Breads · Dairy Free · Gluten Free · Sides · Vegan

Buckwheat Cornbread

It seems a lot of people are dabbling with the idea of going gluten free, and I fully support that! The reasons for giving up gluten vary from person to person. Some people exhibit a physical reaction to gluten like gas, bloating , diarrhea, constipation, vomiting and more. Still others exhibit lesser known symptoms including depression, respiratory problems, headaches, fatigue, joint and muscle pains to name only a few. There are over 250 symptoms associated with gluten ranging from bowel issues to mental health. So whatever your reason, giving up gluten doesn’t mean you have to give up all the things you love.

I can’t tell you the number of times I tell someone, “I don’t eat gluten”, to which he or she usually responds with, “aww, that sucks”.  But believe me, it doesn’t!  Thankfully there are plenty of flour substitutes that make it possible to enjoy your favorite foods and baked goods. I still enjoy all of the things I did before like muffins, cookies, pancakes, pizza and my favorite chili and Corn Bread!

If you’re a Corn Bread fan, like myself, than here’s a gluten free Buckwheat Corn Bread recipe for you! And (bonus fun fact), did you know buckwheat isn’t actually a grain? No ma’am (or sir), buckwheat is actually a fruit related to the rhubarb or sorrel… and now you know… on with the recipe!

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Buckwheat Cornbread 

  • 1c Brown Rice Flour
  • 1/2c Sorghum Flour
  • 1/2c Buckwheat Flour
  • 1c non-dairy milk (plus 1T apple cider vinegar)
  • 2c organic corn (divided)
  • 1c applesauce
  • 2T baking powder
  • 1/2t baking soda
  • 1/2 salt
  • 1t cumin, garlic powder, or whatever seasonings you’d like
  • 1t coconut oil (optional)
  • *stevia to sweeten, 2 packs or 1/16 organic uncut stevia

*maple syrup or honey could also work.

FullSizeRender (86)Directions:

Preheat the oven to 400°F. Line with parchment or lightly grease a 9X9″ baking pan (though I’m sure an 8×8″ would work as well).

In a blender, blend together one cup of corn with the non-dairy milk and set aside. In a large mixing bowl, sift together all of your dry ingredients. Pour contents of blender in the large mixing bowl. Begin to mix. Next, add applesauce, coconut oil, remaining corn and stevia.

Pour batter into your prepared baking pan. Bake for 25-28 minutes. When finished, remove from oven (carefully!) and let cool before slicing!

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This cornbread is moist and “cake-like” which I prefer to most dry and crumbly cornbreads I’ve had. Cornbread is one of my favorite things on the planet, especially paired with a very veggie chili or a hot soup. No matter the weather, blazing heat or freezing cold, cornbread and chili always makes me happy!

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