Gluten Free + Vegan Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, light cornbread made with cornmeal and baked in a standard oven. It has a tender crumb and works well alongside soups, chilis, or as a standalone snack, optionally topped with butter or spreads.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 tablespoon white vinegar (can also use lemon juice)
- 1 cup non-dairy milk of choice (I used unsweetened almond)
- 1½ cups (144g) blanched almond flour
- ½ cup (55g) tapioca flour
- 1 cup (172g) Bob’s Red Mill Organic Medium Grind Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons sea salt
- ¼ cup coconut sugar
- ⅓ cup coconut oil (melted and cooled slightly (you could sub with avocado oil too))
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes)
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 89mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 50mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.