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  • 1 cup fine or course cornmeal / polenta (depending on your preference)
  • ½ cup brown rice flour
  • ½ cup buckwheat flour
  • 1 teaspoon xanthan
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon Celtic sea salt
  • ⅓ cup chopped fresh rosemary
  • ¼ cup (about 8 cloves) finely chopped garlic
  • 1 teaspoon dried red chili flakes
  • 1 ½ cups rice milk
  • ¼ cup grapeseed oil
  • ¼ cup unsweetened apple sauce
  • 2 tablespoons agave nectar

Make It Happen:

  1. Preheat oven to 180 C / 350 F.
  2. Grease a 8.5 by 8.5 inch square baking tray
  3. Combine all wet ingredients in a stand mixer.
  4. Sift flour, xanthan, salt and baking powder together, and combine with wet ingredients.
  5. Pour into baking tray and bake for about 30 minutes until skewer comes out clean.
  6. Allow to stand for about 10 minutes before turning out.
  7. Serve warm with soup or salad, or just scoff a piece with some spread. YUM!

This gluten-free cornbread is perfect as an accompaniment for soups and salads, or just as a snack with some spread throughout the day. It is one of those quick easy healthy recipes that can be enjoyed by the whole family. The basic gluten-free cornbread recipe without the garlic, chili and rosemary serves as a wonderful blank canvas for a multitude of flavor combinations. Either way, this vegan cornbread is a winner and a lifesaver for those of us living with multiple food allergies. I have suggested using fine cornmeal (or as we say in Australia, polenta) but I also enjoy using coarsely ground cornmeal, which adds a nice rustic texture to this blend. This is one of those great recipes for a mixer. Give this vegan cornbread a go. It will get a rise out of even the most allergy-skeptic foodie.

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