gluten free, vegan skillet not-quite-cornbread.


the other night as i was working on thee moroccan chickpea stew, i thought to myself “what this bad boy needs is a dipper.” something a little bit crusty, a little bit savory and a little bit sweet to crumble over top. i love cornbread, but i don’t love the sugar and i certainly don’t love all that gluten masquerading as corn. i threw this together and i have to say, it’s pretty great. it’s just a tiny bit sweet, and has an almost biscuity quality to it. this bread doesn’t rise much, so it has a bit of a naan or flatbread vibe to it. it’s perfect for soups, chilis and stews and it’s also a great balance to something a little bit spicy.


  1. 1 1/2 cups masa flour
  2. 1 cup all purpose gluten free flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 3 tablespoons maple syrup
  6. 1 chia egg (1 tablespoon chia seeds, 1 tablespoon warm water)
  7. 1 teaspoon sea salt
  8. 2 cups plain, unsweetened almond milk
  9. 2 tablespoons non dairy butter (melted)
  10. 2 tablespoons olive oil


  1. preheat oven to 425 and place a smaller (8″) cast iron skillet in the oven while you prep the bread
  2. in a small bowl combine the chia seeds & warm water & set aside
  3. in a large bowl whisk together the masa flour, gf flour, baking powder, soda & salt
  4. whisk in the milk, melted butter, olive oil, maple syrup & chia seeds & combine until mixture is thick yet creamy & no dryness is left (if you need to add more milk you can)
  5. carefully remove hot skillet from the oven & coat with non-stick spray or 1 tablespoon non-dairy butter & pour in batter
  6. place into the center of the oven & bake until toothpick inserted into the center is clean, 20-25 minutes

the end.


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