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Gluten-free Rosemary Cornbread


  • Author: felicia | Dish by Dish
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free

Description

A simple, delicious loaf of cornbread studded with fragrant rosemary, this recipe is perfect for a side with chili con carne, as a Thanksgiving appetizer, or simply an anytime snack to enjoy during the holiday season. This rosemary cornbread loaf is ready in just 45 minutes, and is totally gluten-free and dairy-free, but you honestly wouldn’t know it!


Scale

Ingredients


Instructions

  1. Preheat and Prepare Pan: Pre-heat oven to 425F (220C). Grease and line a standard 9″ x 5″ loaf pan with parchment paper.
  2. Whisk Dry Ingredients: In a medium bowl, combine cornmeal, gluten-free all-purpose flour, baking powder, chopped rosemary and whisk well.
  3. Beat Wet Ingredients: In a large bowl, beat eggs, sugar, almond milk and melted coconut oil until combined.
  4. Prepare the Batter: Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved.
  5. Bake: Pour batter into prepared loaf pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool: Allow the loaf to cool before removing from pan and slicing into pieces.
  7. Serve: Serve with a drizzle of honey or eat alone.

Notes

Gluten-Free All-Purpose Flour: I generally like using a gluten-free flour blend (that is made up of lighter flours/starches such as rice flour, potato starch, tapioca starch, cornstarch) as it tends to give baked goods a lighter texture. 

Eggs: If you cannot take eggs, feel free to use an egg replacer, or aquafaba to substitute the eggs.

Sugar: If you are diabetic, or prefer to use a non-sugar sweetener, feel free to substitute the sugar in equal amounts with Lakanto 1:1 Monkfruit Sweetener.

Almond Milk: I like using my 5-minute homemade almond milk, but you can also use any non-dairy milk you prefer, such as cashew milk, rice milk, oat milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use normal cow’s milk too if you prefer.

Coconut Oil: I like using refined coconut oil for baking and cooking because it has a more neutral taste compared to extra virgin coconut oil. If you are allergic to coconut, you can also use another neutral vegetable oil. Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.

Barely adapted from: Alida’s Kitchen

  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: rosemary cornbread, gluten-free cornbread

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