Gluten-free Cornbread

Our family loves cornbread. It’s an easy quick soup side. We make it with yellow cornmeal (as shown here) or with blue cornmeal.

gluten free bread recipes easy - cornbread

Blue cornmeal has some nutritional advantages (contains some minerals yellow doesn’t) and is particularly beneficial for those with some Native American heritage. I and our two adopted children have some Native American roots, so, as a family, we prepare it both ways. It’s kind of fun making “blue bread” anyhow – along the lines of Dr. Seuss’ “green eggs and ham”!

Gluten-free Cornbread

1 ½ cups cornmeal*

¾ cup brown rice flour

¾ cup sorghum flour

2 tsp. baking powder

1 tsp. sea salt


1 ¾ cups water

1 tsp. apple cider vinegar

¼ cup oil/butter

up to ¼ cup honey**

1/3 cup ground flax

Combine ingredients above line in a large mixing bowl. Whisk together the ingredients below the line and then combine with the dry ingredients. Pour into an oiled 8 ½ x 11 rectangular baking pan (or a large cast iron skillet) and bake at 400 degrees for 30 minutes.
* blue or yellow cornmeal
** or agave or maple syrup

Excellent served with soup, stew or chili.

© 2010 Kim Wilson,

Check out more gluten-free bread recipes – easy and delicious!


For more gluten-free bread recipes, check out this great book featuring lots of incredibly wholesome gluten-free baking recipes.

gluten free bread recipes easy - everyday gluten free

Kim Wilson


  1. Dawn on March 30, 2011 at 11:47 am

    Yum. Might have to make some to go along with your black bean soup we are making for lunch 🙂

  2. Lavonne Wittrock on December 3, 2011 at 1:35 pm

    Sounds great – need to get some sorghum flour, that is a new one to me. Thanks!

    • Kim Wilson on December 3, 2011 at 11:14 pm

      It should be pretty easy to find, and is not as costly as many other gluten-free flours.

  3. […] with gluten free cornbread, yummy.  If you are not avoiding dairy, top with cheese and sour cream. […]

  4. Judi on March 20, 2012 at 9:50 pm

    Just wondering why you soak grains sometimes and not others. I’d like to be soaking all grains, if I do so, will it effect the outcome?


    • Kim Wilson on March 21, 2012 at 10:39 am

      I provide both types of recipes because there are folks who only work with flours and then others who don’t mind taking the extra time to soak grains. You’ll have to adjust the flour-based recipes a bit if you choose to soak all the grains prior to use. I’d love to hear about how they came out!

  5. jelena on August 12, 2015 at 9:02 pm

    Hi Kim,
    This is the Website I was looking for ages and finally…!
    I have only one question.
    I have noticed that you use Rice flour and Cornmeal in many recipes.
    What can I use instead of RICE FLOUR and CORNMEAL?
    My children can’t have Rice- and corn- based products.

    Kind Regards

    • Kim Wilson on September 4, 2015 at 3:40 pm

      Jelena- I hope you are able to find lots of great recipes that work for your family here. I only use a limited number of gluten-free flours (rice, sorghum, teff, corn, oat, and buckwheat essentially). Both cornmeal and rice flour are fairly gritty, so my first inclination would be to try substituting teff flour. Sorghum, oat and buckwheat are much softer, so you will have to play around with using these as substitutes (use more flour or less water with the softer grains). I’d love to hear how your “experiments” go!

  6. Genet on March 30, 2016 at 3:21 am

    Is there a way to make this and soak the flours ? I really prefer that . . . . .

    • Kim Wilson on May 18, 2016 at 1:08 am

      You can certainly combine the wet ingredients and dry for a few hours before baking. Just be sure to add the baking powder at the last minute.

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