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Gluten-free cornbread

Gluten free corn bread

Gluten-free cornbread

Gluten-free cornbread is the perfect BBQ side dish around. We are such corn lovers in our household and would eat a couple of corn on the cobs per week. Especially my son, he just loves corn so much! I wanted to make a healthier, vegan and gluten-free version and the first go was a pretty good success. You can sub the gluten-free flour for normal whole wheat or white pastry flour for a more light effect.

Gluten-free cornbread is the perfect BBQ side dish around. You can bake it in a skillet on the fire or as scones. This recipe is so versatile and easy to make. It literally takes 15 (depending on the size bread) minutes to make. This was one of the first recipes I wanted to try when I arrived back home. We are such corn lovers in our household and would eat a couple of corn on the cobs per week. Especially my son, he just loves corn so much! He calls them la-la’s. I wanted to make a healthier, vegan and gluten-free version and the first go was a pretty good success. You can sub the gluten-free flour for normal whole wheat or white pastry flour for a more light effect.

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The original version that I am used too gets quite a lot of butter and cheese in it and this makes this bread very light and also daringly dangerous because it’s pretty hard to refuse. My vegan version gives the original a run for its money, my husband and our son has gladly eaten a few slices without even knowing it’s actually healthy. In the summertime were not in the mood of heavy food, therefore this bread is perfect! It is great as toast for breakfast, or as a snacktime alternative for your little ones.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Gluten-free cornbread

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Ingredients 

  • 250g spelt flour (you can use plain bread flour or maize flour)
  • 250g whole wheat (5-grain mix from bio store) or whole wheat
  • 1 tsp baking powder
  • 5 ml salt
  • 300g canned corn or sweetcorn
  • 200ml coconut milk
  • 1 tsp baking powder
  • 60 ml cooled chickpea brine whisked (aquafaba) or 2 eggs
  • 1 tbsp nutritional yeast or parmesan cheese
  • 25 ml coconut oil
  • Polenta for dusting
  • extra coconut oil

Method

  1. Preheat oven to 175 degrees Celsius.
  2. Sift together the flours , baking powder and the salt.
  3. Whisk together the auquafaba liquid and the milk.
  4. Add the liquid mixture into the flour gradually and then fold it in lightly, add in the sweet corn or the drained corn until just mixed.
  5. Scoop into coconut oil smeared bread tins, sprinkle over the polenta and extra vegan cheese or parmesan and bake for 15-20 minutes for little tins and up to 40-45 mins for a regular size bread tin.

Notes:

  • To make this bread extra delicious add more cheese to the mixture or even coconut cream instead of milk.
  • Add aquafaba or coconut oil to the crust for an extra crunchy crust.
  • Serve with some butter and strawberry jam or onion chutney– so so good!

Hope you love this bread as much as we do!

M*

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