar, melted butter, and almond milk.
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Pour wet ingredients into dry ones and whisk until batter consistency is reached. Make sure there are no streaks of flour left.
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Use any oil to grease a 9x9 inch baking pan (I like to use coconut oil or avocado oil for greasing). Make sure the pan is well coated with oil but not too much where it's dripping. Pour batter into greased pan and bake for 35 minutes.
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Remove cornbread from oven and place on cooling rack. Allow cornbread to cool-down for 10-15 minutes before removing it from the baking pan.
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Flip baking sheet upside down on a flat surface such as a platter or cutting board. Cornbread should easily slip out. Flip back onto cooling rack and allow bread to cool-down for another 10 minutes. Slice bread vertically into four long pieces. Then horizontally again into another four ways creating a grid resulting in 12 even squares.
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Serve cornbread right away. Store any leftover bread in any tupperware or zipper bag for 5-7 days in the fridge.
Recipe Notes
Tips and Substitutions:
- Make sure the cornmeal you use is gluten-free- Cornmeal is naturally gluten-free as corn is. However, cross contamination can always happen. When purchasing cornmeal for this recipe, make sure it's gluten-free certified.
- Make sure the baking pan is well coated with oil- but not too much where it's dripping. If it's dripping it will create too much moisture and bread will not cook through on the bottom. The bread will then crumble once removed from the pan.
- Use fine grain cornmeal as supposed to medium grain- Medium grain is fine to use too in this recipe. However, it makes for a crumblier bread and slightly dryer than fine grain cornmeal.
- To make this bread dairy-free simply use coconut oil instead of butter.
- Any milk can also be used if you don't have almond milk- Oat milk is great in this recipe.