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!
- Preheat and Grease: Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan.
- Whisk Dry Ingredients: In a large bowl, whisk the corn flour, gluten-free all-purpose flour, sugar, baking powder and salt together until combined.
- 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).
- 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.
- 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.
- Slice and Enjoy: Once the loaf is cool, slice and enjoy!
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.
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: corn flour bread