The best vegan gluten-free cornbread is thick, moist, and fluffy thanks to applesauce. It also has just the right amount of sweetness. Enjoy it with a little vegan butter and maple syrup or pair with comforting soups and chilis.
To get a gluten-free cornbread with a soft, but not crumbly texture, a couple of things have to happen: a thorough mix and time to rest.
Mixing to incorporate as much air as possible into the batter creates light, fluffy gluten-free bread. And letting the batter rest for 30 minutes before it bakes allows the starches to absorb the liquid ingredients.
All in all, this bumps the total time of the recipe up to an hour, but it is well worth it. The final result is a soft, moist crumb that almost reminds me of a cake.
This delicious cornbread will not last long on your Thanksgiving table because everyone will want seconds. It's the perfect side dish for stuffed acorn squash and butternut mac and cheese. But it's also delicious enough to enjoy as a dessert with a generous pour of maple syrup!
Ingredient Notes
You will need these simple ingredients to make gluten-free vegan cornbread:
Gluten-free all-purpose flour includes xantham gum to give structure, elasticity, and bind this cornbread. King Arthur and Bob’s Red Mill are both great options. If your blend doesn't contain xantham gum you'll need to add some.
You can play around a bit with how much sugar you use to sweeten the cornbread. Personally, I like it right about in the middle, that way I can serve it with dinner or have it for dessert.
A combination of baking powder and vegan buttermilk give this gluten-free vegan cornbread lift. It's super easy to make buttermilk by combing your favorite plant-based milk and some sort of acid like lemon juice or vinegar. The buttermilk also gives the bread a slightly tangy flavor to balance out the sweetness.
Unsweetened applesauce makes this cornbread super moist and fluffy. Canola oil or vegetable oil would work as well.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Gluten-Free Cornbread
- Make vegan buttermilk.
- Whisk dry ingredients.
- Add wet ingredients and let rest.
- Add to baking dish.
- Test with toothpick and let cool.
- Slice into squares.
- Enjoy!
What to Serve with Cornbread
My personal favorite way to enjoy this fluffy cornbread is with a little pat of vegan butter and maple syrup.
Another classic way to serve this gluten-free cornbread is with vegan chili or black bean tortilla soup. For some extra veggies, make maple Dijon roasted carrots and apples or Brussels sprouts too.
FAQ
Bob’s Red Mill and King Arthur both have gluten-free cornbread mixes! While the recipe on the box is not vegan, the ingredients in the mix are.
I have not tested this recipe using a box mix, but it should work! Instead of using flour, cornmeal, sugar, and salt, use about 2 ¾ cups of the mix. Add baking powder to make this eggless cornbread fluffy! Follow the same top tips from this recipe (allowing the batter to rest and cooking time.)
I would not recommend following this recipe as is to make traditional cornbread that contains gluten. There are many modifications within this recipe that make this the best gluten-free cornbread that would not necessarily carry over if made with gluten.
The baking time is different for gluten-free baked goods. You need to lower the oven temperature by about 20°F and lengthen the cooking time. The resting of the batter is also not generally recommended for recipes with gluten.
If you’re looking for a similar recipe with gluten, I adapted this recipe from Nora Cook's vegan cornbread.
Of course! This recipe would make delicious cornbread muffins. The cooking time will vary a bit. Start with a 15 to 20 minute timer. Check to see if the inside of the muffin is done by pricking it with a toothpick. If the toothpick comes out clean, then they are done.
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Vegan Gluten-Free Cornbread
Equipment
- 8" x 8" glass pan
Ingredients
- 1 ¼ cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 ¼ cups gluten-free all-purpose flour see notes
- 1 cup yellow cornmeal
- ½ cup granulated sugar see notes
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup unsweetened applesauce or canola oil
Directions
- Mix 1 ¼ cup unsweetened soy milk and 1 tablespoon apple cider vinegar in a small bowl to make the vegan buttermilk. Set aside for 10 minutes to curdle.
- Sift 1 ¼ cups gluten-free all-purpose flour into a large bowl.
- Add 1 cup yellow cornmeal, ½ cup granulated sugar, 1 teaspoon salt, and 1 tablespoon baking powder to the large bowl with the flour. Whisk to combine.
- Add the curdled vegan buttermilk and ½ cup unsweetened applesauce to the dry ingredients. Whisk until a smooth batter is formed. Don't worry about over-mixing.
- Cover the bowl with a damp towel and set aside for 30 minutes in a cool, dry corner of your kitchen.
- While the batter rests, preheat your oven to 375°F. Line an 8” x 8” baking dish with parchment paper.
- After the 30 minute rest, give the cornbread batter another mix and pour it into the prepared pan.
- Use a spatula to smooth out the batter into an even layer.
- Bake at 375°F for 24 to 26 minutes or when the cornbread looks golden brown, and a toothpick comes out clean.
- Let the cornbread cool to room temperature before slicing. Use the parchment paper to remove the cornbread from the baking dish once slightly cooled. Allow it to finish cooling a wire rack before slicing into 16 squares.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Maggie says
Hi Rosie! Thanks for the great feedback. Different gluten free flours can bake differently, so thank you for referring to the brand of flour you used. I use Namaste for reference. I am so glad you like this and were able to make it work in a smaller pan with less baking time.
LJ Grant says
Wow, that discovery of the thirty minute resting period sounds "key" to me! Thank you! I've tried what I thought were sure-fire winners in the GF Vegan cornbread category, but they do indeed have that heaviness or gummy texture.
My other problem has been that I don't like sweet cornbread very much. In my traditional recipe (I got it from a friend in MS) I used only two tablespoons of sugar. I've tried subbing out maple syrup with other sweeteners, but still a bit sweet for me. Plus, changing wet/dry ratios in a baked good is never a good idea.
I'd love to try your recipe this weekend, especially with the 30 minute wait time. Gracias!
Maggie says
Hi LJ, Yes, the 30 minute rest has been a game changer in gluten free baking for me. If this seems too sweet for you, you could reduce the coconut sugar to 2 tablespoons without messing with the texture. I'd love to hear how this turned out for you. Best of luck!
Debbie says
Made several times and always comes out great!