Gluten and Dairy Free Cornbread

It’s that time of year again, cold weather shuts you up inside, and if you’re anything like I am, you’re nestled up in about twenty blankets, trying to stay warm. Well, what I’ve noticed over the years is that nothing warms me up quite like a nice bowl of soup or chili with some toasty cornbread (here’s the link to my soup recipes ).

I like to cook my cornbread in a cast iron skillet, it forms a nice crust on the bottom of the pan and a flavor that a bunt pan just can’t match. It’s a special treat with spun honey or powdered sugar! Yum!

This is my favorite gluten cornbread for my Thanksgiving Stuffing ( ). Enjoy!

Gluten Free Dairy Free Cornbread

Serves 12
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Egg
Dietary Casein Free, Dairy Free, Gluten Free, Vegetarian
Meal type Appetizer, Bread, Side Dish, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Thanksgiving
By author Melissa Belser


  • 1 cup cornmeal (I used organic cornmeal, regular cornmeal will work too)
  • 1/4 cup tapioca starch/flour
  • 1/4 cup brown rice flour
  • 1/2 cup instant corn masa mix
  • 3 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon xanthan gum
  • 2 Large eggs
  • 1 cup unsweetened plain almond milk (or dairy free milk of choice)
  • 1/4 cup cooking oil


A glass baking dish will work for this recipe. I prefer using a cast Iron skillet because of the crispy exterior that is created.  Also a good nutritional note, foods cooked in cast iron will absorb iron, and may help with anemia.

For a gluten free flour mix, substitute Nasmaste Gluten Free Perfect Flour Blend for the above flour mix.  This would be 1 cup of the Namaste flour mix, cornmeal, and omit the xanthan gum.


Preheat oven to 375 degrees. Combine all dry ingredients in a large mixer bowl. Use the low speed setting and mix for about 30 seconds.
Add eggs, milk and oil to a small bowl and thoroughly whisk to combine.
Add wet mixture to the cornmeal mixture. Set mixer on low speed and mix on low speed until just combined, scraping the sides to make sure all the dry mix is incorporated with the wet mixture.
Set a greased cast iron skillet in a preheated oven for 10 minutes.
Remove cast iron skillet from the oven, add the cornmeal mixture to the hot skillet. Spread even across the top and bake for approximately 25 minutes, or until slightly golden on the top.

Gluten Free Brussels Sprouts For Your Thanksgiving Table

Brussels Sprout!  Wow!  This is probably one of the most hated vegetables in the U.S.  It  is one of those vegetables I have always heard negative comments about.  I have come to the conclusion that most people are right, when you cook this little nutrient rich jewel the wrong way. There is nothing that will… 

Read More »


Gluten Free White Bean Soup

A Fall gluten free soup is something that I am craving now that we are having those cooler temperatures. It so nice to have a hot bowl of goodness that sticks with longer than an hour, unlike a lot of gluten free processed foods do, because they have little or no fiber. Gluten free doesn’t… 

Read More »


Gluten Free Butter Tarts

When I was growing up my family would travel to Canada every summer and visit my cousins.  It was there I was introduced to that uniquely Canadian delicacy known as the butter tart.  My great aunt would roll out the old family recipe once a week, and we would all eat them until we were… 

Read More »


Gluten and Dairy Free Amaranth Pancakes

I love having options and variety to our favorite foods.   I am a little slow getting up Sunday morning and so we have a late breakfast. Sometimes my kids have already eaten a snack by the time I get these on the table, but I don’t have to worry about empty chairs at our… 

Read More »


Gluten Free Fall Fruit Salad

Sometimes the simplest things are the ones that taste the best.  This is not a complicated dish, and so easy. I feel like I’m having desert, but without all those unwanted calories.  Pineapple and coconut definitely pair very well together. I have been using food companions for about 5 years in my recipe formulations.  I… 

Read More »


Gluten Free Halloween Candy List 2014

  Tootsie Roll Industries   According to Tootsie Rolls Industries, the following candies are gluten-free per our conversation with a representative, September 3, 2014. According to their website;  “At this time, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that… 

Read More »


Gluten Free Flat Bread

The Mediterranean diet has been a major trend for years now, and for good reason.  Inspired by the foods of Greece, Spain, Italy, and Morocco, the diet emphasizes the consumption of healthy oils, legumes, unrefined cereals, fruits, vegetables, and limited high quality meats.  Done right, these food are high in healthy fats, fiber, and a… 

Read More »


Gluten and Dairy Free Banana Nut Muffins

There is nothing quite like the smell of gluten free banana muffins to get teenagers out of bed, and to the kitchen table, on a cool October morning. I love the divine aroma left behind, even after the muffins have been devoured! If you have any of these left, toss them in the freezer for… 

Read More »


Back to School: Tips for Transitioning Your Family Meals

A simple lunch for people with celiac disease  is rarely ever simple. We usually have to buy expensive prepared foods, or do a lot a work in the kitchen. With a little planning, we can reduce the time in the kitchen, reduce the cost, and relieve the stress. In the end it’s all about making the time to enjoy your… 

Read More »


What do I make with all those fresh garden tomatoes?

As I am picking the last of my  vine-ripened tomatoes, I was pondering what to make with all of them.  I have made every kind of salsa and I was wanting something different. My son decided to share his virus with me, and a bowl of warm tomato soup simply sounded fabulous! You may notice something… 

Read More »