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Amazing Cornless “Corn” Bread: Gluten Free, Grain Free, Sugar Free

Another quick post. Yesterday I posted an easy biscuit recipe, and like any “basic” recipe, I knew that it was just begging to be played with. This cornbread idea was born, and as I suspected, it turned out fabulously.
This easily bakes as muffins or mini loaves, too, so feel free to do it that way if you don’t like the wedges.
I also added a little bit of annatto-based natural food coloring to the batter to give it a nice yellow appearance. This is completely unnecessary, though, so unless you are bent on yellow cornbread, you don’t need it. It’s just for looks.

Cornless “Corn” Bread


1 1/2 cups almond flour
1 T coconut flour
3 T golden flaxseed meal
4 large egg whites (or 5 medium– about 1/3 cup)
3 T butter at room temperature (or palm shortening)
1/4 tsp. salt (just a tiny pinch instead if using salted butter)
3 T Swerve (or granulated sweetener of choice)
Pinch of salt (literally just a pinch)
1 1/2 tsp. baking powder
1/2 tsp. xanthan or guar gum
All Natural yellow food coloring (annatto or turmeric based– Optional)


1. Preheat oven to 400 degrees.

2. In a large bowl, mix together almond and coconut flours, flaxseed meal, Swerve and baking powder with a fork.

3. Cut in the butter with a pastry blender or forks. This should take a few minutes. The mixture will be mealy and lumps of butter will remain, but no large lumps should be present.

4. Beat egg whites until thick and frothy but not stiff. Fold into corn bread mixture with a rubber spatula until evenly distributed. Be sure to scrape the sides of the bowl.

5. Sprinkle in xanthan gum and mix well with spatula.

6. Grease a round cake pan (8-9 inches in diameter) well and pour the batter into the pan.

7. Bake on the middle rack for about 20-25 minutes or until light golden brown. Remove from oven and cool a bit then slice into wedges and serve.

Nutrition (1/6th of recipe): 210 calories, 8 g carbs, 5 g fiber (3 g net carbs), 15 g fat, 7 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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