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Gluten Free Cornbread recipe
Green Chiles optional

Preparation time: 5
Cooking time: 30

Difficulty: Easy - for beginners
Serves: 8

Dietary guidance: v v n g d 

Tags: bread ยท


Dry ingredients:

1 cup stone ground gluten-free cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder or cinnamon- or my fave: both
1/2 cup organic light brown sugar

Wet Ingredients:

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water*
1/2 cup plus two tablespoons light olive oil, or grapeseed oil
1 cup very warm water
2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick


1/2 cup chopped roasted green chiles- mild or spicy, as you prefer
A sprinkle of chili powder and cinnamon, for topping

Read more:


Preheat your oven to 375 degrees F. Lightly oil a 10-inch cake pan. Combine the dry ingredients (cornmeal through brown sugar) in a bowl and whisk. In a large mixing bowl, combine the Egg Replacer with the oil and water and beat for one minute. Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute. Add in the chopped roasted green chiles. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.) Pour the batter into the cake pan and sprinkle a little chili powder and/or cinnamon over the top or the batter if you like. Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes until firm to the touch in the center, and slightly golden around the edges. A wooden pick inserted into the center should emerge dry. Place the skillet on a wire rack and allow the cornbread to rest 15 minutes before cutting.

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