Cornbread is a classic North American comfort food and popular Thanksgiving side dish that I sorely missed when I had to omit corn from my diet. This paleo cornbread recipe without corn was born out of necessity and a craving.

Is Corn Gluten Free?

The simple answer is Yes! Corn is gluten free. However, there was a study conducted in Milan in 2012 that suggested that the prolamins (zeins) in corn, contain sequences of amino acids that closely resemble the gluten proteins in wheat and could possibly have a similarly damaging effect on some people with celiac disease as eating wheat. (1)

By the time I had given birth to my 4th child, I had been on a gluten free diet for about 16 months. My little guy weighed in at a whopping 9lbs 13oz at birth, but then quickly lost more than the normal threshold of 10%.

We couldn’t figure out what was causing him to lose so much weight. He projectile vomited after every meal. He was breastfed, supplemented with formula and I was prescribed Domperidone to increase my supply. We went to see the lactation consultants and the midwives came for daily weigh-ins. We followed everyone’s advice as best we could, but our little man just kept getting sicker and weaker.

I remember the day I called a dear friend and was crying over the phone explaining the situation. I was explaining to her how frustrated and exhausted and helpless I felt. She had recently listened to a doctor online mention that people with celiac disease should eliminate all grains from their diet.

This seemed radical to me, but I was willing to try anything to help my poor baby. That day, I cut corn out of my diet. Corn was in the formula, the Domperidone, as well as my diet and after eliminating all of the grains, my baby started to thrive.

I Needed a Gluten Free Cornbread Recipe Without Corn

Giving up corn was more difficult than giving up gluten. I created a huge list of things to avoid on a gluten free diet, but the list of hidden corn derivatives is extensive. I decided to go try the Paleo diet as long as I was nursing my son.

However, at the time, the Paleo diet wasn’t that popular. There were not a lot of ready-made options to help out a busy new mom. We make a lot of soups and chilis at our house and eating them without crackers or biscuits seems wrong.

Cornbread was a favorite side to accompany many a soup or chili and I needed to come up with a gluten free cornbread with almond flour to replace the regular cornmeal.

Can gluten free cornbread be made without corn?

Why not? Of course, cornbread without corn can’t technically be called cornbread, but the texture created by the almond flour gives it the texture and color reminiscent of authentic cornbread. What would you call it instead?

Of course, you could just make gluten-free cornbread using corn, but what fun would that be if you’re like me and can’t eat it because corn is absolutely determined to make your joints ache and your stomach bloat?

That’s right! After I was finished nursing my son, I tried to introduce corn into my diet again only to find out that it causes inflammation in my joints and awful stomach bloat.

I mentioned right at the beginning of this post that this recipe was born out of a necessity and a craving. I love all things that are made with gluten which is a huge downer being celiac. Sometimes you need to have bread or breadlike things to accompany your favorite chili or a bowl of baked beans. Am I right?

What You Need to Make Paleo Cornbread

This recipe is all about simplicity and uses simple ingredients. If you’ve been gluten-free for any length of time, you probably have all of the ingredients in your kitchen or pantry right now.

Here’s everything you need to make this recipe:

• eggs, at room temperature. If you have access to free range eggs, even better!
• maple syrup or honey
• avocado oil or melted butter if you consume dairy
• almond flour
• tapioca or arrowroot starch
• gluten-free baking powder
• aluminum free baking soda
• pink himalayan or sea salt

For this recipe, I prefer to use one of my cast iron frying pans. There are many benefits to using cast-iron pans to prepare food. There is a rustic charm and an authentic homestead feeling or pioneer vibe that you get from baking cornbread in a cast-iron skillet.

You can absolutely bake this cornbread in an 8 or 9-inch glass pan instead. Just be sure to grease it or line it with parchment paper prior to baking.

How To Make Gluten-Free Cornbread That is also Paleo

Preheat the oven to 350°F (175°C) and prepare your cast-iron skillet by greasing it and warming it up over low heat on the stovetop. In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.

In a separate mixing bowl, mix together almond flour, tapioca starch, baking powder, baking soda, and salt. Add it to the wet ingredients and blend until the batter is thoroughly mixed.

Pour into the prepared pan and bake for 25 minutes or until it is set and lightly golden brown in color. Let the cornbread cool for at least 10 minutes before slicing into it.

I hope you enjoy this paleo cornbread and that it will become a staple in your baking repertoire.

Whether it’s a festive side dish or a companion to chili, this gluten-free cornbread is going to become a favorite!  Grab your ingredients and preheat the oven because it’s time to bake – let’s go!

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How To Make Gluten Free Cornbread With Almond Flour

Preheat the oven to 350°F (175°C) and prepare your cast-iron skillet by greasing it and warming it up over low heat on the stovetop. In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.

In a separate mixing bowl, mix together almond flour, tapioca starch, baking powder, baking soda, and salt. Add it to the wet ingredients and blend until the batter is thoroughly mixed.

Pour into the prepared pan and bake for 25 minutes or until it is set and lightly golden brown in color. Let the cornbread cool for at least 10 minutes before slicing into it.

I hope you enjoy this paleo cornbread and that it will become a staple in your baking repertoire.

Whether it’s a festive side dish or a companion to chili, this gluten free cornbread recipe is going to become a favorite!  Grab your ingredients and preheat the oven because it’s time to bake – let’s go!

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Want More Gluten-Free Recipes? Try One of These!

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Gluten-Free Cornbread Without the Corn – Paleo Cornbread Recipe

A cornless gluten-free cornbread recipe that actually tastes like cornbread. For anyone looking for a tasty grain-free cornbread recipe that is delightfully easy to make.

Course Side Dish

Cuisine American

Keyword Christmas, dairy-free, gluten-free, grain-free, Holiday, kid-friendly, paleo, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Under Three Acres

Equipment

• cast-iron frying pan

Ingredients

• 1 ½ cups almond flour
• ½ cup tapioca or arrowroot starch
• 1 tsp Gluten-Free baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup maple syrup
• ¼ cup avocado oil

Instructions

• Preheat the oven to 350°F (175°C).
• Grease the cast-iron frying pan with the fat of your choice (bacon grease, lard, coconut oil, olive or avocado oil) and warm it on the stovetop over low heat.
• In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.
• Add almond flour, tapioca starch, baking powder, baking soda, and salt to the egg mixture and beat until thoroughly blended.
• Pour the batter into the prepared cast-iron frying pan. Bake for 25 to 30 minutes until the batter is set and is lightly golden brown.
• Let cool for 10 minutes before cutting into slices. Enjoy.

Notes

Be sure to use a gluten-free baking powder. Not all baking powders are safe for celiacs and those with gluten intolerance. You can use your favorite store brand or use the recipe below.

Gluten-Free Baking Powder: Add 2 tbsp of baking soda, 4 tbsp of tapioca starch, and 4 tbsp of cream of tartar to a small glass jar. Stir or shake the mixture to blend.

Substitutes: You can bake this cornbread in a greased 8 or 9-inch square glass baking dish instead of the cast-iron pan. If you are not dairy-free, feel free to substitute the avocado oil with ghee or melted butter. Maple syrup may be replaced by liquid honey. 

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Turkey Brine That Saves Time

Making your turkey brine ahead of time will save you time when it comes time to prepare your holiday meal without sacrificing flavor or risking cross-contamination. Not only is this mix completely gluten-free, the act of brining actually cuts down on the time the turkey needs to spend in the oven.

Let’s face it, we’re all busy at this time of the year. So if you don’t want to read all about turkey brine and its benefits and just get to it, you can jump to the recipe down below.

Why bother Brining the Turkey? What are the Benefits?

The salt in the brine mixture breaks down some of the muscle proteins, which results in a more tender and less chewy turkey. By brining the turkey you are seasoning the turkey.

The flavors of your brine mix are absorbed and affect the flavor of the end product. The sugar in the brine mixture adds flavor and promotes the browning of the skin. And as mentioned above, brining shortens the amount of time it takes to roast your turkey.

A Few Words of Caution

It is important to remember a few simple rules to make sure that your turkey turns out great and is enjoyed by your dinner guests.

Once you make the brine liquid, it is imperative that you keep it cold. It should stay 40F (4C) the entire time that you are bringing the turkey. You can brine your turkey in a refrigerator to ensure optimal temperatures, but if you don’t have space in the fridge a cooler or food-safe container must be kept somewhere cool enough.

Even though you want to make sure your bird stays cold, you will want to completely thaw your turkey before adding the turkey brine. It is always best to thaw your turkey a couple of days ahead of the day you plan on brining your turkey just to be safe.

We use a 5-gallon food-safe bucket or a cooler to brine our turkeys. Depending on the outdoor temperatures, we’ve kept it in a garage or in a cold storage room in the basement. We make sure to check it often and add ice as necessary.

If you plan on seasoning your turkey prior to roasting, you will want to be mindful of the amount of salt you add. There is already a significant amount of salt in the brine. The juices released during roasting will also be saltier than without brine and will affect the flavor of your gravy as well.

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Basic Gluten-Free Turkey Brine Mix

Combine the following ingredients in a bowl and pour into a pint-sized mason jar until you are ready to use:

• 1/2 cup cane sugar
• 1 cup kosher salt
• 2 tbsp dried fruit (apples or oranges)
• 2 tbsp peppercorns
• 2 tbsp thyme
• 2 tbsp rosemary
• 2 tbsp oregano
• 2 tbsp sage
• 2 bay leaves

To brine the Turkey…

Bring On the day before you plan on roasting the turkey, bring a quart of water to boil, add the brine mixture to the pot and let it boil for 5 minutes until the salt and sugar have dissolved. Let cool.

Place the turkey which has been thawed and cleaned into a food-safe bucket or cooler. Next add ice cubes, ice-cold apple juice, wine (if using), fresh citrus slices, herbs, and cooled brine mixture.

The turkey needs to be completely submerged in the brine. If it is not, just add enough water until it is.

Keep the turkey brine below 40F (4C) for 12-24 hours. Do NOT rinse your turkey before roasting. Season and roast for 13 minutes per pound of turkey at 350F or using your preferred method.

Optional: Use a food sealer attachment that fits your jar and vacuum seal. This will keep the ingredients fresher for a longer period of time. 

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Basic Gluten-Free Turkey Brine Mix – Save Time & Make it Ahead!

Course Main Course

Cuisine American

Keyword Christmas, gluten-free, Holiday, Make-Ahead, seasoning, Thanksgiving

Prep Time 5 minutes minutes

Brining Time 18 hours hours

Author Under Three Acres

Ingredients

• ½ cup cane sugar
• 1 cup kosher salt
• 2 tbsp dried apple or oranges chopped
• 2 tbsp peppercorns
• 2 tbsp dried thyme
• 2 tbsp dried rosemary
• 2 tbsp dried oregano
• 2 tbsp dried sage
• 2 bay leaves

To add to the Brine Mix when you brine your turkey…

• 1 quart water
• 1 quart apple juice ice cold
• ½ bottle dry white wine optional
• 1 orange or lemon cut in slices
• 1 bunch fresh herbs
• ice cubes
• more water as needed

Instructions

• In a medium-sized bowl, mix the ingredients together. Pour the mixture into a pint-sized mason jar. Place in a dark, cool place until you are ready to use it. See note below.
  

To Brine Turkey

• On the day before you plan on roasting the turkey, bring a quart of water to boil, add the brine mixture to the pot and let it boil for 5 minutes until the salt and sugar have disolved. Let cool.
• Place the turkey which has been thawed and cleaned into a food-safe bucket or cooler. Next add ice cubes, ice-cold apple juice, wine (if using), fresh citrus slices, herbs, and cooled brine mixture.
• The turkey needs to be completely submerged in the brine. If it is not, just add enough water until it is.
  
• Keep the turkey brine below 40F (4C) for 12-24 hours. Do NOT rinse your turkey before roasting. Season and roast for 13 minutes per pound of turkey at 350F or using your preferred method.

Notes

Optional: Use a food sealer attachment that fits your jar and vacuum seal. This will keep the ingredients fresher for a longer period of time. 

Check out these other holiday recipes:

Fall Favorite Recipes

Auntie’s Pumpkin Pie Recipe

Gluten-Free Chocolate Brownies – A Real Crowd Pleaser

This is the recipe I turn to if I get unexpected company. It doesn’t taste gluten-free and even though our friends and family all know that we are a gluten-free family, they never turn down these fudgy dairy and gluten-free chocolate brownies.

This post contains affiliate links. If you use these links to buy something we may earn a commission. Thanks.”

This recipe doesn’t use any fancy or complicated flour blends or hard-to-find ingredients. You can use your favorite baking chocolate instead of the chocolate that I recommended.

I fell in love with the versatility of the Callebaut No 811 Dark Belgian Chocolate a number of years ago when I was attempting to make Easter Chocolates for the first time.

It is what I use to make these brownies. The chocolate comes as callets that are slightly larger than chocolate chips. They are vegan, kosher, dairy, and gluten-free, and delicious. It also melts really easily and smoothly as it is often used to make truffles, chocolates, and confections.

Just one type of Flour?

These gluten-free chocolate brownies contain only one type of gluten-free flour. Instead of using a mix of other gluten-free flours, it contains only one flour, buckwheat. This is for simplicity’s sake and because buckwheat is considered a superfood.

Buckwheat is a pseudocereal that isn’t related to wheat and doesn’t contain any gluten. It is rich in vitamins and minerals, contains antioxidants, and is a popular health food ingredient for these reasons. It adds depth and complements the sweetness of the chocolate and the sugar.

If you are celiac, gluten-intolerant, or have a wheat allergy be sure to choose a brand that is certified to be gluten and wheat free and processed in a dedicated food processing facility to avoid a reaction or cross-contamination. I used the organic buckwheat flour from Yupik for this recipe.

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Making Fudgy Gluten-Free Dairy-Free Brownies

To make these brownies, you will need:

• 4 oz dark baking chocolate
• 1/2 cup avocado oil
• 1 large egg
• 2 egg whites
• 3/4 cup cane sugar
• 3/4 cup buckwheat flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 tsp pure vanilla extract
• Optional: 1/2 cup hazelnuts, chopped and toasted

Before you start, preheat the oven to 350F or 175C and prepare an 8 x 8-inch baking dish by lining it with parchment paper or greasing it with fat or cooking spray.

In a double-broiler, melt chocolate over low heat, stirring it often to prevent it from burning. When it is melted, remove it from the burner and stir in the avocado oil until combined. Let cool.

Optional

While the chocolate is melting, chop and toast nuts in a dry frying pan stirring often to prevent them from burning. Set aside to cool.

Place the egg and egg whites in a mixing bowl and beat with an electric mixer until the eggs are frothy. Beat in the sugar until smooth.

Gradually beat in the melted chocolate and oil mixture until the batter is smooth and glossy.

In a separate bowl, combine the buckwheat, salt, and baking soda. Stir the dry ingredients into the chocolate batter to blend.

Gradually fold in the pure vanilla extract and the hazelnuts if using.

Pour the gluten-free chocolate brownies mixture into a prepared pan and smooth the top.

Bake in the preheated oven for 20-30 minutes or until the batter appears set. Don’t overbake. Let cool before slicing.

Want More Gluten-Free Recipes? Try One of These!

A Word About Substitutes

As a mom of many, I realize that there are many different dietary restrictions that often accompany gluten intolerance. I myself can’t tolerate dairy or many of the safe gluten-free alternatives. Before realizing this and going dairy and grain-free, I made these brownies with a few alternatives with great success.

You can substitute the avocado oil with melted butter or coconut oil. Instead of adding the oil after melting the chocolate, simply add the oil to the chocolate and melt them together. I don’t recommend using olive oil, it has a strong flavor and alters the taste of the brownies.

I have not tried using an egg substitute or a vegan alternative. If you try this, let me know what you tried. I would love to hear how it turns and give it a try.

As mentioned above, you can use your favorite baker’s chocolate, vegan chocolate chips (we like the Enjoy Life brand), or regular chocolate chips in this recipe. They are all interchangeable but will alter the taste ever so slightly.

Although I loosely followed a low-carb diet for over a year, I never thought of converting this Gluten-Free Chocolate Brownies recipe to a low-carb or keto one.

It might be worth trying using some Lily’s Chocolate chips and an alternative sweetener like the All-Purpose in the Raw Zero Calorie Sweetener. The buckwheat is the only carb left (if you omit the nuts) and accounts for 4g per piece if you cut the brownies into 16 slices.

You can also choose to omit or substitute the hazelnuts for chopped and toasted almonds, pecans, walnuts, or even macadamia nuts.

Whatever you do, just bake a batch of these gluten-free chocolate brownies and enjoy their yummy goodness. There is a printable version below and you can join me in baking along on YouTube.

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Fudgy Gluten-Free Chocolate Brownies – Dairy Free & Grain Free

Dark chocolate brownies that don't disappoint and will fool all of your gluten eating family and friends.

Course Dessert

Cuisine American

Keyword chocolate, dairy-free, dessert, gluten-free, grain-free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Calories 485kcal

Author Under Three Acres

Ingredients

• 4 oz dark baking chocolate
• ½ cup avocado oil
• 1 large egg
• 2 egg whites
• ¾ cup cane sugar
• ¾ cup buckwheat flour
• ½ tsp salt
• ¼ tsp baking soda
• 2 tsp pure vanilla extract
• ½ cup hazelnuts, chopped and toasted (optional)

Instructions

• Preheat your oven to 350F.
• Prepare an 8 x 8-inch baking dish by lining it with parchment paper or greasing it with lard or cooking spray.
• In a double-broiler, melt chocolate over low heat, stirring it often to prevent it from burning. When it is melted, remove it from the burner and stir in the avocado oil until combined. Let cool.
• (Optional) While the chocolate is melting, chop and toast nuts in a dry frying pan stirring often to prevent them from burning. Set aside to cool.
• Place the egg and egg whites in a mixing bowl and beat with an electric mixer until the eggs are frothy. Beat in the sugar until smooth.
• Gradually beat in the melted chocolate and oil mixture until the batter is smooth and glossy.
• In a separate bowl, combine the buckwheat, salt, and baking soda. Stir the dry ingredients into the chocolate batter to blend.
• Gradually fold in the pure vanilla extract and the hazelnuts if using.
• Pour into a prepared pan and smooth the top. Bake in the preheated oven for 20-30 minutes or until the batter appears set. Don't overbake.
• Let cool before slicing.

Notes

For the best results, I recommend using high-quality baking chocolate. I use Bernard Callebaut No 811 Belgian Dark Chocolate.