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Gluten-Free Sage Cornbread

Fresh sage accents the flavour in this gluten-free cornbread.

Gluten-Free Sage Cornbread


  • 120 g (1 cup) cornmeal
  • 80 g (¾ cup) brown rice flour
  • 40 g (¼ cup) potato starch
  • 2½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt, optional
  • 1 tbsp (1 Tablespoon) fresh sage, chopped
  • 1 large egg
  • 240 ml (1 cup) low fat buttermilk
  • 60 ml (¼ cup) honey


  1. Heat the oven to 200°C (400°F). Coat a 23 cm x 13 cm (9-inch x 5-inch) loaf tin with cooking spray.
  2. In a bowl, stir together the cornmeal, rice flour, potato starch, baking powder, bicarbonate of soda, salt, and fresh sage. Set aside.
  3. Place large egg, buttermilk, and honey into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10.
  6. Blend for 20 seconds.
  7. Add the mixture to the bowl with the dry ingredients and stir together. Let stand 5 minutes.
  8. Spread batter into prepared tin and bake 20 to 30 minutes, or until crisp and brown on top and sides. Cool 15 minutes before slicing.

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