Vegan Polenta Bread

Satisfy your craving for hearty, homemade bread with this flavorful Vegan Polenta Bread—a gluten-free and dairy-free delight perfect for any occasion. Made with a blend of polenta and all-purpose gluten-free flour, this bread boasts a subtle earthiness and a tender texture, while dried rosemary and nutritional yeast add a savory twist. The recipe leans on almond milk and apple cider vinegar to create a vegan buttermilk, ensuring a balanced, moist crumb. Naturally sweetened with maple syrup and enriched with olive oil, this wholesome loaf is as versatile as it is delicious. Whether served warm with your favorite plant-based spread or toasted as a hearty accompaniment to soups and salads, this easy, one-bowl recipe—ready in just under an hour—is sure to become a staple in your kitchen.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 180 grams Polenta (cornmeal)
• 120 grams All-purpose gluten-free flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Dried rosemary
• 2 tablespoons Nutritional yeast
• 240 milliliters Unsweetened almond milk
• 2 teaspoons Apple cider vinegar
• 60 milliliters Olive oil
• 2 tablespoons Maple syrup

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, combine the polenta, gluten-free flour, baking powder, baking soda, salt, dried rosemary, and nutritional yeast. Mix well to ensure all the dry ingredients are evenly distributed.

Step 3

In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.

Step 4

Add the olive oil and maple syrup to the almond milk mixture, stirring until well combined.

Step 5

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over mix, as this can lead to denser bread.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted into the center of the bread comes out clean.

Step 8

Allow the polenta bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 9

Slice and serve the bread once it has cooled. Enjoy it plain, toasted, or with your favorite vegan toppings.

Nutrition Facts

Serving size	(671.7g)

Amount per serving	% Daily Value*
Calories	1809.6

Total Fat 64.5g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 3503.8mg	0%
Total Carbohydrate 269.9g	0%
Dietary Fiber 12.6g	0%
Total Sugars 28.0g
Protein 29.1g	0%

Vitamin D 89.1IU	0%
Calcium 455.3mg	0%
Iron 7.3mg	0%
Potassium 685.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 6.6%

Carbs: 60.8%