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Caramelized Onion Corn Bread

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Raw Gluten-Free Caramelized Onion Corn Bread Slices

~ raw, vegan, gluten-free ~

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!

Dried corn… the key ingredient

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) added a nice texture and flavor.

Spongy Bread

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 is also what gives the bread the spongy texture that gluten usually provides.

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 too much as it could create an undesirable consistency.

It is a natural source of soluble fiber. Are you having a little digestive issue?  It can be helpful for both constipation and diarrhea and used to help relieve a variety of gastrointestinal disorders.  But be sure to up your water intake.  That is always a smart thing to do anyway when consuming dried foods as they can be drying on the body.

This bread is terrific on its own.  No spreads required, BUT should you like to dress it up a bit, I suggest mixing equal parts of softened coconut butter and raw honey. HEAVENLY!

Vegan Caramelized Onion Corn Bread SlicesIngredients:

Yields 1 loaf

Dry Ingredients:

Wet Ingredients:


  1. Making oat flour:  first, make your oat flour but putting the oats in the food processor, processing until it reaches an excellent flour consistency.
  2. Add ground dried corn, psyllium, 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 combined.
    • Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely.  If you do this, add 1 Tbsp at a time.
  4. Remove the batter and shape it 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 6-10 hours.
    • It is up to you how much moisture you want to be left in the slices. So keep an eye on them and document that time frame for future loaves of raw bread.
  8. Side note – Although not raw, this bread toasts up nicely.  Just ask my husband.  haha

Vegan Caramelized Onion Corn Bread Slices on a Dehydrator TrayThe Institute of Culinary Ingredients™

Culinary Explanations:

21 thoughts on “Caramelized Onion Corn Bread

  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

  8. Hummie2 says:

    Hi, Amie My Dehydrator shelf’s are only two inches in height. I did make this bread receipt, But my bread slices were only 1 inch in thickness…but the flavor of this bread is amazingly good. Any ideas?

    P.S. I might have to invest in a different Dehydrator.

    • amie-sue says:

      Good morning Hummie2,

      I am sure what you are meaning when you ask for ideas. It looks like you did the only thing you could… slice the bread according to what your dehydrator can handle. You have two other options, like you said, perhaps invest in a different dehydrator that has an open cavity. I highly recommend the Excalibur, https://nouveauraw.com/equipment/dehydrator-supplies/.

      The only other option is to use the oven method. There is a link within the post that takes you to the posting that I wrote up on how to use your oven at low temps.

      Does that help? Have a wonderful day! amie sue

  9. veganmjb says:


    I love your bread recipes. They’re absolutely delicious. However, I am in need of one that is completely sugar free (no corn, no agave, no dates). Do you have such a recipe?

    Please and thank you.

  10. Rhondy says:

    Hello Amie-Sue

    Love the many of the additions to your website.

    I am still in love with your recipes and have bonded with many of them until… !

    Quick question regarding this bread recipe: What may I sub in place of the oat flour. I have for many years used oat flour as the recipe specifies, however, my diet has changed and I must eliminate the oats. Will buckwheat flour work? Or is there another gluten free flour that may work?

    Thank as always… thank you.

    Will wait to hear from you .

    • amie-sue says:

      Good day, Rhondy,

      I am thrilled to hear that you are enjoying the recipes and the new content categories. :) Regarding the substitution for oat flour… you could use buckwheat flour. If you want to maximize the nutrition, I would soak, sprout, dehydrate, and lightly grind it to a flour. If you don’t want to go through that process, I would then take the whole buckwheat kernels and lightly blend them to a flour. I wouldn’t use store-bought in fear of it being too fine and dense once added to the recipe. I hope that makes sense. When working with raw “cooking” techniques, we have to make slight adjustments to recreate textures and flavors.

      Keep me posted how it goes! blessings, amie sue

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