Vegan Gluten-Free Cornbread with Garlic, Rosemary, and Chile
March 14, 2011
This allergy-friendly cornbread is a hit with my whole family.
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
Ingredients
- 1 1/2 cups unsweetened rice milk
- 1/4 cup grapeseed oil
- 1/4 cup unsweetened applesauce
- 3 tablespoons pure maple syrup
- 1 cup gluten-free all-purpose flour
- 1 cup fine or course cornmeal (depending on your preference)
- 3 tablespoons finely chopped fresh rosemary
- 2 teaspoons gluten-free baking powder
- 1 teaspoon xanthan
- 1 teaspoon Celtic sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
Instructions
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Preheat the oven to 350°F (180°C).
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Preheat the oven to 350°F (180°C).
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Grease a 9-inch square baking dish or regular loaf tin with oil.
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Grease a 9-inch square baking dish or regular loaf tin with oil.
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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.
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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.
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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.
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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.
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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.
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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
Comments 53
Looks delectable…can’t wait to try this over the weekend.
Hope it went well and you enjoyed it 🙂
This is one of the BEST gluten free bread recipes I’ve ever had – especially since I can’t have eggs. Thank you so much Tess. I can’t wait to try more of your creations 🙂
Oh, I am so pleased you enjoyed this. Yes, this recipe is a winner 🙂
It is a winner! Easy and delicious. This is fast becoming my guru website for allergy friendly dishes. Thanks- Oink!
Oh, thankyou. That is very kind. I am glad you are enjoying the recipes 🙂
Thanks Kim. I will post more green smoothie recipes in the coming months. I am SO pleased so many piggies are drinking green smoothies. They are SOOOO powerful =)
Can I use something instead of xanthan?
I’m from Denmark, we don’t have much fancy stuff here……
It’s really boring really, I read all those cool recipes from the US, but can’t make half of them..
But I must say I absolutely love your site 🙂
very inspiring!
You could use ground chia, flax or psyllium husk (1 Tbsp + 3 Tbsp water), as a binder – though you may need to increase the baking time (10 mins) or even an egg white should do the trick!
Thanks for helping Susan. Anna – thankyou for your kind words about the site. Instead of xanthan (I don’t use any gums anymore) try using Dr Jean Layton’s “pixie dust” gum replacer. It’s the bomb! You can use it to replace any recipes using xanthan or guar gum. Here’s the link:
http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/
wow thanks alot for the quick response!
and thanks 🙂
Pleasure! Let me know how you go. Oink Oink.
Anna
Thankyou for your lovely words of encouragement. I really appreciate the support.
I met someone who sourced xanthan in Denmark by ordering it from a health food store. You can also get it online and have it shipped?
Alternatively, you could try guar gum. I just don’t suggest this very often, as it can have a laxative effect on some piggies! The xanthan is in the recipe to replicate the moist springy texture of gluten-filled breads. I have made this bread without the xanthan and it was OK….not great but OK.
Please feel free to email me with any other questions you have.
This looks ‘gruntilicious!’ I’m planning to make it tomorrow and the Vegan Vegetable Soup with Pistou and maybe a green salad. Got any great allergy-free yummy-pig salad dressing recipes? Thanks for all your snouty-pig great grunty recipes. I’m starting to enjoy the porcine theme. It lightens things up in a fun way.
LOL! Thanks for your piggified comment!
I love people who get into the spirit of the website. It is all meant to be fun.
I DO have some great salad dressing recipes. Just click on recipe categories under the icon set on the right hand side of every recipe and the recipe categories will appear. Select salad dressings and they are all there. ENJOY!
Thank you for sharing this recipe, it must be so savory and full of flavor, can’t wait to try it! ♥
ThankYOU for featuring it. LOVE your website and you! xx
Is it possible to substitute almond or coconut flour for the rice flour?
To be honest, I haven’t tried it so I am not sure how it would work. I typically find that you need eggs when using coconut flour for the best results. However, you can achieve this with egg substitutes. Almond flour is possible but it would change the personality of the bread. I would add in 1/4 cup more of applesauce if trying it with either. I hope this helps.
Great! I know, it is hard to believe that it could taste so good. Glad you enjoyed it 🙂
Oh, you are so welcome. I will post some more egg-free and vegan baked recipes.
LOL! Yes, this bread is really delicious. You would never know it was allergy-free with no wheat, gluten, dairy or eggs!
Ha! I LOVE it. Thanks for sharing 🙂
LOL! LOVE it. Thanks for letting me know!
It is surprising amazing! Thanks for trying it.
Oh great! Thanks for letting me know 🙂
Can’t wait to hear what you think!
Awesome 🙂 SO good with soup!
This looks AMAZING – I’m making this ASAP! <3
Great!
Doesn’t buckwheat have gluten? Can I use sorghum or millet flour instead?
No, buckwheat is not related to wheat. It is gluten free.
HI, How is yours yellow. Did you use a buckwheat flour that wasn’t brown? My is baking in the oven as we speak.. Can’t wait to taste it. Thank you.
I used brown buckwheat flour. But because of the ratios, it still came out yellow. How did yours turn out?
Hello! I’m not familiar with red chili flakes. Can I use red chili powder? Or do you recommend the flakes if available? Thank you.
Sorry for the confusion. I mean red pepper flakes. Chili powder is much too strong in this recipe.
Hi, I just discovered your website and look forward to trying out your recipes! I’d love to try this cornbread, but don’t like spicy (hot) food, so was wondering if I could just leave out the red chile flakes. Also, could I use coconut oil instead of the grapeseed oil, or would it affect the taste or recipe in some way? Thanks!
Welcome Jun! Yes, you can absolutely omit the red pepper flakes in this recipe. 1/4 cup coconut oil is much too assertive in this recipe. The grapeseed oil is the best thing to replicate butter in this recipe.
Hello,
I just bought a vitamix and came across your receipes. I cannot wait to try them. I was wondering if you could use almond milk instead of rice milk. Also any suggestions on what to use instead of grapeseed oil? Wondering if we could use coconut oil (same question as above).
Thank you
Yes, you can absolutely use almond milk in this recipe. It’s fabulous. I don’t recommend using coconut oil in this recipe. It’s very assertive, and will also affect the consistency. If you want to make a sweet cornbread, coconut oil fares better.
This looks great. What other ‘flavours’ have you made? Any sweet ones?
Yes! Here is a recipe I posted on the KitchenAid website for maple cornbread. It’s delicious: http://blog.kitchenaid.com/gluten-free-vegan-magic-maple-cornbread/
and what about bacon grease in place of grape seed oil? can i use coconut milk instead of almond milk?
You can use any oil you want if you like in place of the grape seed oil. I just wouldn’t use coconut oil or coconut milk because it results in a coconut flavor. If you don’t mind that, then great!
i did not see buckwheat flour in the recipe ingredients – i am using Bob’s Red Mill All Purpose Baking Flour because that’s what i thought you meant – what did i miss?
Sorry to confuse you. I have made this with buckwheat flour. But, yes, in the recipe you can use any multi-purpose GF flour mix.
Hi Tess! You aren’t going to believe this, but my four year old grandangel’s name is Tessa Masters-Smith (our last name is Masters, we often call her Tess & Tessie ;). She LOVES to help me make smoothies, fresh juices and just about everything else. I absolutely love your site and can’t wait to try your fabulous sounding recipes! You’re the best…thank you for providing us with your wealth of healthy knowledge!
Oh, I love that! Everybody in my family calls me Tessie, too. Thanks for sharing. It’s great to be connected.
Made this recipe last night with some homemade chili. I substituted Bob’s Red Mill GF cornbread mix for the dry ingredients and it was even better than the regular recipe I also made to compare! I will certainly make it again
Awesome. Thanks for letting me know 🙂
Can macadamia oil be used instead of grapeseed oil? And what van one use as substitute for the last listed ingredient (coconut nectar)? Also we already use only lactose-free Paul’s brand Zymil milk (low fat).. but Skim would be more ‘watery’ like rice milk. Your thoughts?
Macadamia and coconut oils are a lot more assertive than grapeseed oil in this recipe but can be substituted. I favor grapeseed oil in this recipe because it replicates butter in baked goods. You can use pure maple syrup in place of the coconut nectar sweetener. You can also use skim milk in place of the rice milk. Enjoy!
Is it possible to have the nutritional information for these recipes? The information is so helpful when cooking for anyone with special needs. i.e.: watching carbs/fats/sodium etc etc etc…..