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Home » Bread

Easy Corn Flour Bread (Gluten-Free, Dairy-Free)

Published: May 4, 2021 by Felicia Lim · This post may contain affiliate links

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Hand holding up a slice of corn bread.
Sliced loaf of bread on parchment-lined wooden board.
Hand reaching for a slice of corn flour bread.
Collage of bread in loaf pan and hand reaching for sliced bread.

Soft, fluffy and tender, this easy corn flour bread is lightly sweetened and makes the perfect breakfast, tea-time snack or for anytime of the day! No yeast or rising time required, this quick bread requires just 8 ingredients and comes together in under an hour! Totally gluten-free and dairy-free too, but it’s so good no one would care. Bake a loaf or two and freeze so you can enjoy this gluten-free quick bread anytime!

Slices of bread on a parchment-lined wooden board.
Jump to:
  • My Love for Homemade Quick Bread
  • What is Corn Flour?
  • Why This Recipe Works
  • Ingredients You’ll Need:
  • Ingredient Notes/Substitutes:
  • How to Make Corn Flour Bread (Step by Step)
  • Dish by Dish Tips/Tricks:
  • Recipe FAQs:
  • Other Quick Bread Recipes You’ll Also Love:
  • Bread Recipes to Enjoy:
  • Easy Corn Flour Bread (Gluten-Free, Dairy-Free)

My Love for Homemade Quick Bread

Nothing beats baking a loaf of homemade bread – and while I love baking yeast breads (such as this soft, fluffy gluten-free white bread, this soft brown rice bread, or this tender buckwheat bread), there are days where I prefer to make a loaf of quick bread instead.

Quick breads use baking powder for leavening instead of yeast (which means no rising time required and hence quicker prep time). This makes them great for throwing together when you’re in a hurry or simply hungry for something delicious and don’t want to wait long to eat.

Some of our favorite quick breads include this hugely popular honey oat quick bread, this low-carb almond bread, and this coconut flour bread.

Recently, I’ve also been testing a quick bread recipe made with corn flour, since I had a half a packet of corn flour in my pantry (left over from when I made the easiest corn flour pancakes ever!)

cornbread in a cast iron skillet
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Slicing a loaf of corn flour bread.

What is Corn Flour?

Corn flour is basically made from grinding whole corn kernels very thoroughly to get a very soft, fine pale yellow powder. It is naturally gluten-free, which means it’s safe for Celiacs and those with gluten intolerances to enjoy!

Corn flour is NOT the same as corn starch, which is made only from the starchy part of corn, and is processed into a fine white powder.

Corn flour is also NOT the same as corn meal, which is basically dried corn kernels ground into a yellow, coarse meal with a sand-like texture.

Corn flour in a wooden bowl.

Why This Recipe Works

Honestly, this recipe is literally foolproof. All you need is just 8 simple ingredients and an hour to bake a loaf of this absolutely delicious corn flour bread.

This loaf is insanely fluffy and crazy addictive, and just sweet enough to satisfy your hunger, while not being too sweet so you can eat it for breakfast, tea, or anytime you wish.

Best of all, it’s totally gluten-free and dairy-free too (so even Celiacs or those with gluten and dairy intolerances can enjoy it!), but it’s so darn good no one would notice! Trust me when I say that!

Hand holding up a slice of corn bread.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll require to make this recipe. For the exact quantities, please refer to the recipe card at the bottom of this post.

Ingredients for corn flour bread laid out on a marble board.

Ingredient Notes/Substitutes:

  • Corn Flour: Note that corn flour is NOT the same as corn starch or corn meal (which is also known as polenta), so do NOT substitute it with either of those.
  • Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure a light and tender final texture. I do NOT recommend using gluten-free flour blends that include heavier flours and starches (such as garbanzo bean flour) as that will result in a denser final texture.
  • Sugar: I used white granulated sugar, but feel free to use light brown sugar or brown if you prefer. Just note that using light brown or brown sugar will cause the interior of the bread to be a darker color (instead of the pale yellow color that it has in the photos in this post). If you are diabetic, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar alternative with zero glycemic index).
  • Baking Powder: Make sure to use gluten-free baking powder if you are Celiac or gluten-intolerant. Since we are not using yeast in this bread, baking powder is what will help this corn flour bread to rise and give it its fluffy texture.
  • Eggs: If your eggs were originally in the refrigerator, you can bring them to room temperature by running the eggs under warm water to warm them up a little before breaking them. The eggs are necessary for binding and helping the bread to rise, and I haven’t tried this recipe without eggs. If you are allergic to eggs though, you could try using aquafaba as an egg-replacement. Please let me know how it goes it you make it without eggs.
  • Almond Milk: I used my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, rice milk, sunflower seed milk or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, you can also use normal dairy milk in equal quantities.
  • Sunflower Oil: I used sunflower oil because I always have it on hand. However, you can also use other neutral vegetable oils. Alternatively, if you are not lactose-intolerant, you can also use melted butter instead.

How to Make Corn Flour Bread (Step by Step)

1. Preheat and Grease

Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.

Using a brush to grease a metal loaf pan.

2. Whisk Dry Ingredients

In a large bowl, whisk the corn flour, gluten-free all-purpose flour, sugar, baking powder and salt together until combined.

Whisking dry ingredients in a glass bowl.

3. Add Wet Ingredients to Form Batter

Add the beaten eggs, almond milk, and vegetable oil, and whisk until you get a homogeneous pale yellow batter (the batter will be rather liquid and have a pourable consistency).

Whisking batter in a glass bowl.

4. Transfer Batter to Pan

Pour the batter into the previously-greased loaf pan.

Hand holding a metal pan filled with batter.

5. Bake Until Golden Brown

Bake for 50 minutes to 1 hour until golden brown and a toothpick inserted in the middle comes out clean.

Hand holding a pan with a loaf of corn flour bread inside.

6. Cool Completely

Allow loaf to cool for at least 10 minutes in the pan before removing it and allowing it to finish cooling on a wire rack.

Hand reaching for a loaf of bread on a wire rack.

7. Slice and Enjoy

Once the loaf is cool, slice and enjoy!

Slicing into a loaf of corn bread.

Dish by Dish Tips/Tricks:

  • Metal Loaf Pan: I highly recommend using a metal loaf pan because it allows the sides of the loaf to cook evenly and creates the golden brown crust on all sides. Using a glass pan or ceramic pan will probably not result in the evenly color all over.
  • Storing/Freezing: To store, place the cooled loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled bread in plastic wrap and freeze for up to 3 months. Let the bread thaw completely in the refrigerator overnight before slicing.
Hand reaching for a slice of bread on parchment-lined wooden board.

Recipe FAQs:

Can I Substitute Corn Flour with Corn Starch or Corn Meal?

No, I do NOT recommend that you substitute the corn flour with corn starch or corn meal as they are three completely different ingredients.

Is Corn Flour Gluten-Free?

Yes, corn flour is totally gluten-free. It is made from grinding whole corn kernels into a fine flour, and corn is naturally gluten-free.

How to Store this Bread

To store, place the cooled corn flour bread in an airtight container and store in the refrigerator for up to 5 days.

Can I Freeze this Corn Flour Bread?

Yes, you can! To freeze, wrap the cooled bread in plastic wrap and freeze for up to 3 months. Let the bread thaw completely in the refrigerator overnight before slicing.

Holding up a slice of bread to show its texture.

Other Quick Bread Recipes You’ll Also Love:

  • Low Carb Almond Flour Bread (Gluten-Free, Paleo)
  • Low Carb Coconut Flour Bread (Gluten-Free, Paleo)
  • Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)
  • Honey Quinoa Bread (Gluten-Free, Dairy-Free)
  • Flax Almond Bread (Gluten-Free, Paleo)
A sliced loaf of bread on a board.

Bread Recipes to Enjoy:

  • Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
  • 21 Fluffy Gluten-Free Yeast Bread Recipes to Make on Repeat
  • Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
  • Best Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Corn Flour Bread (Gluten-Free, Dairy-Free)


★★★★★

5 from 10 reviews

  • Author: Felicia Lim
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free
Print Recipe
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Description

Soft, fluffy and tender, this easy corn flour bread is lightly sweetened and makes the perfect breakfast, tea-time snack or for anytime of the day! No yeast or rising time required, this quick bread requires just 8 ingredients and comes together in under an hour! Totally gluten-free and dairy-free too, but it’s so good no one would care. Bake a loaf or two and freeze so you can enjoy this gluten-free quick bread anytime!


Ingredients

Units Scale
  • 1 cup corn flour
  • 1 cup gluten-free all-purpose flour
  • 2/3 cups white sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 4 large eggs, room temperature, beaten
  • 1 cup almond milk
  • 1/3 cup sunflower oil

Instructions

  1. Preheat and Grease: Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.
  2. Whisk Dry Ingredients: In a large bowl, whisk the corn flour, gluten-free all-purpose flour, sugar, baking powder and salt together until combined.
  3. Add Wet Ingredients to form Batter: Add the beaten eggs, almond milk, and vegetable oil, and whisk until you get a homogeneous pale yellow batter (the batter will be rather liquid and have a pourable consistency).
  4. Transfer Batter to Pan: Pour the batter into the previously-greased loaf pan. Bake for 50 minutes to 1 hour until golden brown and a toothpick inserted in the middle comes out clean.
  5. Cool Completely: Allow loaf to cool for at least 10 minutes in the pan before removing it and allowing it to finish cooling on a wire rack.
  6. Slice and Enjoy: Once the loaf is cool, slice and enjoy!

Notes

Corn Flour: Note that corn flour is NOT the same as corn starch or corn meal (which is also known as polenta), so do NOT substitute it with either of those.

Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure a light and tender final texture. I do NOT recommend using gluten-free flour blends that include heavier flours and starches (such as garbanzo bean flour) as that will result in a denser final texture.

Sugar: I used white granulated sugar, but feel free to use light brown sugar or brown if you prefer. Just note that using light brown or brown sugar will cause the interior of the bread to be a darker color (instead of the pale yellow color that it has in the photos in this post). If you are diabetic, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar alternative with zero glycemic index).

Baking Powder: Make sure to use gluten-free baking powder if you are Celiac or gluten-intolerant. Since we are not using yeast in this bread, baking powder is what will help this corn flour bread to rise and give it its fluffy texture.

Eggs: If your eggs were originally in the refrigerator, you can bring them to room temperature by running the eggs under warm water to warm them up a little before breaking them. The eggs are necessary for binding and helping the bread to rise, and I haven’t tried this recipe without eggs. If you are allergic to eggs though, you could try using aquafaba as an egg-replacement. Please let me know how it goes it you make it without eggs.

Almond Milk: I used my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, rice milk, sunflower seed milk or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, you can also use normal dairy milk in equal quantities.

Sunflower Oil: I used sunflower oil because I always have it on hand. However, you can also use other neutral vegetable oils. Alternatively, if you are not lactose-intolerant, you can also use melted butter instead.

Metal Loaf Pan: I highly recommend using a metal loaf pan because it allows the sides of the loaf to cook evenly and creates the golden brown crust on all sides. Using a glass pan or ceramic pan will probably not result in the evenly color all over.

Storing/Freezing: To store, place the cooled loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled bread in plastic wrap and freeze for up to 3 months. Let the bread thaw completely in the refrigerator overnight before slicing.

  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: corn flour bread

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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How to Make Cornmeal (Gluten-Free, Vegan) »

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Wayne says

    February 05, 2023 at 9:09 am

    It is an easy and delicious recipe for corn bread. I have already shared the recipe. Thank you.

    Reply
    • Felicia Lim says

      February 06, 2023 at 1:36 pm

      Hi Wayne, so glad you enjoyed this recipe! Thank you for sharing. Have a great week ahead!

      Reply
  2. Cody says

    January 31, 2023 at 11:22 am

    If my child is lactose intolerant and has nut allergies is there anything else I can substitute for the milk?

    Reply
    • Felicia Lim says

      February 01, 2023 at 5:13 am

      Hi Cody, can you child take rice milk? If so that would be a good substitute.

      Reply
  3. Theresa says

    January 28, 2023 at 12:13 pm

    I’m not gluten free and bought corn flour by mistake so looked up a recipe for it. This was absolutely perfect!! As far as I’m concerned this is GF pound cake. Absolutely delicious! Making a second loaf now and came to comments to see if anyone had used regular flour since I don’t normally have GF flour on hand. Not a great question on a GF site but maybe others are just dairy free like me. :). Thanks for the recipe!

    ★★★★★

    Reply
    • Felicia Lim says

      January 28, 2023 at 12:38 pm

      Hi Theresa! YAY so happy to hear you loved this corn flour bread/cake! Now you have a recipe to finish up that bag of corn flour, lol.

      Reply
  4. Sherie Dunn says

    January 22, 2023 at 1:55 am

    If I want to make more than 1 loaf can I just double the ingredients? Or should it be made one batch at a time ?
    Thank you

    Reply
    • Felicia Lim says

      January 22, 2023 at 5:55 am

      Hi Sherie, you should be able to easily double the ingredients. Just make sure to divide the batter between 2 loaf pans (both loaves can be baked at the same time). Regarding baking time, not sure if you’ll need a little longer, just check by poking a toothpick in the middle of the loaves and if it comes out clean the loaves are fine.

      Reply
  5. E J Oldner says

    January 13, 2023 at 9:41 am

    I love your recipes and use them often but I have to disagree that this corn flour recipe is “lightly” sweetened. It’s cake. I make it for a friend who loves sugar but it’s overwhelming for me.

    Reply
    • Felicia Lim says

      January 13, 2023 at 2:36 pm

      Hi EJ, thanks for the feedback. Glad your friend enjoys the bread. Next time you can easily reduce the amount of sugar if you prefer 🙂

      Reply
  6. Donna Dodd says

    November 18, 2022 at 8:06 pm

    I made this Easy Corn flour bread recipe today. Oh my goodness it is so delicious! In my oven it took 60 minutes to bake. Pure gold! It came out of the pan with no problem. It is firm enough to hold together, like bread should, and was surprisingly moist and soft. Again, just like bread should be. It has a faint sweet corn taste that is not at all overpowering. My husband who is not Gluten free said several times how much he enjoyed it. The only gluten free flour I have right now is Great Value from Walmart and it seemed to work just fine in this recipe. This bread recipe is a definite keeper and we will be enjoying it often! Thank you!

    ★★★★★

    Reply
    • Felicia Lim says

      November 19, 2022 at 5:46 am

      Hi Donna! So happy to hear that you and your husband enjoyed this corn flour bread (even though he is not GF). YAY!! Makes me so happy to hear that.
      Hope to see you around the blog again sometime soon!
      xx,
      Felicia

      Reply
  7. Diane says

    October 29, 2022 at 6:12 pm

    my whole family loves this bread! Thank you so mu
    note*I use cormea! in place of corn flour and cit omes out perfect.

    ★★★★★

    Reply
    • Felicia Lim says

      November 04, 2022 at 3:05 am

      Hi Diane! So happy to hear that your whole family love this bread!

      Reply
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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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