As Thanksgiving quickly approaches I wanted share my go to gluten free Thanksgiving crowd pleaser – cornbread! This is a recipe I adapted from Gluten Free Living magazine a few years back to fit our household’s needs. Oftentimes the holidays can feel like a tough time to have a food allergy or dietary restriction – but they don’t have to be! This cornbread is fluffy, sweet, wonderful, and so easy to make. Whether you are navigating a new diagnosis requiring you to be gluten, dairy, or egg free, or you are cooking for a loved one with a dietary restriction – this one is for you.
after 
before
Gluten Free Vegan Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup Bob’s Red Mill 1:1 Gluten Free Flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2/3 cup granulated sugar
- 2 tbsp ground flax meal
- 6 tbsp water
- 1 cup unsweetened almond milk
- 1/2 cup earth balance butter, melted and cooled
Instructions
-
Preheat the oven to 350 degrees Fahrenheit and spray an 8 x 8 inch pan with non-stick spray.
-
In a small bowl combine 2 tablespoons ground flax meal with 6 tbsp water and let sit for 5 minutes before adding to the mixture as you would eggs.*
-
In a medium size bowl combine cornmeal, gluten free flour, salt, and baking soda and whisk to mix.
-
In a large bowl combine sugar, butter, almond milk, and flax eggs (or 2 regular eggs). Slowly add in the dry ingredients and mix until just combined.
-
Pour mixture into the greased 8 x 8 pan and bake for 30-45 minutes – until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Recipe Notes
*if you would like to use regular eggs, omit the flax meal and water and sub in 2 eggs.
Happy Thanksgiving!
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @raynorstrengthandnutrition on Instagram and #fueledbyrsn!
