Vegan Gluten-Free Corn Bread

Happy New Year!! May 2018 be a great one for all of us!

Here’s a quick and easy – and yummy! – toddler-cooking-friendly recipe to start us into the year with comfort food: Corn Bread.
It’s not easy to find a vegan, gluten-free version that is also free of coconut, but with some fiddling I found a version that is nicely textured and full of warm flavor. The latter is helped along greatly by my ever-favorite smoked paprika 🙂

We baked it yesterday and thus Ilian started the year with some kitchen fun: mixing the rice flour and apple juice (and yes, he got to drink a little cup of juice as well), whisking the dough, smelling the paprika, and then he was so very proud to carry the baking dish to the oven!
It’s a nice recipe for your toddler to help because nothing is boiling, no sharp knives are required, and all is safe to eat raw.
Happy cooking!

Vegan Gluten-Free Corn Bread

  • Servings: 9 squares of corn bread
  • Difficulty: easy
  • Print


  • 1 TBsp flax meal
  • 2 1/2 TBsp water
  • 1 cup rice flour
  • 1 cup apple juice
  • 1 cup cornmeal
  • 3 tsp smoked paprika
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 2 TBsp honey or maple syrup


  1. Combine the flax meal and water in a small bowl, mix well, let sit for 5 minutes.
  2. Combine the rice flour and apple juice in a medium bowl, mix well, let sit for 5 minutes.
  3. Combine the cornmeal, smoked paprika, baking powder, and salt in one bowl.
  4. Combine the canola oil and honey (or maple syrup) in a separate bowl.
  5. Mix the flax meal and rice flour-apple juice combinations into the oil and honey.
  6. Mix these wet ingredients into the dry ingredients, stir with a whisk until just combined.
  7. Coat an 8×8 inch baking dish with oil and dust with rice flour. Pour batter into dish and bake at 375F for 20 minutes, or until a wooden toothpick comes out clean.
  8. Let cool in dish for at least 15 minutes. Serve and enjoy!

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