Gluten-Free Sprouted Cornbread

A warm, moist slice of cornbread cannot be rivaled by much. My grandpa taught me to eat it in a bowl with peanut butter and maple syrup, and that is still one of my favorite combinations.

This gluten-free, vegan recipe features our new Sprouted Corn Flour and works great with chili, jam, vegan butter spreads, or the personal favorite — maple syrup. Make up a large batch of the gluten-free mix to have on hand to save time.


1 1/2 cups One Degree Organics Sprouted Corn Flour
1 1/2 cups gluten-free flour blend (see below)
1 Tbsp coconut sugar
3 1/2 tsp baking powder
1 tsp salt
3 cups vegan milk (coconut, almond, soy)
1/3 cup coconut oil, melted


Preheat oven to 350 degrees F. Lightly grease a 11” x 7” 2.2-quart pan.

In a large bowl whisk together the dry ingredients. Whisk in the vegan milk and coconut oil.

Pour into the prepared pan and bake for 35-40 minutes, until golden and a toothpick inserted in the middle comes out clean. Serve warm.

Gluten-Free Flour Blend:
3 cups One Degree Organics Sprouted Brown Rice Flour
1 cup cornstarch
1 cup tapioca starch