Best Vegan Gluten-Free Cornbread Recipe (Oil-Free)
The best Vegan Gluten Free Cornbread is thick, moist, and fluffy, with just the right amount of sweetness. All while still being simple to make with this easy, oil-free recipe.
1 ¼cupsgluten-free flour blend King Arthur’s or Bob’s Red Mill work great
1cupyellow cornmeal
½cupgranulated sugarsee notes on sweetness variations
1teaspoonsea salt
1tablespoonbaking powder
Wet ingredients
1 ¼cupunsweetened soy milk or any dairy-free milk
1tablespoonapple cider vinegar or lemon juice
½cupunsweetened applesauce or canola oil
Instructions
Make vegan buttermilk by mixing apple cider vinegar with your favorite unsweetened non-dairy milk in a small bowl.
Set aside the buttermilk mixture for 10 minutes to curdle.
In the meantime, place all dry ingredients in a large bowl and whisk to combine.
Add buttermilk and applesauce to the dry ingredients. Whisk until a smooth batter is formed. Don’t worry about overmixing.
Cover the bowl with a damp paper towel and set aside for 30 minutes in a cool, dry corner of your kitchen.
After the 30 minute rest, give the cornbread batter another mix and pour it into an 8” x 8” baking dish lined with parchment paper sling.
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 sling to remove the cornbread from the baking dish once slightly cooled. Allow it to finish cooling a wire rack.
Notes
See more expert tips, pictures, and variations above for making the best vegan gluten free cornbread!Yield: 16 pieces of cornbreadServing Size: 2 pieces of cornbreadSugar Amount: If you prefer a less-sweet cornbread, you can lower the total amount to ¼ cup, and if you like your cornbread even sweeter, you can raise the total amount to ¾ cup.Top Tips:
Resting Time - The gluten-free flour needs time to absorb all the liquid and work its magic. The resulting cornbread is softer and moister with a uniform crumb, better structure, and a higher rise.
Sift the Gluten Free Flour to get more air into the batter for extra fluffy bread. Gluten creates air pockets in baked goods, which gluten-free mixes lack unless you generate those air pockets yourself!
Beat the Batter! Whisk the batter a bit longer than usual to aerate it. Don’t worry about overmixing. This works in more air pockets while ensuring all the starches are incorporated and absorbing the liquid.
Short Term Storage: Store vegan gluten-free cornbread in an airtight container at room temperature for about 2 days. You can also tightly wrap the bread in plastic or aluminum foil to prevent it from drying out. You can enjoy cornbread as is or reheat it for a few minutes in an air fryer or oven.Longer Storage: To store cornbread for longer, keep it in the refrigerator for up to a week or freeze it for up to 3 months. Before serving, let the cornbread thaw at room temperature or reheat it in the air fryer or oven for a few minutes for the best texture.