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Gluten Free Almond Flour Cornbread

This Gluten Free Almond Flour Cornbread is a delightful twist on a classic recipe, offering a moist texture and nutty flavor without the gluten, making it perfect for gatherings or a simple snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Side, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Finely ground, blanched almond flour for best results.
  • 1/4 cup coconut flour Measured accurately, as it is highly absorbent.
  • 1/4 cup baking powder Make sure it’s fresh for the best rise.
  • 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
  • 4 large eggs At room temperature for a smoother batter.
  • 1/4 cup melted coconut oil or butter Choose organic and unrefined coconut oil, or unsalted butter.
  • 1 cup unsweetened almond milk Can substitute with regular milk if desired.
  • 1/4 cup honey or sweetener of choice Optional for sweetness; maple syrup works well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan generously with coconut oil or butter.
  2. In a large mixing bowl, combine the dry ingredients: 2 cups almond flour, 1/4 cup coconut flour, 1/4 cup baking powder, and 1/4 teaspoon salt. Whisk until well mixed and set aside.
  3. In another bowl, whisk together the wet ingredients: 4 large eggs, 1/4 cup melted coconut oil, 1 cup unsweetened almond milk, and 1/4 cup honey if using. Ensure everything is well blended.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—over-mixing can lead to a dense cornbread.
  5. Carefully pour the batter into the prepared baking pan and smooth out the top.
Baking
  1. Bake your cornbread for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Look for a golden-brown top!
  2. Allow the cornbread to cool for just a few minutes before slicing and serving.

Notes

For fluffy texture, ensure your baking powder is fresh. Store at room temperature for 1-2 days, in the fridge for up to a week, or freeze for up to a month. Wrap slices individually for best storage.