How to Make Gluten Free Cornbread (Dairy Free)
If you're looking for that perfect, easy gluten free cornbread that's the right balance of tender and light, then this is your recipe! Bonus that it's dairy free too!
Servings: 9 pieces
Calories: 194kcal
Ingredients
- 160 grams gluten free flour mix about 1 ¼ cup
- 125 grams cornmeal about ¾ cup
- 2 Tablespoons granulated sugar
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk made with almond milk
- ¼ cup vegetable oil
- 1 large egg
Instructions
- In a large bowl, add the flour mix, cornmeal, sugar, xanthan gum, baking powder and salt. Stir with a whisk until combined.
- In a medium bowl, whisk together the buttermilk, oil and egg. Mix until completely combined.
- Add the wet ingredients to the dry mixture and stir with a spoon until no lumps remain, about 30 seconds.
- Allow the batter to rest in the bowl for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
- Grease an 8"×8" baking pan with cooking spray. Set aside.
- Pour the batter into the pan. Spread to the edges with a spatula.
- Bake the cornbread for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for 10 - 15 minutes in the pan on a wire rack. Cut into squares to serve.
Video
Notes
- The recipe was tested with the gluten free flour mix here. Other brands may work, but they have not been tested.
- The sugar can be substituted with Swerve sweetener but it does alter the taste slightly.
- Use a whisk to mix the batter to remove any lumps.
- Let the batter rest for 30 minutes before baking.
- Cornbread may take anywhere from 20 - 25 minutes to bake. Check it by sticking a toothpick in the middle - it should come out batter-free. A few crumbs are ok.
- Serve cornbread with butter, honey or maple syrup.
- Cornbread is best eaten the same day it's made, but store any leftovers covered at room temperature for up to 2 days. Warm pieces in the microwave before serving.
- Freezing is not recommended.
