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Cornbread (GF)



I wanted an uncomplicated GF and vegan cornbread recipe because I missed cornbread. I started experimenting and this is it... sweet, moist and friggin delicious! Every time I tweak a recipe to make it gluten free I end up liking it better, and this cornbread is no exception. I used ground flax seed as the egg replacement. GF flour and almond flour replace the wheat flour.

Makes: Serves 8

Gluten Free Cornbread

Prep time:

Cook time:

  • 2 Tbsp ground flax seed
  • 4 Tbsp water
  • 1 cup almond milk
  • 1 tsp vinegar (I use Bragg's Apple Cider Vinegar)
  • 1/4 cup oil
  • 1 cup GF cornmeal
  • 1/2 cup GF flour mix (I used King Arthur GF Flour)
  • 1/2 cup almond flour aka almond meal (I use Bob's Red Mill Super Fine Almond Flour)
  • 1/2 cup sugar (I use organic raw cane sugar)
  • 3 tsp baking powder
  • 1/4 tsp salt

  1. Pre-heat the oven to 400°F.
  2. Mix the flax seed with the water and set aside to thicken.
  3. Mix the almond milk and vinegar and set aside.
  4. In a large bowl combine the corn meal, GF flour, almond flour, sugar, baking powder and salt. Stir.
  5. Add the flax seed, almond milk and oil, then stir until combined... it should be quick 30 seconds or so.
  6. Pour into a lightly greased pan. I use a round glass 9.5 inch pie dish and it cooks in 30-35 minutes.