Vegan Gluten-Free Cornbread with Garlic, Rosemary, and Chile


March 14, 2011

This vegan gluten-free cornbread with garlic, rosemary, and chile is hard to quit eating. It is so tasty.

I am having a blast with my family. They arrived from Australia a week ago and we have been flying the foodie flag with gusto, exploring the culinary delights of Los Angeles.

My little 2-year old niece, Alexandra hit the ground running when she got off the plane with the mantra “bag the jet-lag”. She’s been a constant source of amusement for us as she discovers L.A. As Alexandra suffers from severe allergies to wheat, dairy, eggs, and nuts, we have to take prepared food everywhere we go, and carry an Epipen to prepare for any anaphylactic reactions.

Recently, Alex has been participating in a ground-breaking progressive food allergy study “Health Nuts” led by the Murdoch Children’s Research Institute at the Royal Children’s Hospital in Melbourne. She’s been undergoing controlled food challenges under the supervision of doctors and allergists, and we’re crossing our fingers that she grows out of many of her food allergies as she gets older.

So, I developed this cornbread recipe for her. It’s called, “Alexandra’s special bread.” This cornbread is gluten-free, dairy-free, egg-free, nut-free, soy-free, and delicious. I keep it plain for Alex, But, you can keep it plain or add any flavorings you like. I’ve posted this rosemary and chile variety because it’s my favorite.

This cornbread is delicious as a snack with butter, or as a side with soups and salads. but I also enjoy using coarsely ground cornmeal, which adds a nice rustic texture to this blend. This is one of those great recipes for a mixer. Give this vegan cornbread a go.

I must go now. I have a little angel tugging at my arm, “Auntie Tessy, Tessy… market?” Yep, we’re are off to the farmer’s market.

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Vegan Gluten-Free Cornbread with Garlic, Rosemary, and Chile

This allergy-friendly cornbread is a hit with my whole family.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 to 10
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C). 
  2. Preheat the oven to 350°F (180°C). 
  3. Grease a 9-inch square baking dish or regular loaf tin with oil. 
  4. Grease a 9-inch square baking dish or regular loaf tin with oil. 
  5. In the bowl of your stand mixer with the whisk, combine rice milk, grapeseed oil, applesauce, and maple syrup until combined. Add the flour, cornmeal, rosemary, baking powder, xanthan, salt, garlic powder, onion powder, and red pepper flakes, and process until well combined. 
  6. In the bowl of your stand mixer with the whisk, combine rice milk, grapeseed oil, applesauce, and maple syrup until combined. Add the flour, cornmeal, rosemary, baking powder, xanthan, salt, garlic powder, onion powder, and red pepper flakes, and process until well combined. 
  7. Pour the batter into the prepared tin, and bake for about 30 minutes until the bread is cooked through and a skewer comes out clean.
  8. Pour the batter into the prepared tin, and bake for about 30 minutes until the bread is cooked through and a skewer comes out clean.
  9. Remove from the oven, and allow the bread to stand for about 10 minutes before turning out. This bread is best served the day it's made. 
  10. Remove from the oven, and allow the bread to stand for about 10 minutes before turning out. This bread is best served the day it's made. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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