Classis Style, Desserts, Vegan & Gluten-Free Recipes

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Easy Corn Flour Bread

This easy corn flour loaf is soft, fluffy, and tender. It’s the perfect snack for tea time, breakfast or any other occasion. This quick bread only requires 8 ingredients, and it’s ready in less than an hour. It’s totally gluten free, and milk-free but no one cares. You can freeze a couple of loaves to enjoy this gluten-free bread at any time!

What is corn flour?

Corn Flour is made by grinding the whole kernels of corn to a fine, pale yellow powder. This flour is gluten-free by nature, so it’s perfect for Celiacs or those with gluten intolerances.

corn flour is not the same thing as corn flour. is only made from the starchy portion of corn and is then processed into a white powder.

The same is not true for corn meal. This is a coarse, yellow meal made from dried corn kernels that has a sand like texture.

Why this recipe works

This recipe is foolproof. This corn flour bread is made with just eight simple ingredients. It takes an hour to make a loaf.

This bread is fluffy, addictive and sweet enough to satisfy hunger without being overly sweet. You can enjoy it at breakfast, for tea or any other time.

It’s also dairy free (so Celiacs and those with gluten intolerances and dairy allergies can enjoy this! It’s so good that no one will notice! You can trust me on this!


There’s nothing better than baking a homemade loaf of bread. While I enjoy baking yeast breads, such as this fluffy, soft white bread or this brown rice bread I also like to bake quick breads.

Baking powder is used to leaven quick breads instead of yeast. This means that the preparation time for these quick breads is much faster because there’s no need for rising time. They are perfect for when you need to make something quickly or if you want to eat something tasty and fast.


Easy Corn Flour Bread

Easy Corn Flour Bread

This easy corn flour loaf is soft, fluffy, and tender. It's the perfect snack for tea time, breakfast or any other occasion. This quick bread only requires 8 ingredients, and it's ready in less than an hour. It's totally gluten free, and milk-free but no one cares. You can freeze a couple of loaves to enjoy this gluten-free bread at any time!
Total Time 55 minutes
Course Breakfast
Servings 1 Loaf


  • 1 cup corn flour
  • 1 cup gluten-free all-purpose flour
  • 2/3  cups white sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 4 large eggs room temperature, beaten
  • 1 cup almond milk
  • 1/3 cup sunflower oil


  • Preheat and Grease: Preheat oven to 350F and grease an 8″ x 4″ metal loaf pan .
  • Whisk Dry Ingredients: In a large bowl, whisk the corn flour, gluten-free all-purpose flour, sugar, baking powder and salt together until combined.
  • Add Wet Ingredients to form Batter: Add the beaten eggs, almond milk, and vegetable oil, and whisk until you get a homogeneous pale yellow batter (the batter will be rather liquid and have a pourable consistency).
  • Transfer Batter to Pan: Pour the batter into the previously-greased loaf pan. Bake for 50 minutes to 1 hour until golden brown and a toothpick inserted in the middle comes out clean.
  • Cool Completely: Allow loaf to cool for at least 10 minutes in the pan before removing it and allowing it to finish cooling on a wire rack.
  • Slice and Enjoy: Once the loaf is cool, slice and enjoy!


Baking powder: Use gluten-free baking powder if you have Celiac disease or are gluten intolerant. Baking powder will give this corn flour loaf its fluffy texture since we don't use yeast.
Sugar I chose white granulated, but you can use brown or light brown sugar if that's what you prefer. If you use light brown or dark brown sugar, the color of the interior will be darker (instead the pale yellow that is shown in the pictures). If you have diabetes, I recommend that you use Lakanto Monkfruit Sweetener. It is a sugar substitute with a zero glycemic rating.
Sunflower oil: Because I always have sunflower oil on hand, I use it. You can use any neutral vegetable oil. If you're not lactose intolerant, you could also use melted Butter.
Almond milk: I used my 5-minute homemade almond milk but you can use other non-dairy products such as Cashew milk or rice milk, Sunflower seed milk, or Soy Milk if you like. If you're not lactose intolerant, you could also use regular dairy milk.
Corn flour: Note corn powder IS NOT the same thing as corn starch or corn meal.
Eggs If you have eggs that were in the fridge, you can warm them a bit by putting them under warm water before removing them. This recipe is not possible without eggs because they are needed to help the bread rise and for it to bind. Aquafaba can be used as an alternative to eggs if you're allergic. Please let me how you get on if you try it without eggs.
All-Purpose Gluten-Free Flour: To ensure a light, tender texture, I recommend using a high-quality gluten-free blend made of lighter flours and starches (such as rice flour, cornstarch, tapioca or potato starch). I DO NOT recommend using flour blends with heavier starches and flours (such as garbanzo beans flour), as this will result in a more dense final texture.
Metal Pan: It is highly recommended that you use a metallic loaf pan, as it allows for the sides of your loaf to cook evenly. This creates a golden brown crust all around. A glass or ceramic pan is unlikely to produce the same color on all sides.
Storing/Freezing To Store, place the cooled bread in an airtight container in the fridge for up to five days. Wrap the cooled loaf in plastic wrap to freeze. This can be done for up 3 months. Before slicing, let the bread completely thaw in the fridge overnight.


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