Classic Cornbread – Gluten Free and Allergy Free With Vegan Option

Need a good cornbread recipe?  How about a gluten free, allergy friendly and vegan one?  This one is all that!  And yes, it tastes really good. 

 Blog-Cornbread2

I do not post any baked good recipes without making the recipe several times.  I want to make sure they really work and really taste well.  I’ve tried too many recipes that were a waste of time and ingredients.  And I don’t want to waste yours. 🙂

I have adapted this from The Food Allergy Mama’s Baking Book by Kelly Rudnicki.  You can make this in an 8×8 pan or a 9×9 pan.  If you use an 8×8 pan they will look like the picture above.  Cornbread using a 9×9 pan will look like the below picture.

 Blog-Cornbread

Enjoy!  Let me know how you like it in the comments below.  Or just comment to make my day!

Also shared at Allergy Free Wednesday . Gluten Free Friday .

Classic Cornbread

Ingredients:

  • 1 1/2 cups dairy free buttermilk (place 1 1/2 T. vinegar in liquid measure and add rice milk until you reach the 1 1/2 cup line)
  • 1/4 cup dairy and soy free shortening (or regular shortening)
  • 1 1/2 cups cornmeal
  • 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour Blend
  • 1/4 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. sugar (or coconut sugar to make it vegan)
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 T. water

Directions:

  1. Preheat oven to 450 degrees.
  2. Make your “buttermilk” per instructions in ingredient list.
  3. Melt the shortening in a large bowl. by Discount Buddy”>
  4. In another bowl, whisk together the cornmeal, flour, xanthan gum, baking powder, sugar, soda and salt.
  5. Add dry ingredient to the melted shortening.
  6. Add the “buttermilk.”
  7. Add the 2 T. water and thoroughly combine.
  8. Spray an 8x 8 or 9×9 pan with cooking spray.
  9. Spread batter in pan and bake for 18 minutes.
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7 Responses to Classic Cornbread – Gluten Free and Allergy Free With Vegan Option

  1. Kendra says:

    Looks wonderful!

  2. Lisa says:

    This is a great recipe! We just baked it – I did a few modifications based on what we have on hand, and our allergy situation – I used 1/4 c canola instead of the shortening; 1 Tbsp sugar instead of 1 tsp; used regular (wheat) all-purpose flour instead of the Bob’s Red Mill gluten-free; and instead of 1.5 cups of corn flour, used 1 cup corn flour and 1/2 cup masa harina (extra fine corn flour). Also, baked it in a slightly smaller pan (about 7 x 8) for 16 minutes. Came out delicious – very wholesome bread. Me and my 4 year old loved it. Thank you!

  3. Adam Niksa says:

    These are not truly allergy-free if you’re using Bob’s Red Mill products as they are processed in a facility that also processes allergens – need to be really careful about “allergy-free” ingredients that aren’t really allergy free.

    • admin says:

      I disagree. Bob’s Red Mill batch tests their products using the ELISA Gluten Assay in a quality controlled lab. Bob’s is also widely acceptable to many, many gluten free and allergy free people/bloggers/celiacs/bakeries etc. So, tagging this allergy free is acceptable.

  4. Airyfairycelt says:

    It’s bit difficult, I cannot manage harder mixes so fats as such, I use olive oil and we work on that.
    I have to have something to give husband first and last thing for he is to eat then, digestive juices causing havoc with hiatus hernia plus other tests in progress. I am glad to have sweet things for him which I abhor but would be grateful for the few savoury pancakes, scones etc. along the way for me, I can have spices but he may not at all.
    Gf and vegan, no yeast, we are easy to please then!

    • admin says:

      Thanks for reading. Look around the archives to find things that suit your dietary needs. There is a lot on here.

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