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Gluten-Free Cacao Cornbread Recipe

Gluten-Free Cacao Cornbread Recipe

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Gluten-Free Cacao Cornbread

Raw cacao... in a cornbread recipe? Sure. The raw cacao takes the cake in this gluten-free treat... no pun intended.


*Note: Or follow the package directions for the equivalent of 4 whole eggs. The equivalent amount of egg substitute may vary by brand.


  • Cooking spray, for the loaf pan
  • 2 tablespoons tapioca flour
  • 1 1/4 cup ground yellow cornmeal
  • 2/3 cups brown rice flour
  • 1/4 cup cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoons vegan butter, melted
  • 1/2 cup almond milk
  • 1/4 cup agave nectar
  • 6 teaspoons vegan powdered egg substitute mixed with 8 tablespoons water*
  • 1/3 cup raw cacao nibs
  • Pinch of chili powder
  • Pinch of cinnamon


Calories Per Serving285

Folate equivalent (total)76µg19%

Gluten-Free Cornbread (Dairy-Free)

Gluten-Free Cornbread that is also dairy-free! This easy GF cornbread recipe is moist, fluffy, and absolutely mouth-watering delicious. It goes great with just about any main entrée! Serve it up with a bowl of soup, stew, or chili for an epic meal!

Is there anything more satisfying than a steamy hunk of cornbread, fresh out of the oven??

Sure there is. A steamy hunk of cornbread with a slab of butter and honey&hellipfresh out of the oven 😉

I forgot how much I loved cornbread until I made this recipe. I don&rsquot often eat corn or any varietal thereof, so corn events are special events.

And let me just tell you&hellipthis cornbread is a special event in and of itself!

It&rsquos gluten-free, dairy-free, and refined sugar-free, but you&rsquod NEVER be able to tell! It feeds a crowd (so make it for any of your upcoming gatherings), and is a fabulous companion to any meal.

If you don&rsquot follow a gluten-free or dairy-free diet, don&rsquot fret &ndash I have options for you as well! You can see the Recipe Adaptations section for any swap outs.

Flavorful Cornbread Without Eggs

We’re officially in the Fall season. Depending on where you live, soon the trees will turn beautiful shades of amber and red, people will bundle up in thick scarves and gloves, pumpkins will appear on doorsteps, and we’ll start to enjoy wholesome, comforting Fall recipes like this vegan cornbread.

Okay, technically, here in the tropics, our September/October admittedly looks a little bit different to the US, but that doesn’t mean I can’t get in the spirit of all things autumnal. And okay, cornbread is available year-round. However, with a pumpkin puree addition and plenty of comforting fall/winter dishes to serve it with – I’m officially counting this as my first Fall recipe of the season.

When I think of cornbread, I imagine it mopping up rich sauces in comforting dishes like chilies and soups. Not to mention a whole array of Southern-style meals and dishes.

This moist vegan cornbread is still fluffy and soft but without any dairy or eggs. And while traditional cornbread may be a little fluffier and slightly less crumbly, after experimentation, I’m super happy with the texture of this gluten-free cornbread. It’s not too dense, cakey, or dry and has a wonderful flavor.

For starters cornbread is a quickbread, which means no yeast is necessary for the bread, or in this case muffin to rise. Cornbread is essentially sweeter than other breads and made with honey and buttery notes.

Step 1: Mix dry ingredients together. In a large bowl add together the cornmeal, flours, baking powder, baking soda, salt, phsyllium husk, xanthan gum.

Step 2. Mix wet ingredients together. In a small bowl whisk together the eggs, honey, molasses, melted butter and dairy-free milk.

Step 3. Mix wet ingredients into the dry ingredients and blend until combined.

Step 4. Spray a muffin pan with cooking spray or line with baking cups. Pour the batter evenly into 12 muffin cups and bake for 18-22 minutes.

A good visual to go by when the muffins are done is when the tops are slightly golden. Let the muffins cool for a minute if they are hard to handle. Transfer to a cooling rack to cool completely.

How to make gluten free cornbread

I put a nice chunk of butter in my cast –iron skillet and stick it in the oven to melt while the oven is preheating.

Then just mix the batter, pour it in the pan, and bake.

Measure your gluten free cornmeal, gluten free flour, baking powder, xanthan gum, and salt and whisk them together,

Add the milk, honey, oil, and an egg, and mix it all up.

Because you add the honey you can control exactly how sweet your cornbread is. I like mine just slightly sweet, but if you like it sweeter just add a few more tablespoons of honey, up to half a cup.

You can also use sugar instead of honey, if you prefer. You'll need about 3 tablespoons of sugar, and you'll need to add an extra 2-3 tablespoons of milk.

This simple gluten free cornbread recipe only takes a few minutes longer than a gluten free cornbread mix, and it tastes better and is way cheaper.

What pan do you need to bake gluten free cornbread?

I love baking my gluten free honey cornbread in a cast-iron skillet. It makes the edges so chewy and almost crispy.

If you don't have a cast-iron skillet you should go and buy one right now! It is my one of my favorites and is my most used pan in the entire kitchen.

You can also use an 8x8 baking dish. You won't get the buttery chewy edges, but it still bakes great and it makes 9 squares instead of 8 wedges.

I love the way the wedges look and they go perfectly with a nice warm bowl of white bean chili. Or maybe a steaming bowl of gluten free chicken noodle soup.

Or just by themselves with a nice pat of butter, and maybe an extra drizzle of honey.

This recipe makes 8 wedges, but my family of 4 has no problem gobbling it all up. Yes we can really only eat half of it in one meal, but the other half is gone the next morning!

If you like this gluten free cornbread recipe, you may also like my gluten free blue corn muffin recipe, or my gluten free cornbread stuffing.


Yes, feel free to substitute another nut milk, soy milk or oat milk in this recipe.

Just make sure whatever milk you choose is unsweetened and unflavored.

This recipe will also work with regular dairy milk if you&rsquore not concerned with keeping it vegan. Follow all other ingredients and steps in the recipe as stated.

Cornbread is a natural fit for making gluten free. Cornbread batter doesn’t need to be stretchy, like pizza or pastry dough, so it doesn’t require the stretchy properties of gluten. Most bakers are just accustomed to making it with wheat flour because they haven’t tried anything else yet.

This Southern style gluten free cornbread is made with cornmeal and sorghum flour. As crops, sorghum and corn are naturally gluten free however, like any ingredient, they can be cross- contaminated with wheat or other gluten-containing grains while being processed and packaged. That’s why it’s important to make sure your sorghum flour and cornmeal are gluten free.

I use Bob’s Red Mill Gluten Free Medium Cornmeal and Gluten Free Sorghum Flour because they are gluten free and because they produce consistent baking and cooking results. The medium grind cornmeal adds a slightly rustic crunch, and the sorghum flour makes the cornbread a deep gold color. I also use the sorghum flour to make my favorite pancakes!

Speaking of ingredients, I’ve used whole fat and low fat buttermilk successfully in this sorghum cornbread recipe either one works equally well, so feel free to use what you have on hand or what’s available in your grocery store.

While you’re checking your pantry for ingredients, think about when you bought your baking soda and baking powder. If you can’t remember when you bought it, throw it out and buy some that’s fresh. The reaction between the baking soda, baking powder, and acid (in this case, buttermilk) is crucial to produce the right texture, and without it, your baked goods will literally fall flat.

When you have your ingredients and are ready to begin, make sure you start preheating the oven right away. A well-heated oven works in concert with fresh baking soda and baking powder to produce a nice, fast “spring,” in which the batter puffs up quickly and evenly with air after you place the pan in the oven. That means fluffy, tender cornbread for you!

If you enjoy this gluten free sorghum cornbread recipe, be sure to try out these other gluten free recipes:

Check out Bob’s Red Mill products for all your gluten free baking needs.

Substitutions you can make

  • You can use any type of oil: coconut oil, vegetable oil, olive oil etc.
  • You can use any type of plant-based milk:almond milk, cashew milk, oat milk, soy milk, rice milk etc.
  • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • You can omit the maple syrup entirely.
  • To make it corn-free, you can replace the cornmeal with chickpea flour.

We’ve made many varieties, ranging from sweet to classic gluten free cornbread in the years.

Ready for the best part of this cornbread recipe? There is absolutely NO BUTTER in the batter. Insane that it is so sweet and moist thanks to the sweet potatoes.

As many of you know, I’ve been on a mission to convert my grandmother’s recipe book to gluten-free goodness. Like her classic cut-out Christmas cookies, I think of her a lot when baking lately.

Now my grandmother had this recipe called Louisiana Sweet Potato Southern Cornbread. This is a little controversial, or so I’m told.

How to Make Gluten-Free Jalapeño Cornbread

  • Heat the Oven.
  • Mix the Batter.
  • Bake. (It’s that easy!)

Heat the Oven

Preheat the oven while you prep the other ingredients. And if you have a cast-iron pan, throw it in the oven while the oven preheats. Pouring batter into a hot skillet gives the cornbread a lovely crust.

If you don&rsquot own a cast-iron pan, don&rsquot preheat the pan. (And consider getting a cast-iron pan. They&rsquore wonderful!)

Chop the Jalapeños

I like to get this step out of the way first. Grab a jalapeño or two and cut off the stem. Now you&rsquove got options. If you like things spicy, leave in the seeds and chop the pepper into small pieces. Take care when chopping as seeds can sometimes make a knife slide on a cutting board.

If you prefer a milder heat, cut the jalapeño in half lengthwise. Use a spoon and scoop out the seeds. (The seeds contain the heat) and then chop.

No matter which you prefer, seeds in our out, remember to wash your hands after chopping jalapeños. You don&rsquot want to touch your eyes or other parts (ahem) with pepper spice on your fingers. You&rsquoll remember the burn for a long time. Trust me.

Grate the Cheese (Or Not)

I prefer the texture of freshly grated cheese but, for this recipe, pre-grated cheese works well. As always, read labels to ensure the cheese is gluten-free.

And if you want to skip the cheese, that works too.

Make the Batter

This batter combines gluten-free flour and cornmeal to make a cornbread that has a soft, cake-like texture.

Whisk together the gluten-free flour, cornmeal, baking powder, and salt together in a medium bowl. This step helps to distribute the baking powder so your cornbread rises evenly.

Then add the milk, eggs, and oil. Stir until the batter is smooth. No need to use a handheld mixer for this recipe, a wooden spoon works great. (Unless a handheld mixer is easier for you to use.)

Add the jalapeños and grated cheese. Stir until evenly distributed and you&rsquore all set.

Watch the video: Αφράτη Πίτσα Χωρίς Γλουτένη (May 2022).


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