Can you freeze gluten-free cornbread?

Yes! Gluten-free cornbread freezes surprisingly well. Let it cool completely, then wrap it tightly in foil or store in a freezer-safe bag. It’ll keep for up to 2 months. To reheat, pop it in the oven at 300°F for 10–15 minutes or microwave individual slices for 30–60 seconds.

Why is cornbread not always gluten-free?

Traditional cornbread recipes often include all-purpose wheat flour, which contains gluten. Even cornmeal itself can be cross-contaminated during processing. To make sure your gluten-free loaded cornbread with BBQ chickpeas is truly safe, use certified gluten-free cornmeal and a trusted gluten-free flour blend.

What is the best flour for gluten-free cornbread?

A 1-to-1 gluten-free baking blend works best, especially one with xanthan gum. These blends mimic the structure of wheat flour and give cornbread a tender crumb. If you’re unsure where to start, try the blend used in my Everyday Gluten-Free Pancakes it’s reliable and easy to find.

Does cooked cornbread freeze well?

Absolutely. After baking, let the cornbread cool, then wrap it tightly. It’s best to slice it before freezing so you can reheat only what you need. It tastes just as good toasted with a pat of vegan butter or as a quick side to soup or salad.

Gluten-Free loaded Cornbread with BBQ Chickpeas 1 Bold Cozy Recipe

Name: Gluten-Free Loaded Cornbread with BBQ Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup gluten-free cornmeal; 3/4 cup gluten-free all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup almond milk; 1 tbsp apple cider vinegar; 1/4 cup maple syrup; 1/4 cup olive oil; 1 1/2 cups cooked chickpeas; 2 tbsp tomato paste; 1 tbsp maple syrup (for BBQ layer); 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp mustard powder; 1 tbsp tamari or soy sauce

Gluten-Free Loaded Cornbread with BBQ Chickpeas

Gluten-free cornbread slice with BBQ chickpeas and vegan sour cream

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A cozy, gluten-free cornbread baked with smoky BBQ chickpeas for a bold and satisfying plant-based meal.

Author: Ella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Main Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup gluten-free cornmeal

3/4 cup gluten-free all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup almond milk

1 tbsp apple cider vinegar

1/4 cup maple syrup

1/4 cup olive oil

1 1/2 cups cooked chickpeas

2 tbsp tomato paste

1 tbsp maple syrup (for BBQ layer)

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp mustard powder

1 tbsp tamari or soy sauce

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Instructions

1. Preheat oven to 400°F. Place cast iron skillet in oven with 1 tbsp oil.

2. In a small bowl, mix almond milk and vinegar; set aside.

3. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.

4. Add almond milk mixture, maple syrup, and oil. Stir until just combined. Let rest 5 minutes.

5. In a small skillet, stir together chickpeas, tomato paste, maple syrup, spices, and tamari. Heat until thickened.

6. Carefully remove hot skillet from oven, pour in batter, and spread evenly.

7. Spoon BBQ chickpeas on top in an even layer.

8. Bake for 25–30 minutes until golden and a toothpick comes out clean.

9. Let cool 10 minutes before slicing and serving.

Notes

Store leftovers covered in the fridge for up to 3 days.

Freezes well wrap slices individually for easy reheating.

Great paired with slaw or soup.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 7g
Sodium: 310mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Find it online: https://diyprzepisy.com/gluten-free-loaded-cornbread-with-bbq-chickpeas/