© 2019 by Vego Bistro LLC

Gluten-Free Corn Bread

August 14, 2019

Vegan and gluten-free corn bread is possible, easy, and delicious! Pair it with your favorite soups, stews, or any meal really!


 I adapted this recipe from the back of the yellow corn meal package that I use. Basically, I replaced the wheat flour with GF flour, replaced the milk with almond milk (or any I had on hand), and added a tablespoon of flax meal to replace the egg. So simple! The batter will be a little thicker than its glutenous counterpart, but if you think it is too thick just thin it out a little with water or more milk. Enjoy!



Gluten-Free Corn Bread

PREP TIME    10        |         COOK TIME   30       |       TOTAL TIME   40

Servings:     10-12

Category:    Breads

Cuisine:      American



Cornmeal                     1   cup

GF Flour                      1   cup

Sugar                        1/4   cup

Baking Powder            2   tsp

Salt                           1/2   tsp

Flax, ground                1   Tbsp

Almond milk                1   cup

Oil                            1/4   cup



Preheat the oven to 400 degrees F. Grease an 8 inch round or square pan.


Mix all dry ingredients together. Stir in the remaining ingredients until all the dry ingredients are moist.


Pour batter into your greased pan, smoothing the top out with a spoon. Bake for 25 minutes or until a toothpick comes out of the center clean.



I often double this recipe and bake it in a 9 x 13. You just may need to add a little more baking time.


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