Gluten Free, Vegan Herb Cornbread

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SourceRecipe adapted from Minimalist Baker.
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


This is a sweet, flavorful gluten-free cornbread. Pairs perfectly with a warm bowl of chili or side of green beans. Serve with vegan butter or maple syrup. Pair with our Bean and Lentil Chili recipe.


1/3 cup
aquafaba (chickpea brine (liquid from the can) whipped until fluffy)
1/2 cup
sugar, cane (organic)
3/4 cup
almond milk (unsweetened)
1 teaspoon
lemon juice
1/4 cup
grapeseed oil (or canola oil)
1 cup
flour, all-purpose (gluten-free*)
1 cup
cornmeal (fine)
1 teaspoon
rosemary, fresh (finely chopped)
1 teaspoon
thyme, fresh (finely chopped)
1 1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon


Preheat oven to 350 degrees F and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside.

In a liquid measuring cup, measure out almond milk and add lemon juice. Set aside.

Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until semi-firm peaks form.

In a separate mixing bowl, add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and combine. Lastly, gently fold in the whipped chickpea mixture until a thick batter is formed.

Add more cornmeal or gluten-free flour if too wet or almond milk if too thick.

Add chopped rosemary and thyme and combine.

Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown.

Let cool completely in the pan. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve.

Serve with vegan butter and maple syrup (optional).

Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.


*For the gluten-free flour, we recommend Bob’s Red Mill 1 to 1 Baking Flour available in our Grocery Department.