Corn Bread - Vegan, Wheat Free

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 170.4
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.5 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Corn Bread - Vegan, Wheat Free calories by ingredient
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Wheat free, vegan corn bread - feel free to add some 'fixings' like nuts, dairy free chocolate chips, fruit, etc. Wheat free, vegan corn bread - feel free to add some 'fixings' like nuts, dairy free chocolate chips, fruit, etc.
Number of Servings: 16


    Yellow Cornmeal, 3 cup
    Coconut Flour, 1 cup
    Baking Powder, 4 tsp
    Salt, .5 tsp
    Stevia to taste - 1/2 TB

    Flaxseed, 3 TBL
    Water, 6 TBL
    Juice or Coconut Milk, 2 cup
    Oil, 1/3 cup
    Agave Nectar, 1/3 cup

    Compare to liberty bread from 1918
    1-1/2 cups all-purpose flour
    1 cup cornmeal
    1/2 cup wheat bran*
    6 teaspoons baking powder
    1 teaspoon kosher salt
    1-1/2 cups hot water
    2 tablespoons unsalted butter, softened
    1 egg
    *If you don’t have wheat bran, use ground flaxseed or oat bran.Instructions

    Step 1: Prep
    Preheat the oven to 350°. Lightly grease a 9-by-5-inch loaf pan and set aside.

    Step 2: Mix the ingredients
    In a large bowl, whisk together the flour, cornmeal, wheat bran, baking powder and salt. Add the water, butter and egg to the bowl. Beat to combine. Spoon or pour the batter into the prepared loaf pan

    Step 3: Bake
    Bake for 45 minutes, or until a toothpick inserted into the center of loaf comes out clean. Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack.

    You can serve this bread warm or at room temperature. To store leftover bread, wrap the loaf in plastic wrap and store at room temperature for up to one week.


Mix flaxseed and water in 4 cup measure or medium bowl. This is the 'egg substitute' and needs to soak.

Mix all dry ingredients in large bowl and stir to combine.
Mix remaining wet ingredients in with flaxseed and stir.
Pour wet ingredients into dry and mix well.
Pour into oiled 9x11 baking pan, bake 375* for 30 minutes.

Cut into 16 pieces - makes 16 servings.

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