Hearty Gluten-Free Cornbread


I used to have a buttery cornbread muffin for breakfast every morning. I love the grittiness and sweet flavor of the corn. However, the refined white flour muffin I used to eat didn't offer much nutrition. Although delicious, it didn't provide me with lasting energy and I was often hungry an hour later! While there is nothing inherently wrong with the original muffin or enjoying a standard corn muffin if you crave it, I prefer to mostly power my body with nutrients that will fuel my performance. This cornbread is inspired by various macrobiotic hotspots in NYC. The base is brown rice and oats, so it's hearty and satisfying. It contains protein, whole grains, and the wonderful benefits of coconut oil. Definitely beats my greasy old muffin. Not to mention, it tastes so much better. Honestly, the wholesome ingredients are so flavorful. It's delicious slathered in tahini. 

Makes 1 loaf (approx 8 slices)

  • Ingredients:
  • 3 cups cooked brown rice
  • 1 1/3 cup rolled oats
  • 1 1/3 cup cornmeal
  • 1 flax egg (1tbsp flax meal with 3 tbsp water)
  • 1 shredded carrot (optional)
  • 1/2 tablespoon himilayan pink sea salt
  • 3 cups pure unfiltered apple juice
  • 1/4 cup melted coconut oil
  • 2 tablespoons roasted sesame seeds


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cook 1 cup dry rice with 2 cups of boiling water according to package instructions to make 3 cups of cooked rice. 
  3. Once cooked, combine all of the ingredients in a mixing bowl. To make the flax egg, combine 3 tbsp water with 1 tbsp ground flax seeds and let it sit until it becomes gelatinous. 
  4. Lightly spray a loaf pan with coconut oil spray (or melted coconut oil) and sprinkle with sesame seeds. The sesame seeds were inspired by Angelica Kitchen. This prevents the bread from sticking to the pan and adds a delicious toasty sesame flavor.
  5. Bake for 75-90 minutes (depending on the strength of your oven). It's done when a toothpick comes out clean. Cool before you devour the loaf in 2 days like my family and I did! I enjoyed this slathered with tahini for breakfast, a side for a salad at lunch, and part of a macrobiotic plate for dinner. Hope you love it as well!