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Caramelized Onion Corn Bread (raw, vegan, gluten-free)

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Bread, bread, bread, bread, bread, bread, bread!  I couldn’t be more thrilled to have bread back into our lives.  When I created this recipe I wanted the corn flavor to stand up to the caramelized onions, I wanted texture, I wanted a mouth watering smell… I wanted it to taste amazing.  Check, check and check…. and check!  I decided to use some dried corn from my pantry that was all ready and waiting to be used, yet I wanted the sweet, plump pop of a corn kernel when I sunk my teeth into the bread.  I feel that both forms of corn (dried and fresh) really added a nice texture and flavor.

Some of you may be new to seeing psyllium being used in a recipe.  This little seed is known for two main things: its high fiber content and its binding property.  It can be added into raw breads, smoothies, used to thicken sauces/dressings/batters, or to bind things like pie crusts and pie fillings. When using it however, be careful not to add to much as it could create an undesirable consistency.

It is a natural source of soluble fiber.  Having a little digestive issue?  It can be helpful for both constipation and diarrhea and used to help relieve a variety of gastrointestinal disorders.

This bread is wonderful on its own.  No spreads required BUT should you like to dress it up a bit I suggest taking equal parts of soften coconut butter and raw honey and mix them together. HEAVENLY!

Ingredients: yields 1 loaf

Dry Ingredients:

  • 1 cup rolled, gluten-free oats, ground to flour
  • 1 cup dried corn, ground
  • 1/4 cup psyllium
  • 1/4 cup + 2 Tbsp flax, ground to flour
  • 3 Tbsp raw coconut flour
  • 1 tsp Himalayan pink salt

Wet Ingredients:


  1. Making oat flour:  first make your oat flour but putting the oats in the food processor, processing until it reaches a fine flour consistency.
  2. Add ground dried corn, pysllium, ground flax, coconut flour, and salt.  Pulse till mixed.  Place in a large bowl.
  3. Add almond pulp, caramelized onions, corn kernels, almond milk, and honey.
    • Mix with your hands, making sure everything is well combines.
    • Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely.  If you do this, just add 1 Tbsp at a time.
  4. Remove the batter and shape into the desired size.  I pressed mine into a loaf pan and popped it out to get the shape.
  5. Dehydrate at 145 degrees for 1 hour to set the outer crust,
  6. Remove and slice the bread into 1″ thickness.  Lay them flat on the mesh tray.
  7. Reduce the temp to 115 degrees and continue to dry for 10+ hours.
  8. Side note – Although not raw, this bread toasts up nicely.  Just ask my husband.  haha

The Institute of Culinary Ingredients™

  • Raw honey isn’t vegan but I still use now and again.  Read (here) why I like to.
  • Learn about the wonderful characteristics of Raw Coconut Nectar (here).
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • How does psyllium work in a recipe? Learn more (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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15 thoughts on “Caramelized Onion Corn Bread (raw, vegan, gluten-free)

  1. Karen says:

    Ever done any wraps with coconut flour??? Young thai coconuts are nice and everything but…the flour is readily available and way easier to use! Thanks ….love the site by the way..inspiring!!! : )

    • amie-sue says:

      No I haven’t Karen. Sounds interesting though. I love wraps! I love young Thai coconuts but they can be expensive and hard to find. Have a wonderful day Karen, amie sue

  2. What a recipe! Cannot wait to get my hands on a dehydrater. Yummmm! Love all your recipes. Thanks for sharing!

  3. Michelle says:

    How much Oat flour? Sorry didn’t see amount.

    Thank you!:))

  4. Jennifer says:

    I’m a little tired, but it says to make oat flour-I don’t see it in the ingredients -how much oat flour?

    • amie-sue says:

      Hi Jennifer, I added it, something went cooky when I saved the recipe. Should all be fixed now. Sorry about that. amie sue

  5. Pam says:

    Hi there, can I use psyllium husk instead of just psyllium? My health food store only carries the husk.

  6. Rhondy says:

    Hello Again Amie,

    Your website is my go to place when I am looking for reliable recipes to prepare for special occasions and for general use.

    The raw caramelized onion corn bread idea is great, but I do not use corn in the diet because of concerns regarding fungus contamination.

    However, I enjoyed cornbread as a girl and now as a “healthier” eater I would like to have a raw version for myself and my family. I am considering making the bread substituting ground millet for the corn. I have goggled and found some who have used millet to replace cornmeal in baked cornbread recipes and who claim it produces a cornbread like taste and texture.

    I know that you cannot speak concerning other recipes you are unfamiliar with, but what do you think I can substitute in place of whole dried corn? Would leaving it out compromise the recipe? What modification would I need to make to the recipe if I took out the dried corn. Please let know if I should try the recipe with substitutions or try another one of your recipes.


  7. Silvia says:

    Hello Amie-Sue:
    Another great recipe I would love to try!

    Question: Can I replace the psyllium with anything else?
    I´m from Argentina and haven´t been able to find the psyllium here or haven´t been able to translate it properly :)

    Thanks in advance for your help

    • amie-sue says:

      Good evening Silvia,

      I understand that it can be a challenge to find certain ingredients in other countries. You can use ground chia or flax seeds. Maybe just add another 2 Tbsp worth in place of it. Psyllium adds a nice spongy type texture but the bread will just as tasty without. :) Let me know how it goes it if you give it a try. We loved this bread… ummmmmm Blessings, amie sue

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