Skip to Content

Chickpea Flour No-Corn Cornbread {Grainfree, Vegan, 1-Bowl}

My favorite cornbread has no corn–or any other grains–at all! It’s my chickpea flour no-corn bread. Made with a bit of pumpkin, it is vegan, healthy, and super-easy to make, too!

Cornbread, Without Corn

Hey everyone, I hope you are off to a great start on this late October day! It is a grey and chilly one here, and I am writing while listening to a cacophony of clatter on my roof. It’s not Santa, but close: roofers are here to fix a leak before the rain returns later this week. Here’s to repair crews that show up as scheduled!

It’s the final countdown until the Marine Corps Marathon this coming Sunday and I am ready! Sort of. I always get the jitters the week before the big day. So I am soothing my nerves with lots of carbs and congratulating myself for planning a marathon just before Halloween (why yes, I will have another helping of jellybeans 🙂)

I’m also baking up some portable options to take on my travels, including this No-Corn Cornbread. I am happy to eat it year round to fuel up, but it is fantastic for the holidays ahead!

The key ingredients in this cornbread are chickpea flour and pumpkin. Both ingredients combine to create a remarkable bread that, honest to goodness, tastes like cornbread.

Savory, chickpea flour-based breads have an earthy flavor akin to corn-meal baked goods to begin with, but its’s the vegetal sweetness of the pumpkin that adds the extra something-something to bring the bread home.

Egg-Free Chickpea Flour Bread

Both ingredients do more than create flavor for the bread. Chickpea flour plays the roles of all-purpose flour, cornmeal, and eggs, while pumpkin contributes to the sunny color and moist, tender texture of the bread.

To make the batter, you’ll need a solid 3 minutes and 1 bowl. Oh, and a whisk.  Add all of the ingredients to the bowl and whisk until smooth. Next, pour the batter into an 8-inch square baking pan. I lined mine with parchment paper, but you could simply grease or spray the pan.

Bake at 350F for 28 to 33 minutes and you have this gorgeous, golden bread!

You will swear this is made with corn, eggs and all-purpose flour, or, you might swear “Hot Damn!” It’s that good.

This is a great bread for chili, soup, stews, Thanksgiving and more, but don’t forget breakfast. Delicious!

Happy baking, and enjoy the rest of your Monday, everyone!

Yield: 12 servings

No-Corn Bread {Grainfree, Vegan, 1-Bowl}

No-Corn Bread {Grainfree, Vegan, 1-Bowl}

My favorite cornbread has no corn--or any other grains--at all! It's made with chickpea flour and a bit of pumpkin, but it tastes like the most tender, delicious cornbread ever. It's also vegan, healthy, and super-easy, too!

Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes

Ingredients

  • 1-2/3 cup chickpea flour (sifted if especially lumpy)
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1-1/4 cups nondairy milk
  • 1/2 cup canned pumpkin puree
  • 1/4 cup vegetable oil (I used olive oil)
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat oven to 350F. Lightly spray or grease an 8-inch square baking pan and line with a piece of parchment paper (leaving an overhang on opposite sides).
  2. In a large bowl, whisk the chickpea flour, baking powder, cumin, and salt. Add the milk, pumpkin, oil and maple syrup, whisking until completely blended and smooth. Pour into prepared pan.
  3. Bake in the preheated oven for 28 to 33 minutes until golden and a toothpick inserted near the center of the bread comes out with only moist crumbs attached.
  4. Cool bread at least 10 minutes in pan. Use parchment overhand to remove bread. Cut into pieces and serve warm, or cool completely.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sweetener & Salt: An equal amount of the sweetener of your choice (liquid or granulated) can be used in place of the maple syrup. Also, feel free to adjust the amount of salt to suit your personal dietary needs.

Nutrition Information

Serving Size

1 piece (1/12th)

Amount Per Serving Calories 97Total Fat 5.6gSaturated Fat 0.7gCholesterol 0mgSodium 224mgCarbohydrates 8.9gFiber 1.5gSugar 2.4gProtein 3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

julia

Tuesday 26th of October 2021

Hi! This turned out great, but I have a few questions. I subbed the oil with applesauce and used oat milk, but the bottom of mine was still dense, even though I cooked it for 40 minutes… any reason why? Do you think I could sub the garbanzo flour with millet flour also? Thanks!

Amy S.

Saturday 16th of October 2021

Wow! This is incredible! I substituted coconut oil for olive oil and omitted the cumin. It turned out so much better than I expected. I did bake it a little bit longer as it was pretty dense when the timer went off. The extra bake time fluffed it right up. Thank you!

Camilla

Thursday 11th of November 2021

Yay, so glad you enjoyed it, Amy!

Don H

Tuesday 13th of April 2021

Sorry to say, this was a waste of time and ingredients. The bread didn’t rise and was a doughy mess after 40 minutes. Even if it had risen, the flavor was very iffy, bitter, and honestly kind of nasty.

Rae

Friday 19th of March 2021

This doesn’t really taste like corn bread to me. The texture is there but the flavor was off for me. It’s edible but not amazing.

Akesia

Tuesday 17th of November 2020

My husband exclaimed this to be a winner recipe and our toddler loved the bread as well. It reminds me of the soft, sweet, fluffy southern cornbread that I used to make. I have been looking for a cornbread replacement since I can no longer eat gluten, corn nor almonds and a few other things. This was fantastic! I made a few changes: jarred baby food in place of the puree out of convenience, added 1 TBSP ground flax seed, added an extra tsp of baking powder for more lift and an airy crumb, used homemade vanilla hemp seed milk and I removed 1/4 cup of the garbanzo flour and replaced it with 1/4 cup of Trader Joe's GF all purpose flout. Seriously delicious!!! My husband and I were both thinking that adding a bit more flax seed and cinnamon in place of the cumin would make a delicious breakfast muffin.

Camilla

Monday 23rd of November 2020

Akesia, you have made my morning! I love the sound of your adjustments. And oh my goodness, yes to replacing the cumin with sweet spices for breakfast :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe