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 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.

Other Gluten-Free Bread Recipes

Avocado Allergy-Free Bread
Onion and Herb Socca
Paleo Flatbread
Flour and Corn Tortillas
Raw Buckwheat Bread

Let me know what you think of this vegan gluten-free cornbread with garlic, rosemary, and chile in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

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

Comments

Comments 53

  1. 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 🙂

  2. 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 =)

  3. 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!

    1. 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!

  4. 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.

  5. 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.

    1. 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!

    1. 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.

  6. LOL! Yes, this bread is really delicious. You would never know it was allergy-free with no wheat, gluten, dairy or eggs!

  7. 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.

  8. 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.

  9. 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!

    1. 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.

  10. 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

    1. 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.

    1. 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!

  11. 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?

    1. 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.

  12. 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!

  13. 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

    1. 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?

    2. 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!

  14. 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…..

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