Gluten-Free Slow Cooker Corn Bread

When you’re gluten-free, one of the hardest foods to replace can be bread. This easy recipe for gluten-free cornbread is baked right in your slow cooker. Perfect as a side for weeknight meals or to use in stuffing for the holidays!

Serves: 12Hands-on: 15 minutesTotal: 7 hours 30 minutesDifficulty: Easy

Serves: 12


  • 1⁄3 cup brown rice flour
  • 2⁄3 cup arrowroot starch
  • 2⁄3 cup gluten-free cornmeal
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3 Tbsp. sugar
  • 1⁄4 cup oil
  • 2 large eggs
  • 1 cup milk


  • In a large bowl whisk together brown rice flour, arrowroot starch, and cornmeal. Add xanthan gum, baking powder, salt, and sugar. Mix together thoroughly.
  • In a smaller bowl mix together the oil, eggs, and milk.
  • Mix wet ingredients into dry ingredients with a fork, until you have a thick batter.
  • Grease 3 emptied and cleaned aluminum cans (15 oz.) and place 1⁄3 of the cornbread batter into each can. The cans will be about half full.
  • Place the cans in a 4-quart slow cooker. Pour 1⁄2 cup of water around the cans.
  • Cover the slow cooker and vent the lid with a chopstick. Cook on low for 6 to 7 hours. Bread should rise and double in size and become golden brown on top when done.
  • Remove cans of bread carefully from slow cooker and allow bread to cool before removing from cans. Slice each loaf into 4 round pieces of bread. Serve warm.