Vegan Gluten-Free Cornbread

5 from 2 votes

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.

Prep Time10

Cook Time26

Resting Time30

Total Time1 6

Course: Bread, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: squares

Calories: 103kcal

Author: Sarah Pilley

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

US Customary - Metric

Instructions

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.

Sifting the flour helps 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!

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.

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.

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

Gluten-Free Flour: Use Bob's Red Mill or King Arthur's all-purpose gluten-free flour. These mixes contain xantham gum which is crucial to providing structure and elasticity to the bread so your cornbread doesn't crumble apart.

Sugar 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.

Storage: Store 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.

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.

Nutrition