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Feasting With FARE: Cornbread

By Lori Dziuba

Finally, a Top 10 Allergy Free cornbread that tastes great and doesn’t fall apart! This is everything you want in a cornbread. It has a light, fluffy texture, a slightly sweet taste and it holds together while being cut and while being eaten. Makes an excellent snack or a perfect complement to any holiday feast!

Dry Ingredients

  • 1 cup cornmeal
  • ½ cup gluten free flour mix
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum

Wet Ingredients

  • 1 cup plain vegan yogurt
  • 1 tablespoon apple cider vinegar
  • ¼ cup shortening (melted)
  • ¼ cup dairy free milk of choice


  1. Preheat oven to 325 F. Lightly grease an 8x8 baking dish.
  2. In a small mixing bowl, mix apple cider vinegar and yogurt together, set aside.
  3. In a large mixing bowl, whisk together all the dry ingredients.
  4. Add melted shortening, yogurt and dairy free milk to the dry ingredients.
  5. Mix together until thoroughly combined.
  6. Evenly spread cornbread mixture into prepared baking dish.
  7. Bake for 25-30 minutes. Let cool before slicing. 

Recipe by Lori Dziuba, Simply Allergy Free. For more of her recipes, visit her website.

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