Gluten-Free Cacao Cornbread Recipe

Gluten-Free Cacao Cornbread Recipe
Staff Writer
Gluten-Free Cacao Cornbread
Amie Valpone

Gluten-Free Cacao Cornbread

Raw cacao... in a cornbread recipe? Sure. Why not? I mean a girl’s gotta love her cornbread, right? And what’s cornbread without a little added natural sweetness from agave and raw cacao. It’s a perfect dessert, a decadent breakfast, toasted with nut butter, or a lovely lunch enjoyed toasted as croutons atop a salad. Or just simply eaten alone. It’s that good. Yes, it’s just that good. The raw cacao takes the cake in this gluten-free treat... no pun intended.

9
Servings
262
Calories Per Serving
Deliver Ingredients

Notes

*Note: Or follow the package directions for the equivalent of 4 whole eggs. The equivalent amount of egg substitute may vary by brand.

Ingredients

  • Cooking spray, for the loaf pan
  • 2 tablespoons tapioca flour
  • 1 1/4 cup ground yellow cornmeal
  • 2/3 cups brown rice flour
  • 1/4 cup cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoons vegan butter, melted
  • 1/2 cup almond milk
  • 1/4 cup agave nectar
  • 6 teaspoons vegan powdered egg substitute mixed with 8 tablespoons water*
  • 1/3 cup raw cacao nibs
  • Pinch of chili powder
  • Pinch of cinnamon

Directions

Preheat the oven to 375 degrees.

Coat a 9-by-9-inch loaf pan with cooking spray. In a large bowl, combine the tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine. In a separate bowl, combine the butter, almond milk, agave nectar, and egg substitute and whisk well to combine.

Add the wet ingredients to the dry ingredients and mix well. Add the raw cacao nibs, chili powder, and cinnamon. Transfer the mixture into the loaf pan. Bake until golden brown, about 35-40 minutes. Remove from the oven and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
45g
35%
Protein
6g
13%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
162mg
16%
Choline, total
3mg
1%
Fiber, total dietary
5g
20%
Fluoride, F
9µg
0%
Folate, total
72µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Niacin
1mg
7%
Phosphorus, P
240mg
34%
Selenium, Se
2µg
4%
Sodium, Na
531mg
35%
Water
35g
1%
Zinc, Zn
1mg
13%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.