The Best Vegan Gluten-Free Cornbread
Ingredients
- ⅓ cchickpea brine
- ½ corganic cane sugar
- ¾ cunsweetened almond milk
- 1 tspapple cider vinegar
- ¼ cgrape seed or canola oil
- 1 call-purpose gluten-free flour
- 1 cfine cornmeal
- 1 ½ tspbaking powder
- ½ tspbaking soda
- ¼ tspsalt
- Vegan butter
- Maple syrup
- Chili
Directions
- 1
Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn't come out as easily and will likely have to be served directly from the pan).
- 2
In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
- 3
Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
- 4
Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
- 5
The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten-free flour blend (amounts as original recipe is written // adjust if altering batch size).
- 6
Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
- 7
Let cool completely in the pan - set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.
- 8
Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.
- 9
Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.
The Best Vegan Gluten-Free Cornbread
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About this Recipe
Craving a warm, comforting side that caters to dietary needs without sacrificing an ounce of flavor? This recipe for The Best Vegan Gluten-Free Cornbread delivers on all fronts, promising a fluffy, perfectly sweet companion for your favorite fall and winter meals.
This exceptional cornbread recipe achieves its delightful texture and rich flavor using clever plant-based ingredients. The secret lies in incorporating chickpea brine, which acts as a fantastic binder and contributes to a moist, tender crumb, ensuring a result that's both fluffy and crumbly, a hallmark of truly great cornbread. This unique approach sets it apart, demonstrating how thoughtful ingredient choices can elevate classic comfort food.
Prepare for a genuinely satisfying experience with every bite. You'll find this cornbread to be wonderfully tender and moist, with that classic crumbly texture that makes it irresistible. The sweetness is perfectly balanced, making it an ideal counterpoint to savory dishes. This naturally vegan and gluten-free treat proves that dietary restrictions don't mean compromising on taste or quality. The aroma alone will make your kitchen feel like home, inviting you to enjoy a comforting, delicious baked good.
While this recipe is perfectly sweet as written, you can easily adjust the sweetness to your preference. For a lower-sugar option, you can substitute up to 1/4 cup of the organic cane sugar with one packet or teaspoon of stevia extract, as indicated in the ingredients. This allows you to tailor the sweetness without altering the integrity of the cornbread's texture.
This vegan gluten-free cornbread is the ultimate sidekick for a hearty bowl of chili, transforming a simple meal into a comforting feast. Serve it warm with a pat of vegan butter and a drizzle of maple syrup for an extra touch of indulgence.