3-Ingredient Protein Corn Bread – Gluten Free & Vegan Recipe

just three ingredients to make a healthy vegan cornbread thats topped with corn. Made with flax seeds so high in healthy omega fatty acids

Healthy bread recipe that’s high in protein and naturally gluten free. This vegan bread recipe is loaded with heart healthy fats, fibre and nutrition.

Just 3 ingredients are needed with very little prep time to make a bread that’s perfect for hummus, avocado or dipped in soup.

this cornbread is high in protein and tastes amazing especially when toasted. it's oil free and high fibre

As this protein bread is gluten free it is denser than normal bread.

Sadly it’s near impossible to make a gluten free easy bread that’s light without unhealthy ingredients.

Check out the video recipe to show the texture of this chickpea and cornbread.

gluten free cornbread recipe

I do like to toast my chickpea cornbread as it makes it very crunchy and tasty.

I bake for 10 minutes at 200c to “toast” it as it’s a bit small and could fall apart putting in a normal toaster.

easy healthy gluten free cornbread recipe that's free of wheat and very easy to make

This high protein bread is perfect with smashed avocado.

The corn on top of this healthy gluten free bread recipe doesn’t just look great but adds yummy texture.

vegan cornbread that's made without eggs or wheat flour, high in plant protein and nutrition.

I use golden flaxseed to make this 3 ingredient bread. You could use brown if you prefer (or that’s all you have) and the colour wouldn’t be as golden but it still tastes just as good.

Flaxseed and linseed are exactly the same thing.

a slice of toasted cornbread made with chickpea flour and frozen sweet corn

Chick pea flour can either be bought from a health food shop or an Asian shop.

I tend to buy from an Asian shop as its half the price! Often called gram flour in an Asian shop.

Some supermarkets do sell it in their ethnic section where I’ve picked up a 1kg bag for 99p.

Yield: 1 gluten free cornbread loaf

3 Ingredient Gluten Free Cornbread - High Protein

gluten free cornbread recipe

Easy to make high protein and vegan gluten free bread. Made from chickpeas, flaxseed and sweetcorn.

High in vegetables and nutrition. Perfect toasted for an amazing avocado toast or with any dips to make a complete meal.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


  • 2 cups / 350g frozen Sweetcorn
  • 1/2 cup / 75g ground Flaxseed
  • 1 cup / 90g Chickpea flour
  • 1/2 cup / 120ml water
  • 2 tbsp Sweetcorn to top


  1. Leave the sweetcorn to defrost overnight or somewhere warm for an hour.
  2. Preheat oven to 190c / 375f.
  3. Blend the sweetcorn with the water for a minute until all combined.
  4. Sift the chickpea flour
  5. Stir in the chickpea flour and flaxseeds until all mixed.
  6. Pour the gluten-free cornbread batter into a lined 1/2 loaf tin.
  7. Top with 2 tbsp of frozen sweetcorn and push the corn on top into the dough batter.
  8. Bake for 50 minutes, remove when the top is all golden.
  9. Leave to stand for 15 minutes. Then can be sliced, enjoyed or toasted.
  10. Eat within 3 days and store somewhere cool and dark.


You can grind up your own flaxseeds in a bullet style blender in a few seconds if you don't have pre-ground.

I like to use frozen sweetcorn as it's the most nutritious usually. But you can use fresh or tinned if you prefer.

Either defrost the sweetcorn overnight in a fridge or leave somewhere warm like a sunny windowsill for an hour to prepare.

Nutrition Information



Serving Size


Amount Per Serving Calories 92Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 7mgCarbohydrates 13gFiber 3gSugar 2gProtein 4g

Cornbread is typically a quick bread that’s made from cornmeal – a corn flour. Although this healthy recipe is made from whole corn to make it more nutritious and a portion of veg.

Whole corn is considered a vegetable, but when it’s processed then most governments consider it a grain and not a portion of fruit or veg.

This recipe uses chickpea flour, if you want a healthy cake recipe using chickpeas check out my chickpea strawberry cake recipe.


9 thoughts on “3-Ingredient Protein Corn Bread – Gluten Free & Vegan”

  1. Thanks, I really enjoyed this recipe: quick and easy, good ingredients, nice sweetness. I sprinkled some dried rosemary on top before baking. Cut into squares it’s perfect to take to work for our morning coffee break.

  2. Wondering about using ground roasted flax seeds in this recipe just because I accidentally bought them and want to use them up. What effect would this have on the recipe?

    1. Bastian Durward

      It probably would still work, I would just be a bit concerned about using roast ground flax seeds and cooking twice. Although recipes with peanut butter do work well so I expect this should. Sorry I can’t be more helful

  3. I just baked it but I don’t know why the middle of it was raw. Not sure what I did wrong. I baked for more than a hour.

    1. Bastian Durward

      Hi there, sorry to hear that. It can depend a lot on the ingredients and loaf tin. If it isn’t cooked slice and bake again instead of toasting and it will be great to eat 🙂

  4. Thoughts on making own chickpea flour from dried chickpeas ? I am able to achieve it if i use my normal blender then the remaining pieces in a coffee bean blender, however not sure if its worth all the effort as it truly does make a racket.

  5. This is a great little recipe, perfect for kids! Made it as a healthy offering for my one year old, as she just started being interested in finger foods and she loves it (& so do I)! It’s great cut into little slices an eaten out and about on adventures. I love that it’s nutritious and filling, with a nice, subtle flavour. I also found it to be more moist than I had expected, which was great as I didn’t want to have to add any topping or spread – we just wanted something to grab & go.

    I’ve never really baked and came across your site when looking for healthy birthday cake recipes. I’ve already tried this cornbread, the turmeric ginger cookies & peanut butter cookies.
    I love how accessible you’ve made your recipes.

    I was wondering if this cornbread recipe would work with other vegetables (like sweet potato or pumpkin, or even just adding grated beetroot/carrot, chopped spinach, etc. Just thinking of how to add extra nutrients in for my little girl.

    Thanks & keep up the healthy recipes ?

    1. Update: I tried this with other vegetables, to replace the corn, with great success. I did a beetroot batch, another with frozen peas & fresh spinach, and a steamed pumpkin batch. I used a basic equivalent measurement of the vegetables to the original 2 cups of corn. I didn’t add any topping to the loaf.
      All tasted great & cooked well (same time & temperature as original recipe). The beetroot batch was particularly nice & had great colour. I also really enjoyed the pumpkin version toasted and topped with macadamia nut butter.

      1. Bastian Durward

        Oh wow your variations sound amazing! I’ll definitely have to try those out. I like the idea of the green loaf but will try the beetroot one next!

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