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30 Minutes or Less

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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Breakfast

Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

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gluten-free blueberry muffins on a baking tray.

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

stack of four gluten-free blueberry muffins.

Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!

WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS

Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!

Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!

Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.

Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!

gluten-free blueberry muffins on a sheet of parchment paper

ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET

  • Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!

TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS

  • If you can’t find fresh blueberries, go ahead and use frozen.  

  • Use cupcake liners to keep the muffins from sticking to the pan.

  • To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)
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Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

0 from 0 votes
Recipe by Samantha Course: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

Ingredients

  • 1 ½ Cups Almond Flour

  • ½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)

  • 1 Teaspoon Baking Powder

  • ¼ Teaspoon Salt

  • 3 Eggs 

  • ¼ Cup Coconut Oil, melted

  • ¼ Cup Honey or Maple Syrup

  • ¼ Cup Non-Dairy Milk

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1 Cup Fresh Blueberries

Directions

  • Preheat the oven to 350F & grease or line a muffin pan.
  • Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
  • Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
  • Fold in your fresh blueberries to your muffin batter until they’re incorporated.
  • Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.

Recipe Video

Notes

  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
  • To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer. 

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Share it and tag @samdoesherbest on Instagram!

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30 Minutes or Less

Gluten-Free Chocolate Chip Cookie Brittle

By
stack of gluten-free chocolate chip cookie brittle

Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

gluten-free chocolate chip cookie brittle in a bowl with milk on the side

What You’ll Need To Make Gluten-Free Cookie Brittle

Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

gluten-free chocolate chip cookie brittle stacked

Tips and Tricks

  • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
  • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
  • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

Gluten-Free Chocolate Chip Cookie Brittle

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

Ingredients

  • 1/2 cup coconut sugar

  • 1/2 cup neutral tasting oil, see Notes

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • 3/4 cup almond flour

  • 1/2 cup tapioca flour

  • 1/4 teaspoon baking soda

  • 1 cup chocolate chips

Directions

  • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
  • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
  • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
  • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
  • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

Recipe Video

Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

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Share it and tag @samdoesherbest on Instagram!

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Breakfast

Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

By
Gluten-Free Blueberry Muffin Recipe

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!

WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS

Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!

Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!

Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.

Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!

ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET

  • Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!

TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS

  • If you can’t find fresh blueberries, go ahead and use frozen.  

  • Use cupcake liners to keep the muffins from sticking to the pan.

  • To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)
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Print

Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

0 from 0 votes
Recipe by Samantha Course: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

Ingredients

  • 1 ½ Cups Almond Flour

  • ½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)

  • 1 Teaspoon Baking Powder

  • ¼ Teaspoon Salt

  • 3 Eggs 

  • ¼ Cup Coconut Oil, melted

  • ¼ Cup Honey or Maple Syrup

  • ¼ Cup Non-Dairy Milk

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1 Cup Fresh Blueberries

Directions

  • Preheat the oven to 350F & grease or line a muffin pan.
  • Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
  • Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
  • Fold in your fresh blueberries to your muffin batter until they’re incorporated.
  • Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.

Recipe Video

Notes

  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
  • To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer. 

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

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Dairy-Free

Vegan Eggplant Parmesan (Gluten-Free)

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holding a baking dish with vegan eggplant parmesan inside

This mouthwatering Vegan Eggplant Parmesan recipe is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

holding a baking dish with vegan eggplant parmesan inside

Mmm, who doesn’t love a good eggplant parm?! When you’re craving something plant-based and super hearty, this is the perfect meal to cook. This recipe also freezes easily, making it the perfect make-ahead dish. 

What You’ll Need To Make Vegan Eggplant Parmesan

Panko Breadcrumbs – For a gluten-free option, Panko Breadcrumbs are my go-to. Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer. 

Cashews– Made from cashews, my recipe for the vegan-based mozzarella cheese is perfect wherever you would normally use mozzarella. This mozzarella spreads, melts, and has a mild flavor that makes it versatile and omnivore-approved.

Nutritional Yeast– Nutritional yeast has a natural sharp and cheesy flavor, so it’s an ideal substitute for vegan cheese or a perfect addition to any dish to make it a little more decadent.

Adjust This Recipe To Your Diet

Make it Paleo: Substitute the Panko breadcrumbs for 1 cup coconut flour.

Add Cheese: If not vegan or dairy-free, then use regular mozzarella and parmesan cheese in place of the vegan options.

Tips For Making Vegan Eggplant Parmesan

  • Soak the Cashews: Before making the vegan mozzarella, soak the cashews to get them nice and soft. This will ensure the mozzarella blends up super smooth and creamy!

  • Make it in Advance: If you don’t plan on eating this vegan eggplant parmesan recipe right away, no worries! It can be stored in the freezer before baking. Just make sure you put it in the fridge the night before to let it thaw out.

  • Shelf Life / Storage: Tightly seal any leftovers in the original baking dish, or transfer them to an airtight container. Store them in the fridge for up to 3 days, or in the freezer for up to 3 months.
Vegan Eggplant Parmesan Recipe
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Vegan Eggplant Parmesan Recipe

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy

This mouthwatering Vegan Eggplant Parmesan is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

Ingredients For eggplant

  • 1 large eggplant, cut into ½-inch thick slices

  • 1 teaspoon salt

  • 1/2 cup non-dairy milk

  • 1/2 cup cassava flour

  • 2 cups Panko breadcrumbs (I used gluten-free)

  • ¼ cup nutritional yeast

  • 1 tablespoon Italian seasoning

  • INGREDIENTS FOR MOZZARELLA

  • ½ cup raw cashews, soaked in boiling water for 15 minutes

  • ½ cup almond milk

  • 3/4 cup water

  • 1 tablespoon lemon juice

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • 4 tablespoons tapioca starch

  • FOR THE DISH

  • 1 (24-ounce) jar marinara sauce

  • ¼ cup vegan parmesan (optional)

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Lay eggplant slices out on a dish towel and sprinkle with salt, let sit for 10 minutes then pat dry with a paper towel.
  • Mix together non-dairy milk and cassava flour in a bowl, then mix together breadcrumbs, nutritional yeast, and Italian seasoning in a separate bowl.
  • Dunk each eggplant slice into the milk and flour mixture, then coat in the breadcrumb mixture.
  • Transfer coated eggplant to baking sheet and bake for 20 minutes or until golden brown.
  • While eggplant bakes, add all vegan mozzarella ingredients to a blender and blend until smooth.
  • Transfer mozzarella mixture to a small saucepan over medium heat and cook for 5-10 minutes, stirring constantly. Remove from heat once smooth, thick, and stretchy.
  • Spread 1/3 of the marinara sauce into an even layer at the bottom of a 9×13-inch baking dish. Place an even layer of eggplant on top of marinara, then top eggplant with another 1/3 of marinara.
  • Dollop half of vegan mozzarella over the eggplant and marinara, then repeat those layers – remaining eggplant, marinara, and mozzarella.
  • Sprinkle vegan parmesan over top if using, then cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes or until lightly brown and bubbly.

Recipe Video

Notes

  • If you don’t have almond milk, any non-dairy milk (like oatmilk) will work just as well!
  • If you don’t have cassava flour, rice flour or all purpose flour will work in its place.

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