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Paleo Cornbread With Almond Flour – Only 8 Ingredients

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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.

cornbread and beans

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.

cornbread

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!

gluten-free cornbread

Gluten-Free Cornbread Without the Corn – Paleo Cornbread Recipe

Under Three Acres
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.
Prep Time 5 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 12

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