This sweet, cake-like cornbread is gluten-free, vegan, dairy-free and 100% whole grain and doesn’t contain any specialty ingredients.
I’m thrilled to be working with Bob’s Red Mill today to bring you this gluten-free and vegan cornbread! After every trip to the US, I come back with my suitcases stuffed with their flour and even had my friend, Rose, send me another 20 pounds after I had run out of my stash.
I brought the cornmeal I used in this recipe back with me because I had started to notice that most of the German brands I had been buying weren’t 100% whole grain. It’s no different in the US so make sure your cornmeal says whole grain or stone ground. If it says steel-milled, some or all of the hull and germ has been removed and then you might as well be using all-purpose flour!
While I was writing the book, I tried to anticipate and then address issues people may have with a few of the ingredients I used. One of them was cornstarch, which I used in most of the crisps and crumbles. I know a lot of people are apprehensive about corn products being genetically modified so I did some research and found this. It turns out that all of Bob’s Red Mill’s products are non-GMO, although they’re not labelled as such on the packaging. So get yourself some of their cornmeal, make this cornbread, and do a little happy dance. :D
This healthier cornbread has what is, in my opinion, the perfect ratio of cornmeal to flour. I don’t like my cornbread too coarse grained but I still want the corn taste. It’s moist, not at all dry, slightly dense (but in a great way!) and sweet. And there’s vanilla! This Southern girl is all about northern-style cake-like cornbread.
This is great in bread form or as muffins. The only thing is that if you choose to make it as bread, you need to let it sit for 2-3 hours or it’ll be extremely difficult to cut and hold. It’s so fluffy when it comes out of the oven and due to the lack of gluten, it’s just hard to handle. The muffins can be eaten straight from the oven. If you want to make this for Thanksgiving, I recommend making it Wednesday night or Thursday morning so that it’s as fresh as possible.
I used this gluten-free medium ground cornmeal and though I haven’t tried it, I’m assuming it’d come out well with finely or coarsely ground cornmeal. I did try whole spelt in place of oat flour and the muffins sunk in the middle and didn’t taste nearly as good as the oat flour version. So stick with oat flour! I also tried store bought buttermilk in place of the homemade dairy-free buttermilk and that worked perfectly.
When I post a vegan recipe, it’s usually just coincidentally vegan, meaning that there aren’t any eggs involved and I used coconut oil instead of butter. Because I’ve gotten a few nice comments recently thanking me for posting vegan recipes, I thought I’d make more of an effort to make vegan recipes. But if you’re not vegan – don’t worry! I’m not going to start using flax eggs or any egg replacers. Like in this cornbread recipe. No unusual ingredients or subs here!
If you’re vegan or making this for a vegan friend, you’ll need to skip the honey and butter I used to dress up my cornbread. Use maple syrup instead! Or just eat it plain like I do. :) And if you’re not vegan or gluten-free, make this anyway! It’s the best cornbread I’ve ever had and it really doesn’t taste like it’s been made healthier.
Be sure to check out Bob’s Red Mill for coupons and more gluten-free, whole grain and vegan recipes!
Gluten-free Vegan Cornbread and Cornbread Muffins (100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 pieces of bread or 12 muffins
- 1 cup (240 ml) milk of choice, room temperature or warm (this is important so that the coconut oil doesn't harden once added)1
- 2 teaspoons apple cider vinegar
- 1/3 cup (75 g) coconut oil, melted2
- 1/2 cup (100 g) raw or granulated sugar
- 1/2 teaspoon vanilla
- 2/3 cup (88 g) medium grind gluten-free cornmeal (non-GF cornmeal works, too)
- 1 1/3 cup (123 g) oat flour (use certified gluten-free, if necessary)3
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Preheat the oven to 350 °F and line a muffin pan with 12 muffin liners or line an 8" x 8" pan with a piece of parchment paper.
- Pour the milk in a large mixing bowl, add the apple cider vinegar, and give it a few stirs. Let sit for 5 minutes while preparing the dry ingredients.
- In a medium mixing bowl, stir together all the dry ingredients. Set aside.
- To the milk mixture, add the melted coconut oil, sugar and vanilla and stir until well combined.
- Add the dry mixture and stir just until combined.
- Pour into the prepared pan. Bake muffins for 12 minutes and bread for 20 minutes. A toothpick inserted in the middle should come out with a few moist crumbs but no wet batter.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. The bread can be eaten immediately but will be very difficult to cut – it's better to wait for 2-3 hours until it's firmed up just a little.
- Store any leftovers in an airtight container for up to 3 days.
- You can use store bought buttermilk in place of the milk + vinegar mixture. You can use dairy milk, soy milk, almond milk, etc. but I don't recommend canned coconut milk.
- I used refined coconut oil, which has no coconut taste. If you use unrefined, these may have a slight to mild coconut taste.
- If you don't have oat flour, you can grind quick or rolled oats in a food processor or coffee grinder until it resembles flour.
I was compensated by Bob’s Red Mill for the development of this recipe but, as always, all opinions expressed in this post are my own.