The Best Vegan Gluten-Free Cornbread

Awesome recipe.
I have often been disappointed with the texture and flavor of most gluten free recipes, but this one is spot on. To challenge the recipe even more I made it for 500 people at a catered event and it multiplied beautifully. Minimalist baker is my go-to for cooking and baking recipes that come out epic consistently. Thank you!

Made this for a party so I doubled it. The only mod I made was an additional heavy splash of almond milk to make sure it wasn’t dry since gf is notorious for that. Came out insanely good! Truly, as good as regular cornbread. (I’m not vegan or GF, on the contrary I am usually biased to wheat baked goods.) The aquafaba made it so springy and perfect. Will keep this one on hand for the future.

Very good! Went great with our lentil soup. I made the gluten free version, so it was a bit crumbly, but when it’s going in soup, who cares lol. It is quite sweet, so if you prefer your cornbread less sweet, maybe reduce the amount of sugar. I’ll def make again.

This cornbread is delicious. It was the first time I’ve used aquafava in a recipe and it turned out fabulously. I will definitely be making it again. Thank you for the wonderful, easy to follow recipes.

This is SOOO good! My whole family loves it and since it doesn’t have eggs, dairy or gluten…everyone can enjoy it. Thank you!

The texture was perfect but the taste was much too sweet for my liking. I’m going to try it again tomorrow and use coconut sugar. I’m hoping that won’t impact the texture.

My cornbread came out gooey, not crumb like. I measured carefully and didn’t make substitutions except for using avocado oil. My flour was Cup4Cup white and Bob’s Red Mill Golden Corn Flour/masa harina. I added the oil first and then the almond milk mixture instead of together – could that be an issue? I mixed in the oil until the whole mixture was crumb like, then added the almond milk. The mixture never did get smooth and batter like, It was WAY too thick. I added the whipped aquafaba and it was still super thick like dough, not batter. I had to add almost a 1/2 cup more almond milk and it still wasn’t a batter, so I added about 1/4 cup of water. I was afraid to add more although it was still more a pourable dough not batter. The baked end result was heavy and super moist like a fudge brownie. I gave it a few extra minutes which didn’t work and then raised the temperature to 410 and gave it more time but it never did cook/dry out to normal texture. Maybe the Cup 4 Cup is the issue? I’ve used it successfully in other cornbread recipes. (Ingredients: Comstarch, White Rice Flour, Brown Rice Flour, rBST-Free Milk Powder, Tapioca Flour, Potato Starch, Xanthan Gum.) versus Bob’s 1-1 (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.)

This recipe is amazing. I used organic sunflower seed oil since I ran out of grapeseed and don’t use canola. It turned out great!

Delicious!!!! And so easy to make !!

I followed the recipe exactly, but unfortunately, my cornbread turned out so crumbly, it disintegrated when I tried to take it out of the pan. Not sure where I went wrong :(

Thank you! Wonderful recipe! Its so hard to have celiac disease and also have to eat vegan. I’ve tried various tweaks to make cornbread both vegan and gluten free and never had a good result. This recipe is a keeper! The one thing I did different was — I put my cast iron pan in the oven to heat up as the oven was preheating. When my batter was ready, pulled the hot pan out, poured 2 T oil in the pan and swished it around, then poured the batter into the hot pan. It was done in 25 minutes. Gave me a nice crusty edge! FYI I used Bobs Red Mill Gluten Free 1-to-1, and did not add any extra flour or corn meal.

I make this every year for thanksgiving however, I am not gluten-free, so I use regular flour and my family loves it. It is so good. I always add more sugar to the mix to make it sweeter.

I tested this recipe in preparation for vegan yoga retreat I am cooking for. I was a little skeptical, but it was so good!! I had never baked with aquafaba before and was shocked at how it transforms into a beautiful meringue. I will say, when I folded in the meringue, the batter started bubbling and foaming and got really thin–I was certain it was ruined. But sure enough, it rose in the oven and was thick, moist and a little cakey. I will bake it a little longer next time. Such a great option for vegans–I can’t wait to bake this for my upcoming retreat!

This was seriously delicious! I definitely recommend it

I have made this cornbread many times – it’s easy and delicious! My 4 year old LOVES it and wants me to make it again “using all the same ingredients” hahaha

Thank you!

I decided I wanted cornbread while at the grocery store on New Year’s Eve. As a gluten-free vegan the only option I could find was Bob’s corn flour. I followed the recipe exactly other than that. It turned out amazing but it’s more like a corn cake. My kids loved it as did I so I’ll definitely make it again.

Outstanding recipe! Seriously delicious. I didn’t have all the exact ingredients but subbed in buckwheat flour as the other flour, medium grind cornmeal instead of fine, Swerve granulated sugar, avocado oil and threw in a cup of corn niblets. I baked it in a cast-iron 10″ skillet (oiled then heated in the oven while the oven was preheating) for 25 minutes and it turned out AH-MAY-ZING! The texture was exactly as you describe; fluffy, tender, crumbly and perfectly sweet. This will become a staple in my house for sure. Everyone loved it! Thanks for an amazing recipe!

Thank you for this excellent recipe! I did not have chickpeas on hand and I ran out of flax seed (my other go-to egg replacer) so I subbed a duck egg for that ingredient. I am avoiding sugar so I did use 1/4 cup of maple syrup– I found that it was plenty sweet with that amount. I used the Bob’s Red Mill GF blend and kept everything else the same. The cornbread was delicious — just a tad dry, but that was probably all the substitutions. Still, my kids and husband liked it — which says a lot!

Thank you for an excellent recipe.

I’ve made this before with amazing success, but this time I realized too late that I had run out of almond/soy milk. I had a can of coconut milk in my pantry, so I decided to give it go with that instead. The cornbread came out much more moist and fluffy, almost to the point of sponge cake! I ate it with your black bean pumpkin soup (delish), and then again for dessert with a spoonful of jam on top. SO GOOD. I’ll try the leftovers tonight with some honey and cinnamon. Happy accident, indeed–thanks for the wonderful recipes!

This was so delicious! My mind is officially blown by chickpea brine. My boyfriend and I made this together and followed the directions to the t. But instead of a cake tin we did 12 muffins. Those cooked perfectly at 350f for 20-25 min. Looking forward to trying this again!

I cannot believe how good this was!! I was super nervous because of a gluten free/vegan cornbread disaster I had earlier, but now this is my go-to recipe! I’m thinking about adding a bob’s red mill egg sub as well as the chickpea brine next time to see if I could maybe make it more fluffy. I also accidentally used medium-ground cornmeal, but everyone in my house liked the extra texture! If there was a 6th star, then I’d give it to ya! Thank you so much for the recipe!!

I made this recipe as written, except I used olive oil and for organic cane sugar I figured sucanat would work well, and it did! I baked this in my Bundt pan that fits in my air fryer, so the kitchen stayed cool to boot. This bread is phenomenal. I could do without any other bread so long as we had this. THANK YOU!

Perhaps the best cornbread I’ve ever made! I used homemade aquafaba–it got very airy/foamy and light-colored but I couldn’t get it to stiffen up into peaks. I also used all-purpose flour, 1/4 cup of brown sugar, and baked it in a hot cast iron. Despite the modifications, it came out beautifully! Crusty, chewy, moist, gone in a flash!

This was so good! I’m allergic to gluten, eggs and dairy so finding a cornbread recipe that I can have and that actually works has been challenging. I’ve never seen one quite like it and glad I gave it a go.

I didn’t have chickpea liquid, but I was making the cornbread to go along with a very spicy chili so I used the liquid from a can of Great Northern beans. I don’t know if the chickpea melds faster, but the Great Northern took seven minutes to get close to soft peaks, but it worked beautifully as it was. (I didn’t get all the way there; my arms were tired! Next time I’m using the KitchenAid instead of the handheld.) Thank you for another great recipe!

I made your RedLentil Chili lastnight for dinner. As always, your recipes are fantastic! This has quite a bit of kick but that’s what hubby and I like! IMPRESSIVE!!!

Absolutely amazing flavor. Too sweet, so I only use 1/4 c sugar without comprising the outcome. That makes it perfect.!

I was looking for a recipe that used whole wheat flour and aquafaba as an ingredient, not necessarily gluten free. Most non-GF cornmeal recipes use all-purpose flour. I used this recipe but used whole wheat flour in place of gluten-free flour. I used the metric measurements. Whipped up the aquafaba with a small hand mixer. That worked great! The cornmeal came out wonderful, soft and tender! Thank you for another great recipe!

My family loves this cornbread! I have made it multiple times and every time it comes out great! I took a chance and I did substitute the 1/2 cup of cane sugar for 1/2 cup of maple syrup and the texture still came out great. The second time I made it I went with 1/4 cup of maple syrup and it was still good. The first batch of course was sweeter, but the second batch was good and had a hint of sweetness. I also made one batch with masa because I was out of cornmeal…it was still good and works in a pinch, but using cornmeal is best. I also used a store bought one to one gf flour and it all worked out great. Thank you for another great recipe! We are new to a plant based life and you are helping us tremendously with your recipes!

I loved the cornbread. The only thing I would do is cut down on the sugar. I have cut out quite a bit of sugar in my diet and I find that I naturally like things much less sweet. I used a bit less then 1/2 cup, next time I will only use 1/4 C sugar.

I made this tonight and was GREAT. It’s a little sweeter than I prefer, but from reading other reviews it sounds like you can cut the sugar in half for a more savory version. I used Bob’s Red Mill Paleo Flour and avocado oil. Just beware that it’s super crumbly! Perhaps this was because of the paleo flour? Other than that, it’s pretty perfect. Thanks, Minimalist Baker crew!

I’ve made this recipe multiple times, with all sorts of variations, and it never disappoints! It is definitely my favorite cornbread recipe. Tonight, I doubled the recipe and baked in a 9×13 cake pan. I used 1 cup of canned coconut milk + 1/2 cup of water instead of 1.5 cups of almond milk, and 4 small/medium eggs instead of 2/3 cup of aquafaba. I added the egg yolks to the milk/oil mixture, and whipped the whites (incorporating the sugar as instructed). I also used all purpose flour (not GF). It was delicious, and a little fluffier than when I’ve made it with aquafaba. It held together very well.

Really good corn bread! I can eat it by itself. It is sweet, but I like it like that. Used Ripple plant based milk as opposed to almond milk due to a nut allergy in my family, but no other substitutes.

had to make this two days in a row because it is THAT GOOD! love how simple and quick it is to make, too!

Thank you for this great recipe! I used the DIY gluten-free flour blend, and despite the warning, I did end up using 1/2 cup of agave instead of organic cane sugar. I whipped it into the aquafaba, which meant it didn’t form any peaks. Next time, I’ll just mix the agave into the batter at the same time as the oil, then fold in the whipped aquafaba. The overall consistency once everything was mixed together was a little runny. I added some more flour and cornmeal as suggested to even it out. Once baked, it was a bit more dry and crumbly, but I still loved it. I might try keeping the batter runny next time and see how it bakes. The flavour was amazing. Served hot with vegan butter and a drizzle of agave, it’s a perfect breakfast or dessert!

This was amazing. So so good.

I can confirm this recipie is amazing. Moist, crumbly, tender… not dense… considering is GF AND vegan- yum!!! One thing i need to ask though is it meant to be really sweet? I’m from Australia so its not a dish that I’m custom to… but it almost tastes like cake! albiet… increidbily delicious… is this normal? haha :) thanks for the awesome recipe!!!

Minimalist Baker,

This was incredibly delicious! I served this at a function with several non-vegan and non-gluten free guests who also raved about it! The cornbread had near-perfect moisture, a light and fluffy crumb, and really wonderful sweetness (not overly) and savory-ness. I can’t recommend this recipe enough!

The ONLY negative thing I have to say is that my forearms were rather exhausted after the ~15mins of hand-whipping the aqaufaba. But I think that’s on me for not having an electric mixer. It IS possible with an appropriate amount of determination, though!

I’ll certainly be checking out more of your recipes.

Cheers,
Sigfried

P.S.
I made this in a 9″-diameter cast iron pan with essentially no modifications to the recipe (the original measures work perfectly for that size). The cornbread came out of the pan rather nicely in 8 slices but would have been an absolute feat to take out whole. Maybe I’m just not clever enough? At any rate, here’s what I did different:
> Before preparing the above ingredients, place the cast iron pan onto a stovetop burner set to low-to-medium-low heat with 1tbsp or 2tbps of oil (I used grapeseed, in line with the recipe) and maybe a sprinkling of salt grains.
> After completing the batter preparation, pour it into the pan, enjoy the sizzle and smell for a few seconds, then put the whole cast iron pan into the oven at 350F (175C) for 25-35min (which is the same as described in the original recipe) or until a toothpick comes out clean. That happened exactly at 25min with my full-sized convection oven, so I definitely recommend testing promptly at that mark.
> Badabing, badaboom. Slice and serve as you may!

This recipe is way better than what’s on the back of the cornbread mix. I don’t even know why I didn’t make this one first! I made the lentil chili to go with it, such a great suggestion.

I have made this time and time again…and I love this beyond words.. it is actually in the over right now. Thank you for sharing your wonderful recipes

Hi thanks for yet another amazing recipe! I made the one on the back of the cornmeal package and was like yikes I gotta go back to the Minimalist Baker one I saw! My first time working with aquafab. I LOVE it. I made this recipe with coconut oil and found it to be too dense and heavy in the consistency. So I will get grape seed oil for the next round. Other than that part of my cornbread experience, due to my own experimentation, this recipe is flawless and delicious! I would never know it is vegan AND gluten free. Thank you so much!

I followed the recipe exactly. Not knowing the consistency I needed, I didn’t add anything. If I were to try it again, I would add more liquid. It is a very heavy bread that did not rise at all. It tastes ok but it is too dense for my liking. I will try another recipe next time.

I made a handful of modifications, and this still turned out so well! I subbed erythritol for the sugar and oatmilk yogurt for the oil. For the GF flour I used half brown rice flour and half millet flour. I also baked them as muffins instead of in a pan. Will definitely make this (modified) recipe again!

soooo good! I used regular flour and it worked like a dream. can’t wait to have another slice for breakfast tomorrow morning!

Best I’ve ever made. I sub ground flax because I can’t eat chickpeas. Delicious every time I make it.

This was my first time trying a recipe from this site. My vegan daughter swears by you and sent me here! I am a vegetarian and my husband is gluten-free, which makes it hard to cook for us both. This cornbread was delicious! Much better than some other gluten-free cornbread recipes I’ve tried.
I did notice it was a bit dense. It was very thick before I poured (scooped) it into the pan, so maybe I need to add more liquid so it’s “pourable“ like the recipe said. Even so, it was the best gluten-free cornbread I’ve ever made. I will be making it again soon!

I prepared exactly as posted except I used unsweetened soy milk and baked a dozen muffins instead of one round pie. Excellent! My husband ate 4 with our chili. ? Thank you for this great recipe. So easy to make.

This will be my new go-to! I used 2 eggs in place of the aquafaba (as I tolerate them better), and the tast and texture turned out great!

This recipe came out very moist and tasty even though I forgot about it in the oven and let it cook longer than recommended. I added frozen corn and green chilies to the batter and served it with veggie jambalaya. I used the recommended gf flour and you would never know it’s gf.

Made this gluten free vegan cornbread for a church dinner this evening. It came out great! Light and fluffy. The aquafaba made all the difference.

This came out so good! A real winner ?

Thank you for the recipe!
It’s really good! My family love it!! I will make it again tomorrow for a friend.

I substituted almond milk with coconut milk.

I made a big mistake when making this recipe with my husband. I forgot to tell him that we only needed to whip 1/3 cup of aquafaba, so he used an entire can’s worth. I’m not sure exactly how much that is, but it was more than 1/3 cup.

Other modifications I made: I used avocado oil because I didn’t have the other two options on-hand, and I used Bob’s Red Mill 1:1 gluten-free flour. I also made them into muffins using a silicone muffin pan. The recipe made a perfect 12 muffins! I took them out after 25 minutes, and unfortunately they were still undercooked in the middle- I’m assuming the excess aquafaba affected the cooking time.

Considering my aquafaba mistake, the cornbread still turned out pretty great! Thanks for the awesome gluten-free vegan recipe.

Loved how easy it was! First time I made it with the aquafaba and

Used an egg instead of brine. I had the right consistency of batter. The cake looks good & rose well but is dry.

I’ve made these twice. They were gone in minutes both times! The first time I followed the recipe exactly and they were so good! The second time I used regular flour since I am out of gluten free. I also accidentally added the sugar before whipping the aquafaba, so I whipped it with the sugar in it and it worked out fine doing it that way. My family and I love these and will continue to bake them again and again! ?

This was fabulous! I used it as the base to make a spicy cornbread stuffing for Thanksgiving. Everyone loved it. I quadrupled the recipe since I was cooking for a large crowd and it turned out great! Five stars!