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Gluten-Free Cornbread with Honey Butter

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gluten-free cornbread with milk on the side.

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

overhead image of gluten-free cornbread with honey butter on the side.

One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

honey being drizzled over stacked gluten-free cornbread

What You Need To Make Gluten-Free Cornbread with Honey Butter

Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

gluten-free cornbread with a bite taken out

Adjust This Recipe To Your Diet

  • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
  • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
  • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
Gluten-Free Cornbread with Honey Butter
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Gluten-Free Cornbread with Honey Butter

4 from 5 votes
Recipe by Samantha Russo Course: SidesCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

Ingredients

  • For the cornbread:

  • 1 cup cornmeal

  • 1 cup almond flour

  • 1/2 cup tapioca flour

  • 1/4 cup coconut sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup non-dairy milk

  • 1 egg, see Notes

  • 1/4 cup coconut oil, melted

  • For the honey butter:

  • 1/4 cup dairy-free butter, softened

  • 1/4 cup honey, see Notes

Directions

  • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
  • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
  • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
  • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
  • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

Recipe Video

Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

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Dairy-Free

S’mores Rice Crispy Treats

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close-up image of a s'mores rice crispy treat on a baking sheet.

These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.

close-up overhead image of s'more rice crispy treats with graham cracker pieces, mini marshmallows, and drizzled chocolate on top.

What You Need To Make S’mores Rice Crispy Treats

Rice Cereal – Classic Rice Krispies cereal is my favorite in this recipe! They’re light and remain super crunchy in these treats. I have to say, I’ve tried a handful of off-brand rice cereals for this recipe and none taste nearly as good as Rice Krispies do. I’m not sure what it is, but most other kinds end up too soft and almost soggy when mixed into these s’mores rice crispy treats.

Graham Crackers – Any graham cracker will work here! I’ve tested this recipe using my homemade vegan and gluten-free graham crackers, and oh man were they delicious. O, for an organic option, I recommend Annie’s Organic Honey Graham Crackers.

Marshmallows – I used regular-sized marshmallows to make my s’mores rice crispy treat. However, you can use a 10-ounce bag of mini marshmallows instead. I also recommend topping your treats with a small handful of mini marshmallows for a super cute look!

s'mores rice crispy treats spread onto an upside down baking sheet.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Make sure the chocolate, marshmallows, and butter you use are all vegan! I love and recommend Dandies vegan marshmallows and Miyoko’s vegan butter.

Make it Gluten-Free: Replace the graham crackers with gluten-free Simple Mill’s Honey Cinnamon Sweet Thins.

Make it Nut-Free: Use nut-free graham crackers/cookies!

close-up image of a s'mores rice crispy treat on a baking sheet.

Tips For Making S’mores Rice Crispy Treats

  • Move quickly when adding the melted marshmallow mixture into the cereal mixture. The melted marshmallows will immediately start to cool once removed from the heat. And you’ll notice that as soon as they cool, they also begin to seize up and can be quite difficult to work with.
  • Spray a little cooking oil on your hands before handling the treats! I like to sprits a little cooking oil on one hand and then rub them together right before transferring the treats to the baking dish.
  • Similar to your hands, spray a little cooking oil on your knife before slicing! A greased knife will glide through these s’mores rice crispy treats. However, an un-greased knife will almost certainly get stuck and struggle to make it through your treats!
S'mores Rice Crispy Treats (Vegan, Gluten-Free)
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S’mores Rice Crispy Treats (Vegan, Gluten-Free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

12

treats
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.

Ingredients

  • 1 (12-ounce) bag marshmallows

  • 6 ounces butter

  • 4 cups rice cereal

  • 1 cup graham crackers, crushed

  • 1/2 cup chocolate chips

Directions

  • Line a 9×9-inch baking dish with parchment paper, then melt butter and marshmallows in a large saucepan over medium-low heat.
  • Mix together the rice cereal, crushed graham crackers, and chocolate chips in a large bowl.
  • Add melted marshmallows to the cereal mixture, mix well.
  • Transfer treats mixture to your lined baking dish and let sit at room temperature for 1 hour before slicing.

Recipe Video

Notes

  • Optional Step: Top finished treats off with an extra sprinkling of crushed graham crackers, marshmallows, and chocolate. Then place it in the oven on broil for 1 minute or until marshmallows are golden brown and toasty!

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Other Vegan and Gluten-Free Desserts

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Dairy-Free

No-Churn Vegan Vanilla Ice Cream

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close up image of vegan vanilla ice cream in a bowl with a cone on top

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

No-Churn Vegan Vanilla Ice Cream
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No-Churn Vegan Vanilla Ice Cream

4 from 4 votes
Recipe by Samantha Course: UncategorizedDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing Time

6

hours

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk

  • 1 (11.2-ounce) can sweetened condensed coconut milk

  • 1 teaspoon vanilla extract

  • small pinch of salt

Directions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

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Desserts

Easy Peach Crisp (One-Bowl!)

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overhead image of peach crisp in a pie dish with ice cream on top and milk on the side.

A delicious peach crisp loaded with fresh fruit, and an easy crump topping. Loaded with simple, good-for-you ingredients, a dessert so healthy you could even eat it for breakfast! Perfectly sweet, best served warm with a scoop of cold vanilla ice cream – YUM.

peach crisp in a pie dish with vanilla ice cream on top.

What You’ll Need To Make Peach Crisp

Peaches – Use fresh, not frozen peaches for this easy crisp recipe! Slice each peach in half, remove the pit, then slice them into 1/4-inch pieces. Either leave the skin on or peel them before slicing, it’s up to you!

Corn Starch – Corn starch, arrowroot starch, or tapioca starch will all work in the filling of this recipe. A tablespoon of either thickening agent will help the filling stick together.

Rolled Oats – Any type of rolled oats will work! The only oats you should avoid are steel-cut and/or Irish oats. Or, for a paleo version of this recipe, replace the oats with extra almond flour and chopped nuts!

peach crisp in a bowl with vanilla ice cream on top.

Tips and Tricks

  • Let the peach crisp cool for 5-10 minutes before serving! This’ll give the filling enough time to set, and prevent those peach juice from running out when served. Also, don’t forget to serve it with a big ole’ scoop of cold vanilla ice cream – it’s simply the BEST!

Adjust This Recipe To Your Dietary Needs

Make it Paleo: For a paleo fruit crisp, use arrowroot starch instead of corn starch in the filling, and replace the rolled oats with an extra 1/4 cup almond flour plus 1/4 cup chopped walnuts or pecans.

Make it Gluten-Free: This recipe is already gluten-free! However, to ensure no traces of gluten in your peach crisp, be sure to use a gluten-free certified corn starch as well as gluten-free certified rolled oats.

Easy Peach Crisp (One-Bowl!)
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Easy Peach Crisp (One-Bowl!)

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

A delicious fruit crisp loaded with fresh peaches, and an easy crump topping. Loaded with simple, good-for-you ingredients, a dessert so healthy you could even eat it for breakfast! Perfectly sweet, best served warm with a scoop of cold vanilla ice cream – YUM.

Ingredients

  • For the filling:

  • 4-5 peaches, pitted, pitted, cut into 1/4-inch slices

  • 1 tablespoon corn starch

  • 1 tablespoon maple syrup

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • small pinch cinnamon

  • For the crumb topping:

  • 1/2 cup rolled oats

  • 1/2 cup almond flour

  • 1/2 cup chopped walnuts or pecans

  • pinch of salt

  • 1/4 cup coconut oil, solid

  • 1/4 cup maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all filling ingredients to a bowl and toss to coat peaches, then transfer to an 8×8-inch baking dish.
  • Add all crisp ingredient to a bowl and mix together until combined.
  • Sprinkle topping over filling and bake for 30-35 minutes, or until golden brown and bubbly.

Recipe Video

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Desserts

Gluten-Free S’mores Bars

By
a s'mores bar being pulled apart.

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!

gluten-free s'mores bars stacked on top of each other.

What You Need To Make S’mores Bars

Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!

Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)

Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!

close-up overhead image of s'mores bars.

Adjust This Recipe To Your Diet

Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.

Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.

s'mores bars on a baking sheet with graham crackers on the side.

Tips For Making S’mores Bars

  • Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
  • Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
  • I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!
S'mores Bars (Vegan, Gluten-Free)
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S’mores Bars (Vegan, Gluten-Free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

12

bars
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while being vegan and gluten-free!

Ingredients

  • 1 1/4 cups oat flour, see Notes

  • 1/4 cup tapioca flour, or corn starch

  • 1/2 teaspoon baking powder

  • 1/4 cup maple syrup

  • 2 1/2 tablespoons butter, melted (I used vegan butter)

  • 1/2 teaspoon vanilla extract

  • 1 cup chocolate chips

  • 2 cups marshmallows

Directions

  • Preheat oven to 350° Fahrenheit.
  • Mix together the oat flour, tapioca flour, and baking soda in a bowl.
  • Add in the maple syrup, melted vegan butter, and vanilla extract, mix everything to combine.
  • Transfer to a lined 9×9 baking sheet, press into an even layer, then bake for 12-15 minutes or until golden brown.
  • Remove from the oven and sprinkle evenly with chocolate chips, then place back into the oven for 1 minute or until chocolate has melted.
  • Remove from the oven once more, spread the chocolate into an even layer, then top with marshmallows. Place in the oven on broil for 1 minute (watch closely to make sure it doesn’t burn!) or until marshmallows are lightly toasted.
  • Let cool in the pan for 15-20 minutes before slicing.

Recipe Video

Notes

  • Oat Flour: You can easily make your own oat flour by blending rolled oats in a blender until a powder forms and no large oat chunks remain!

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