The Best Vegan Buttermilk Gluten Free Cornbread Recipe

You won’t believe how easy it is to whip up this vegan, gluten-free cornbread that transforms any meal into a feast!

I adore crafting recipes that address both health concerns and flavor demands. My vegan, buttermilk, and gluten-free cornbread captivates with the wonderful texture of ground yellow cornmeal.

What you get is a brilliant bread with an oddly savory flavor, and the true taste of cornbread. And what’s in it?

Very little that’ll make you sick. The ingredients are gluten-free, so you can munch on this cornbread at leisure; it won’t hurt anyone who’s tried to go gluten-free in the last few years.

Ingredients

• Unsweetened Almond Milk: Low-calorie, lactose-free, adds creaminess.
• Apple Cider Vinegar: Activates baking soda, gives a slight tangy flavor.
• Fine-ground Yellow Cornmeal: Rich in carbohydrates, provides texture.
• Gluten-Free All-Purpose Flour: Essential for bread structure, gluten-free option.
• Cane Sugar: Adds natural sweetness, enhances flavor.
• Baking Powder: Gives lift and fluffiness, essential for rise.
• Turmeric (Optional): Boosts color, provides anti-inflammatory benefits.

Ingredient Quantities

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup fine-ground yellow cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup melted coconut oil or vegetable oil
• 2 tablespoons unsweetened applesauce
• 1/4 teaspoon turmeric (optional, for color)

How to Make this

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and very lightly grease an 8-inch square baking dish. Alternately, you can line the dish with parchment paper.

2. In a small bowl, combine almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes to create buttermilk that is vegan.

3. In a big mixing bowl, combine and mix with a whisk the following: cornmeal, gluten-free all-purpose flour, cane sugar, baking powder, baking soda, salt, and turmeric (if using).

4. Combine the dry ingredients with the wet ingredients, which consist of melted coconut oil, unsweetened applesauce, and the prepared vegan buttermilk.

5. Mix the combination carefully. Do not overdo it. You do not want a silky smooth batter. It must be slightly lumpy. Lumpy is good.

6. The batter should be poured into the baking dish that has been prepared and then should be spread evenly across the bottom with a spatula.

7. Put the dish in the oven that has been preheated. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. When the cornbread has finished baking, take it from the oven and allow it to cool in the pan for roughly 10 minutes.

9. If you like your cornbread to have a firmer, more bread-like texture, then allow it to cool completely on a wire rack before serving. If you like it to have a softer texture, then serve it warm.

10. Enjoy your vegan buttermilk, gluten-free cornbread as a side dish or snack. Slice and revel in its scrumptiousness.

Equipment Needed

1. Oven
2. 8-inch square baking dish
3. Parchment paper (optional)
4. Small bowl
5. Large mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Toothpick
11. Wire rack (optional)

FAQ

• Can I use a different type of plant-based milk?Yes, you can swap almond milk for soy, oat, or any other plant-based milk you like.
• What if I don’t have apple cider vinegar?You can replace it with white vinegar or lemon juice for a similar effect in making vegan buttermilk.
• Is the turmeric necessary?Turmeric is not a must; it is mainly for the color. If you want to leave it out, that’s fine.
• Can I use regular sugar instead of cane sugar?Absolutely, ordinary granular sugar can be used in this recipe instead of cane sugar.
• What role does the applesauce play?An egg replacement can be accomplished with applesauce.
  It has the capability of providing moisture for a baked good and binding ingredients together in such a way that they behave as if they had been mixed with egg.
• How should I store leftover cornbread?Keep it in an airtight container at room temperature for a maximum of two days, or, if you prefer, store it in the refrigerator where it will be good for up to a week.
• Can I freeze the cornbread?Indeed, freezing is an option. You do it by thoroughly wrapping the item in plastic wrap or foil it, then placing the wrapped item in a bag that’s safe for the freezer. You have to use it within three months for best quality.

The Best Vegan Buttermilk Gluten Free Cornbread Recipe Substitutions and Variations

To replace almond milk that is not sweetened: Use a different type of plant milk—like soy milk or oat milk.
To substitute for apple cider vinegar, use white vinegar or lemon juice.
For cane sugar: Use either coconut sugar or maple syrup, adjusting the liquid ingredients as necessary.
To substitute for melted coconut oil: use vegetable oil, olive oil, or vegan butter.
For unsweetened applesauce: Substitute with mashed banana or a chia seed gel made with 1 tablespoon of chia seeds and 3 tablespoons of water.

Pro Tips

1. Enhance Flavor with Add-ins: Consider adding ingredients such as finely chopped jalapeños, fresh corn kernels, or chopped herbs like chives or cilantro to the batter before baking. These additions can enhance the flavor and bring a delicious twist to the classic cornbread.