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Vegan Gluten Free Garlic Rosemary & Chilli Cornbread

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I am having an absolute blast with my gorgeous family! They arrived from Australia a week ago and we have been flying the foodie flag with gusto, exploring the culinary delights of Los Angeles. In my humble opinion, no whole foodie tour of L.A would be complete without a visit to Real Food Daily. I was so proud as my ever-supportive family, who are not vegetarians, but rather "whole foods/slow foods geeks," dove into their vegan troughs with over-zealous piggy enthusiasm and joy.

Ann Gentry's delicious vegan recipes continue to inspire and delight me, and I was thrilled that my foodie family agreed. The food is so simple and clean. My sister Kara was hilarious: she closed her eyes as she cleaned every last morsel off her kale-and-quinoa-ladened fork in one slow orgasmic movement that could have taught those 976 babes a thing or too, and said, "Oh, yeah -- clean and green". Not a bad motto. Or we could adopt Alexandra's motto that she proudly offered up after eating some steamed vegetables, "Yummy in my tummy mummy."

Suffice it to say, we have been licking our troughs clean all around town and at home. In fact, my mother started cooking her famous galettes the minute she dropped her bags in my apartment after a fourteen hour plane ride from Melbourne! Now, if that does not display a deliciously obscene commitment to culinary pleasure I don't know what does! I will be sure to post her delectable recipe later, but today it is all about my baby niece, Alexandra, who is not really a baby anymore! She bounded off the plane with the mantra "Bag the jet-lag!" as she hit the ground running with no intention of stopping. She has been a constant source of amusement as she discovers every little thing in this new world of L.A. She is just divine! I have been reminded constantly this week, as my heart has expanded again and again after every cute little thing she has said and done, that I have never loved anybody or anything this much. 

Those of you who have been following me for a while are aware that Alexandra suffers from severe food allergies to wheat, dairy, eggs and nuts. We take specially-prepared food everywhere we go and must carry an Epipen at all times in case of an anaphylactic reaction. We are thrilled, however, that she is participating in the ground-breaking food allergy study "Health Nuts" being conducted by the Murdoch Children's Research Institute at the Royal Children's Hospital in Melbourne. Here, she has been undergoing controlled food challenges under the supervision of doctors and allergists, which is proving to be illuminating for my sister and other parents. We are crossing our fingers that she grows out of many of these food allergies, but know that we can cope and enjoy delicious food regardless.

So, I post this allergy free cornbread recipe in honour of my bread-loving niece. Or as we tell her, "special Alexandra bread." This cornbread is gluten free, dairy free, egg free, nut free, soy free, and absolutely delicious. I have posted the rosemary/chilli version because it is my favourite, but I have tried this recipe with all kinds of flavours and it is fail-safe. We actually just made a batch without any garlic, rosemary or chilli to make it palatable for the baby and it tasted great. 

This cornbread is perfect as an accompaniment for soups and salads, or just as a snack with some spread throughout the day. It is one of those quick easy healthy recipes that can be enjoyed by the whole family. The basic recipe without the garlic, chilli and rosemary serves as a wonderful blank canvas for a multitude of flavour combinations. Either way, this recipe is a winner and a lifesaver for those of us living with multiple food allergies. I have suggested using fine cornmeal (or as we say in Australia, polenta) but I also enjoy using coarsely ground cornmeal, which adds a nice rustic texture to this blend. This is one of those great recipes for a mixer. Give this vegan cornbread a go. It will get a rise out of even the most allergy-skeptic foodie.

I must go now. I have a little angel tugging at my arm -- "Tessy Tessy… market?" Yep, you guessed it: we are off to the Farmer's Market. My taste buds are dancing already. 

Vegan Gluten Free Chilli Garlic & Rosemary Cornbread

Vegan Gluten Free Garlic Rosemary & Chilli Cornbread

  • 1 cup fine or course cornmeal / polenta (depending on your preference)
  • 1 cup gluten-free all-purpose flour
  • 1 tsp xanthan
  • 2 tsp gluten free baking powder
  • 1 tsp Celtic sea salt
  • 1/3 cup chopped fresh rosemary
  • 1/4 cup (about 8 cloves) finely chopped garlic
  • 1 tsp dried red chilli flakes
  • 1 1/2 cups rice milk
  • 1/4 cup grapeseed oil
  • 1/4 cup unsweetened apple sauce
  • 2 Tbsp coconut nectar
  1. Preheat oven to 180 C / 350 F.
  2. Grease a 8.5 by 8.5 inch square baking tray
  3. Combine all wet ingredients in a stand mixer.
  4. Sift flour, xanthan, salt and baking powder together, and combine with wet ingredients.
  5. Pour into baking tray and bake for about 30 minutes until skewer comes out clean.
  6. Allow to stand for about 10 minutes before turning out.
  7. Serve warm with soup or salad, or just scoff a piece with some spread. YUM!

Tip: Avoid sticky garlic

When chopping garlic into fine pieces, it can leave you in a sticky situation. The garlic sticks to your knife, your fingers, and the board. To avoid this – simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. The oil coats the garlic and stops it from sticking.

I cannot wait to try this bread. It looks absolutely delicious!


Can’t wait to hear what you think!

Oh Yum - Me too. Oink Oink!


LOL! Yes, this bread is really delicious. You would never know it was allergy-free with no wheat, gluten, dairy or eggs!

I am going to make this tomorrow. I am really curious to see what it tastes like without dairy, wheat or eggs.


It is surprising amazing! Thanks for trying it.

I made it too - really delicious.


Oh great! Thanks for letting me know :)

I used the course cornmeal and I loved the rustic texture. It went really well with my soup. Snort!


Looks delectable…can’t wait to try this over the weekend.


Hope it went well and you enjoyed it :)

I made a loaf yesterday and enjoyed it with a salad. Then I enjoyed it again with a cup of tea. Then I enjoyed some more…..:)


LOL! LOVE it. Thanks for letting me know!

This is one of the BEST gluten free bread recipes I’ve ever had - especially since I can’t have eggs.  Thank you so much Tess.  I can’t wait to try more of your creations :)


Oh, I am so pleased you enjoyed this. Yes, this recipe is a winner :)

Stephaine - I second that. I can’t eat eggs either and this bread was absolutely unbelievable. Please post some more egg-free baked recipes. The texture and flavor of this bread was superb! Thankyou Thankyou Thankyou


Oh, you are so welcome. I will post some more egg-free and vegan baked recipes.

Yes, this bread is incredible…..even after the fifth slice!


Ha! I LOVE it. Thanks for sharing :)

It is a winner! Easy and delicious. This is fast becoming my guru website for allergy friendly dishes. Thanks- Oink!


Oh, thankyou. That is very kind. I am glad you are enjoying the recipes :)

I couldn’t believe this bread was gluten free, dairy free and egg free. It was very good.


Great! I know, it is hard to believe that it could taste so good. Glad you enjoyed it :)

I am jumping on board and getting busy with these yummy mouth-watering recipes.  Love your site! I’d like to see more Green Smoothie recipes. Looking forward to more recipes of every kind.  Keep it coming! : )


Thanks Kim. I will post more green smoothie recipes in the coming months. I am SO pleased so many piggies are drinking green smoothies. They are SOOOO powerful =)


Can I use something instead of xanthan?
I’m from Denmark, we don’t have much fancy stuff here…...
It’s really boring really, I read all those cool recipes from the US, but can’t make half of them..

But I must say I absolutely love your site :)

very inspiring!


You could use ground chia, flax or psyllium husk (1 Tbsp + 3 Tbsp water), as a binder - though you may need to increase the baking time (10 mins) or even an egg white should do the trick!

Thanks for helping Susan. Anna - thankyou for your kind words about the site. Instead of xanthan (I don’t use any gums anymore) try using Dr Jean Layton’s “pixie dust” gum replacer. It’s the bomb! You can use it to replace any recipes using xanthan or guar gum. Here’s the link:

Hey Piggy Anna
Thankyou for your lovely words of encouragement. I really appreciate the support.
I met someone who sourced xanthan in Denmark by ordering it from a health food store. You can also get it online and have it shipped?
Alternatively, you could try guar gum. I just don’t suggest this very often, as it can have a laxative effect on some piggies! The xanthan is in the recipe to replicate the moist springy texture of gluten-filled breads. I have made this bread without the xanthan and it was OK….not great but OK.
Please feel free to email me with any other questions you have.
Welcome to this crazy piggy world.


wow thanks alot for the quick response!
and thanks :)


Pleasure! Let me know how you go. Oink Oink.

This looks ‘gruntilicious!’  I’m planning to make it tomorrow and the Vegan Vegetable Soup with Pistou and maybe a green salad.  Got any great allergy-free yummy-pig salad dressing recipes?  Thanks for all your snouty-pig great grunty recipes.  I’m starting to enjoy the porcine theme.  It lightens things up in a fun way.


LOL! Thanks for your piggified comment!
I love people who get into the spirit of the website. It is all meant to be fun.
I DO have some great salad dressing recipes. Just click on recipe categories under the icon set on the right hand side of every recipe and the recipe categories will appear. Select salad dressings and they are all there. ENJOY!

Thank you for sharing this recipe, it must be so savory and full of flavor, can’t wait to try it! ♥


ThankYOU for featuring it. LOVE your website and you! xx

Is it possible to substitute almond or coconut flour for the rice flour?


To be honest, I haven’t tried it so I am not sure how it would work. I typically find that you need eggs when using coconut flour for the best results. However, you can achieve this with egg substitutes. Almond flour is possible but it would change the personality of the bread. I would add in 1/4 cup more of applesauce if trying it with either. I hope this helps.

Doesn’t buckwheat have gluten? Can I use sorghum or millet flour instead?


No, buckwheat is not related to wheat. It is gluten free.

HI,  How is yours yellow.  Did you use a buckwheat flour that wasn’t brown? My is baking in the oven as we speak..  Can’t wait to taste it.  Thank you.


I used brown buckwheat flour. But because of the ratios, it still came out yellow. How did yours turn out?

Hello! I’m not familiar with red chili flakes. Can I use red chili powder? Or do you recommend the flakes if available? Thank you.


Sorry for the confusion. I mean red pepper flakes. Chili powder is much too strong in this recipe.

Hi, I just discovered your website and look forward to trying out your recipes!  I’d love to try this cornbread, but don’t like spicy (hot) food, so was wondering if I could just leave out the red chile flakes.  Also, could I use coconut oil instead of the grapeseed oil, or would it affect the taste or recipe in some way?  Thanks!


Welcome Jun! Yes, you can absolutely omit the red pepper flakes in this recipe. 1/4 cup coconut oil is much too assertive in this recipe. The grapeseed oil is the best thing to replicate butter in this recipe.

I just bought a vitamix and came across your receipes. I cannot wait to try them. I was wondering if you could use almond milk instead of rice milk. Also any suggestions on what to use instead of grapeseed oil? Wondering if we could use coconut oil (same question as above).
Thank you


Yes, you can absolutely use almond milk in this recipe. It’s fabulous. I don’t recommend using coconut oil in this recipe. It’s very assertive, and will also affect the consistency. If you want to make a sweet cornbread, coconut oil fares better.

This looks great.  What other ‘flavours’ have you made?  Any sweet ones?


Yes! Here is a recipe I posted on the KitchenAid website for maple cornbread. It’s delicious:

i did not see buckwheat flour in the recipe ingredients - i am using Bob’s Red Mill All Purpose Baking Flour because that’s what i thought you meant - what did i miss?


Sorry to confuse you. I have made this with buckwheat flour. But, yes, in the recipe you can use any multi-purpose GF flour mix.

and what about bacon grease in place of grape seed oil?  can i use coconut milk instead of almond milk?


You can use any oil you want if you like in place of the grape seed oil. I just wouldn’t use coconut oil or coconut milk because it results in a coconut flavor. If you don’t mind that, then great!

Hi Tess!  You aren’t going to believe this, but my four year old grandangel’s name is Tessa Masters-Smith (our last name is Masters, we often call her Tess & Tessie ;). She LOVES to help me make smoothies, fresh juices and just about everything else.  I absolutely love your site and can’t wait to try your fabulous sounding recipes!  You’re the best…thank you for providing us with your wealth of healthy knowledge!


Oh, I love that! Everybody in my family calls me Tessie, too. Thanks for sharing. It’s great to be connected.

Made this recipe last night with some homemade chili.  I substituted Bob’s Red Mill GF cornbread mix for the dry ingredients and it was even better than the regular recipe I also made to compare!  I will certainly make it again


Awesome. Thanks for letting me know :)

Can macadamia oil be used instead of grapeseed oil?  And what van one use as substitute for the last listed ingredient (coconut nectar)?  Also we already use only lactose-free Paul’s brand Zymil milk (low fat).. but Skim would be more ‘watery’ like rice milk.  Your thoughts?

Macadamia and coconut oils are a lot more assertive than grapeseed oil in this recipe but can be substituted. I favor grapeseed oil in this recipe because it replicates butter in baked goods. You can use pure maple syrup in place of the coconut nectar sweetener. You can also use skim milk in place of the rice milk. Enjoy!

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