Gluten Free Sourdough Cornbread Recipe (2024)

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A simple sourdough cornbread recipe made with sourdough discard. Sourdough discard gives this quick bread a great yeasty flavor.

Gluten Free Sourdough Cornbread Recipe (1)

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You probably didn’t know you needed another cornbread recipe in your life but here we are. And you definitely need this homemade cornbread because it’s not just any old cornbread.

It’s gluten free cornbread made with sourdough discard and it’s probably the best cornbread recipe I’ve ever had.

The sourdough discard gives this cornbread a distinct yeasty flavor that’s just phenomenal.

Gluten Free Sourdough Cornbread Recipe (2)

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Please, please, please put down your gluten free cornbread mix and give this homemade cornbread recipe a try! I guarantee, it’s easier than you think it is!

Plus, the results you get from this recipe are way better than anything you’d make from a box.

What You Need To Know About This Gluten Free Cornbread Recipe:

I adapted this recipe from my regular gluten free cornbread recipe. I use 1 cup of sourdough discard to replace 1/2 cup gluten-free flour and 1/4 cup milk.

Sourdough Discard Cornbread Ingredients

Sourdough Discard from a mature gluten-free sourdough starter.
Gluten-Free Flour – I use my nightshade-free gluten-free flour blend in this recipe with excellent results.
Xanthan Gum – omit if your flour blend contains it.
Cornmeal – for best results, use a finely ground cornmeal. If your cornmeal is too coarse, run it through a food processor for a few seconds to grind it finer.
- See below for gluten-free cornmeal options.
Sugar – a little granulated sugar flavors the cornbread without making it sweet.
Baking Powder – Always use aluminum-free baking powder when baking. I use Rumford.
Salt – I use fine sea salt.
Milk – 2% or whole milk yields the best results. See below for dairy free.
Oil – I use avocado oil but canola or vegetable oil works great too.
Egg – use a flax egg for egg-free or your favorite substitute for eggs in baked goods.

Gluten Free Sourdough Cornbread Recipe (3)

Dairy Free Cornbread

To make dairy free cornbread, use unsweetened coconut milk beverage in place of the regular milk. Make this a vegan cornbread by using the dairy-free sub and use a flax egg in place of the regular egg.

As an Amazon Associate I earn from qualifying purchases.

Is cornmeal gluten free?

Cornmeal is made from ground, dried corn, which is a naturally gluten free food. Personally, we use Quaker Cornmeal because we’re not a Celiac family and it’s easy to find. Quaker doesn’t list their product as gluten free because there is a risk of cross-contamination so if you have Celiac Disease, look for cornmeal that’s labeled gluten free.

Arrowhead Mills makes certified gluten free cornmeal and Bob’s Red Mill also makes a gluten free cornmeal separate from their regular cornmeal. Bob’s Red Mill cornmeal is a medium-grind though so be sure to run it through a food processor to make it finer before baking.

Gluten Free Sourdough Cornbread Recipe (4)

Equipment Needed to Make Homemade Cornbread

Mixing Bowls
Measuring Cups + Measuring Spoons or a Digital Kitchen Scale
Spatula + Mixing Spoon
8×8 Square Baking Pan – I generally use glass or stoneware when making cornbread but a metal baking pan will work great too.

How to Make Cornbread with Sourdough Discard

Step 1. Preheat oven to 400 degrees and spray an 8×8 square baking pan with non-stick spray or grease with butter.

Step 2. In a medium bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Then set aside.

Step 3. In a large bowl, whisk together the milk, oil, and egg then whisk in the sourdough discard.

Step 4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.

Step 5. Transfer the batter to the prepared baking pan and gently smooth out the top and make sure the batter is evenly distributed in the pan.

Tips for Making Cornbread from Scratch

Use finely ground cornmeal for the best texture.
Use discard from a mature sourdough starter. Your starter should be at least a week old.
Don’t overmeasure your flour. Too much flour will make your bread dense and dry.Get my free guide to measuring flour here.
Use a sourdough starter made with 100% hydration (made with equal parts flour and water). Too much flour or water will through off the ratios in this recipe and you can end up with cornbread that’s either too dry or too wet.

Other Gluten-Free Quick Bread Recipes To Try

Honey Cornbread – from The Gluten-Free Quick Breads Cookbook
Sourdough Banana Bread (made with sourdough discard)
Buttermilk Biscuits or my original Gluten Free Biscuit Recipe
Cheddar Bay Biscuits
15+ Gluten Free Quick Bread Recipes

Gluten Free Sourdough Cornbread Recipe (6)

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Gluten Free Sourdough Cornbread Recipe (7)

4.70 from 30 ratings

A simple sourdough cornbread recipe made with sourdough discard. Sourdough discard gives this quick bread a great yeasty flavor.

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 9 -16 pieces

By: Sharon Lachendro

Print Rate Pin

Ingredients

3/4 cup 105g gluten-free flour (note 1)
1 teaspoon 4g xanthan gum
3/4 cup 125g cornmeal (note 2)
1/4 cup 50g granulated sugar
2 teaspoons 10g aluminum-free baking powder
1/2 teaspoon 3g fine sea salt
3/4 cup whole milk room temperature (note 3)
1/4 cup avocado oil or neutral oil of choice
1 large egg room temperature
1 cup 265g sourdough discard (note 4)

Instructions

Preheat oven to 400 degrees and spray an 8x8 square baking pan with non-stick spray or grease with butter.
In a medium bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Then set aside.
In a large bowl, whisk together the milk, oil, and egg then whisk in the sourdough discard.
Add the dry ingredients to the wet ingredients and mix until completely incorporated.
Transfer the batter to the prepared baking pan and gently smooth out the top and make sure the batter is evenly distributed in the pan.
Bake at 400 degrees for 20-24 minutes or until done.
Serve warm or room temperature with honey butter or spread with grass-fed butter and a drizzle of honey.

Notes

I use my Nightshade-Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit what's called for in the recipe.
Use gluten free cornmeal. For best results, use a finely ground cornmeal. If yours is coarse, run it through a food processor to make it a bit finer.
For dairy free, use Silk Heavy Whipping Cream Alternative for the best whole milk sub. You can also use unsweetened coconut milk beverage.
I used the discard from my starter made with Nightshade Free Flour Blend. Brown rice flour or sorghum starters would also work well in this recipe.
Store leftovers at room temperature in an air-tight container up to 2 days. Leftovers can also be frozen for up to a month in a freezer-safe bag.

Recommended Products

Silicone Baking Utensils

Pyrex Smart Essentials Mixing Bowl Set

OXO Stainless Steel Food Scale with Pull-Out Display

Le Creuset Heritage Stoneware Shallow Square Covered Baker

Cooling Rack

Nutrition Information

Serving: 1g | Calories: 86kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

FAQs

Why won t my gluten free sourdough bread rise? ›

Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.

Get More Info Here ›

Is sourdough okay for gluten free? ›

No, regular sourdough bread is not gluten-free.

While the natural bacteria may make it easier to digest, and the fermentation process decreases the amount of gluten, it still does not reach 20ppm (parts per million) or less of gluten, which is how the United States defines gluten-free foods.

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Can I add gluten free flour to my sourdough starter? ›

Feed starter with GF flour and water every 4 hours by using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of GF flour.

What are the best gluten free grains for sourdough? ›

*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few. **See the sourdough starter recipe post for more details about how to work with the starter and get it going. Ripe starter is starter that's been fed within the past 12 hours.

Tell Me More ›

What is the secret to getting gluten-free bread to rise? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Discover More ›

What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Get More Info Here ›

Why does gluten not bother me in Europe? ›

Those with a gluten sensitivity or gluten intolerance may have less symptoms with wheat-based foods in Europe. This is likely because of the types of wheat used in the EU and how they're processed. But this isn't a guarantee. So when you're traveling, your best bet is to stick to foods that are naturally gluten-free.

Learn More Now ›

Is sourdough bread good for your gut? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Know More ›

Is Ezekiel bread gluten-free? ›

Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.

Tell Me More ›

Is Oatmeal gluten-free? ›

Even though oats are naturally gluten-free, a small portion of people with celiac disease still react to them. Research suggests that a protein in oats called avenin can trigger a similar response to gluten, though it is thought to be a separate sensitivity.

Can I use almond flour for sourdough? ›

No. Nuts dont have gluten or thickening elements like flour. You can substitute a portion of it but not all of it without adding significant additional thickeners like xantan gum.

View Details ›

Why do gluten-free people eat sourdough? ›

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

See Details ›

How long does sourdough need to ferment to be gluten-free? ›

Put in the fridge for a couple of days. Long-Fermentation Rise in Fridge: For the longer fermentation process to eliminate 97% of gluten, keep your floured bowl or proofing basket in the fridge for 48-72 hours.

Read On ›

Why is my gluten free bread gummy? ›

If your bread comes out of the oven and its gummy and sticky inside that is usually the result of too short a bake time or the flour you used (see my troubleshooting guide for more info). Additionally, the bonds or network that xanthan gum makes are somewhat fragile.

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Why is my gluten-free sourdough so dense? ›

Traditional bread bakers would do a bulk rise of their bread dough and then a second rise in the tin. Without gluten to manage the activity of the yeast and to add structure, doing that first bulk rise may cause your loaf to be dense (more so for gf/vegan bread).

Know More ›

How do you fix sourdough bread that didn't rise? ›

When sourdough bread dough doesn't rise, it's usually because the starter you used wasn't active enough. To remedy this problem, make sure you're using recently fed, active starter with lots of bubbles. Also, next time try using warm (not hot) water when you mix up the dough and rising it in a warmer location.

Find Out More ›

Why is my gluten-free starter not doubling? ›

If your starter is struggling to double, place it somewhere warm, like inside a turned off oven with a light on. You can also try feeding twice a day to nudge the starter along. Once the starter has doubled in size, is bubbly, and has a sweet-sour aroma, it's ready to use in your gluten free sourdough bread recipe.

Learn More ›