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Gluten-Free Cornbread

Whole grain goodness of fresh baked cornbread, without the worry of gluten!

Yield: One 8-inch cast iron skillet OR 8-inch cake pan.

Course Bread
Cuisine American
Keyword cornbread, Gluten-free
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 201 kcal

Ingredients

DRY ingredients

  • 2 cups corn flour OR cornmeal
  • 1 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1 ½ Tbsp flax seed ground
  • 1 ½ Tbsp chia seed ground
  • 2 ½ tsp baking powder
  • 1 tsp salt

WET ingredients

  • 1/3 cup light olive oil

MAKE "Buttermilk"

  • 2 cups soy milk
  • 2 Tbsp lemon juice

Instructions

  1. WHISK dry ingredients together.

  2. MIX "buttermilk" in measuring cup.

  3. ADD oil and "buttermilk" to dry ingredients and lightly stir. Batter will be a bit runny, but it thickens as it sits.

  4. POUR into sprayed cast iron skillet OR cake pan.

  5. SET aside for 5 minutes to activate flax seed.

  6. BAKE at 350F for 45-45 minutes, or until toothpick comes out clean.

  7. COOL 10 minutes before removing from pan.

  8. COOL thoroughly or serve warm.

  9. STORES five days in refrigerator. Freezes well.

Nutrition Facts
Gluten-Free Cornbread
Amount Per Serving (1 slice)
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 217mg9%
Potassium 259mg7%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 4mg5%
Calcium 140mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.