35+ Delicious Dairy-Free Corn Flour Recipes to Satisfy Every Craving

If you’re looking for versatile, gluten-free, and dairy-free meal ideas, corn flour is an essential pantry staple.

Known for its mild flavor and fine texture, corn flour can be used in a variety of recipes to create delicious and satisfying dishes, from savory meals to sweet treats.

Whether you’re following a dairy-free lifestyle due to allergies, dietary restrictions, or simply looking to explore more plant-based options, corn flour provides a perfect foundation for creating tasty, dairy-free dishes.

This collection of 35+ dairy-free corn flour recipes will help you discover how to use corn flour in ways you might never have imagined!

From fluffy pancakes to crispy fritters and even creamy puddings, these recipes are sure to inspire your next dairy-free cooking adventure.

So, let’s dive into these flavorful and easy-to-make dishes that will cater to every craving!

35+ Delicious Dairy-Free Corn Flour Recipes to Satisfy Every Craving

Dairy-free cooking doesn’t have to be bland or boring, and these 35+ corn flour recipes prove just that!

Whether you’re preparing a comforting side dish, a sweet dessert, or a hearty main course, corn flour can be the perfect alternative to traditional wheat flour.

Its unique texture and mild flavor make it ideal for both sweet and savory recipes, allowing you to get creative in the kitchen.

So, next time you’re in the mood to try something new or need a dairy-free option, turn to these corn flour recipes for inspiration.

With a little creativity, you can enjoy delicious and satisfying meals without the need for dairy.

Dairy-Free Corn Flour Pancakes

These fluffy dairy-free corn flour pancakes are the perfect breakfast option for anyone looking for a gluten-free or dairy-free alternative. Using corn flour gives them a light, slightly sweet flavor with a tender texture. They’re easy to make, and you can top them with fresh fruit, maple syrup, or even a dairy-free butter spread for a delightful meal.

Ingredients:

• 1 cup corn flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup almond milk (or any dairy-free milk of your choice)
• 1 egg (or egg substitute)
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together corn flour, baking powder, sugar, and salt.
2. In a separate bowl, combine the almond milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable; adjust with a little more milk if needed.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat until all batter is used, keeping pancakes warm on a plate covered with a clean towel.
7. Serve with your favorite toppings like maple syrup, fresh fruit, or dairy-free butter.

These dairy-free corn flour pancakes are not only delicious but also incredibly versatile. Whether you’re serving them for breakfast or a weekend brunch, they can be customized with various toppings, and they offer a wonderful texture thanks to the corn flour. The sweetness of the batter combined with the light and airy finish makes for a delightful morning treat. Additionally, they’re a great option for those with dietary restrictions, ensuring no one misses out on this delicious breakfast classic.

Dairy-Free Corn Flour Tortillas

These homemade dairy-free corn flour tortillas are soft, pliable, and perfect for tacos, wraps, or as a side to any Mexican meal. Corn flour gives them an authentic taste and texture, while being completely dairy-free, making them a great option for anyone avoiding dairy or gluten. With just a few simple ingredients, you can make these tortillas in no time.

Ingredients:

• 2 cups corn flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons vegetable oil

Instructions:

1. In a large bowl, combine the corn flour and salt.
2. Slowly add the warm water and oil to the dry ingredients. Stir until a dough begins to form.
3. Knead the dough for about 5 minutes, adding a little extra water if it feels too dry. The dough should be soft and smooth.
4. Divide the dough into 8 equal portions and roll each into a ball.
5. On a lightly floured surface, roll each ball of dough into a thin circle, about 6 inches in diameter.
6. Heat a large skillet or griddle over medium-high heat. Once hot, place a tortilla in the skillet and cook for about 1-2 minutes per side, until small brown spots appear and the tortilla puffs up slightly.
7. Repeat with the remaining dough balls, keeping cooked tortillas warm in a clean kitchen towel.
8. Serve immediately with your favorite fillings or store in an airtight container for later use.

These dairy-free corn flour tortillas are a fantastic addition to any meal, from tacos to quesadillas. Their soft, pliable texture makes them a perfect base for your favorite fillings, while the use of corn flour ensures an authentic flavor and a gluten-free alternative. Homemade tortillas are much fresher than store-bought versions, and you can control the ingredients to keep them free of any unwanted additives or preservatives. Whether you’re cooking for a crowd or meal prepping for the week, these tortillas are sure to satisfy your craving for a delicious and versatile bread alternative.

Dairy-Free Corn Flour Muffins

These dairy-free corn flour muffins are a wonderful treat for breakfast or as a snack. The corn flour adds a delightful texture, making these muffins light yet satisfying. They are naturally sweetened with maple syrup, offering a hint of sweetness without being overly sugary. These muffins are a perfect option for those avoiding dairy and gluten but still want a delicious homemade baked good.

Ingredients:

• 1 cup corn flour
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs (or egg substitute)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the corn flour, oat flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the maple syrup, almond milk, oil, vanilla extract, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Serve warm or store in an airtight container for later.

These dairy-free corn flour muffins are a perfect balance of flavor and texture, with the corn flour adding a unique touch to this classic muffin recipe. They’re moist, subtly sweet, and completely dairy-free, making them a great option for anyone with dietary restrictions or looking for a healthier alternative to traditional muffins. Whether enjoyed with a cup of coffee or as a midday snack, these muffins are sure to become a staple in your dairy-free baking repertoire. They’re simple to make, and the delightful aroma filling your kitchen is an added bonus!

Dairy-Free Corn Flour Bread

This dairy-free corn flour bread is soft, moist, and has a slightly sweet corn flavor. It’s perfect for anyone on a gluten-free or dairy-free diet, yet it doesn’t compromise on taste or texture. The bread works well as a side to soups, salads, or served with your favorite spreads. With just a handful of ingredients, it’s easy to whip up a batch that the whole family will enjoy.

Ingredients:

• 2 cups corn flour
• 1/2 cup rice flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup water
• 1 teaspoon apple cider vinegar
• 1 tablespoon maple syrup (optional, for added sweetness)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the corn flour, rice flour, baking powder, and salt.
3. In a separate bowl, combine the olive oil, water, apple cider vinegar, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until the mixture forms a thick batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Slice and serve with your favorite spreads or as a side to your meal.

This dairy-free corn flour bread is incredibly versatile and can easily be incorporated into any meal. Its tender crumb and subtly sweet flavor make it a crowd-pleaser, even for those without dietary restrictions. The olive oil helps to keep the bread moist, while the combination of corn and rice flour ensures a light texture. Whether you’re enjoying it as a simple snack or serving it alongside your main course, this bread will not disappoint. Plus, it’s so simple to make and doesn’t require any complicated ingredients, making it perfect for beginner bakers!

Dairy-Free Corn Flour Waffles

These dairy-free corn flour waffles are crispy on the outside and soft on the inside, making them a perfect breakfast or brunch treat. The combination of corn flour and almond milk creates a light yet satisfying waffle with a natural sweetness. Serve them with fresh fruit, maple syrup, or a dairy-free whipped cream for a delightful start to your day.

Ingredients:

• 1 cup corn flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil
• 2 eggs (or egg substitute)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the corn flour, baking powder, salt, and sugar.
3. In a separate bowl, combine the almond milk, oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Lightly grease the waffle iron with non-stick spray or oil.
6. Pour the batter onto the waffle iron (amount will depend on the size of your waffle iron). Close and cook for 3-4 minutes, or until golden brown and crisp.
7. Carefully remove the waffle and place it on a plate. Repeat with the remaining batter.
8. Serve with your favorite toppings, such as fruit, maple syrup, or dairy-free whipped cream.

These dairy-free corn flour waffles are a delicious twist on the traditional waffle recipe. They’re light, crispy, and packed with flavor, offering a satisfying alternative for those avoiding dairy. The corn flour gives them a slightly sweet flavor, while the almond milk ensures the perfect texture. You can easily customize them with your favorite toppings, making them a versatile option for any occasion. Whether you’re feeding a crowd or just yourself, these waffles will surely brighten your morning and provide a tasty dairy-free breakfast option.

Dairy-Free Corn Flour Muffin Tops

For a unique treat, these dairy-free corn flour muffin tops offer the crispy, golden goodness of a muffin without the fuss of the full muffin. They’re perfect for a quick snack or breakfast, with a light and airy texture and a hint of sweetness. The corn flour creates a deliciously crumbly top, while the absence of dairy makes them ideal for those with lactose sensitivities.

Ingredients:

• 1 cup corn flour
• 1/2 cup oat flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil
• 1 tablespoon maple syrup (optional)
• 1 egg (or egg substitute)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the corn flour, oat flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, mix the almond milk, vegetable oil, maple syrup, and egg together until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 12-15 minutes, or until the muffin tops are golden and a toothpick comes out clean.
7. Allow the muffin tops to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
8. Serve with your favorite spread or enjoy as is.

These dairy-free corn flour muffin tops are a fun and easy treat for any occasion. The crispy edges paired with the soft and airy interior make them incredibly satisfying. They’re a great choice for anyone with dietary restrictions, as they are both dairy-free and easy to customize. Whether you’re looking for a quick snack or a breakfast on the go, these muffin tops provide the perfect balance of texture and flavor. Plus, they’re a breeze to make, so you can enjoy them whenever the craving strikes!

Dairy-Free Corn Flour Cornbread

This dairy-free corn flour cornbread is a savory, slightly sweet treat that pairs perfectly with chili, soups, or a holiday feast. The corn flour gives it a rich corn flavor and a tender crumb, while the absence of dairy makes it suitable for those with lactose intolerance or dairy allergies. It’s simple to prepare, making it a great addition to any meal.

Ingredients:

• 1 1/2 cups corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup maple syrup (or honey)
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil
• 2 eggs (or egg substitute)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a square baking dish or an 8-inch round cake pan.
2. In a large bowl, whisk together the corn flour, all-purpose flour, baking powder, and salt.
3. In a separate bowl, whisk together the maple syrup, almond milk, vegetable oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be thick.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack.
8. Slice and serve warm with your favorite meal.

This dairy-free corn flour cornbread is a fantastic side dish that complements a wide range of meals, from soups and stews to BBQs and holiday dinners. Its moist, crumbly texture and balanced flavor make it a favorite, even among those who don’t follow dairy-free diets. You can easily adjust the sweetness level by modifying the amount of maple syrup or honey, depending on your preference. With just a few ingredients, this cornbread is easy to make and perfect for any occasion.

Dairy-Free Corn Flour Biscuits

These dairy-free corn flour biscuits are light, flaky, and packed with corn flavor. Perfect for breakfast, brunch, or as a side with any meal, they’re quick to prepare and can be customized with herbs or spices to suit your taste. The corn flour makes them unique and adds a touch of sweetness while keeping them dairy-free and gluten-free (when using gluten-free flour).

Ingredients:

• 1 cup corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the corn flour, all-purpose flour, baking powder, and salt.
3. Add the vegetable oil to the dry ingredients and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
4. Add the almond milk and maple syrup (if using), stirring until the dough comes together.
5. Turn the dough onto a lightly floured surface and knead it a few times until smooth.
6. Roll the dough out to about 1-inch thickness and cut out biscuits using a round cutter.
7. Place the biscuits on the prepared baking sheet and bake for 10-12 minutes, or until golden brown on top.
8. Serve warm with your favorite dairy-free butter or jam.

These dairy-free corn flour biscuits are a delightful, comforting addition to any meal. Their light, fluffy texture and slightly sweet corn flavor make them a perfect side dish for breakfast or dinner. You can easily elevate the flavor by adding fresh herbs like rosemary or thyme, or keep them simple for a classic biscuit experience. They’re quick to make, and because they’re dairy-free, they cater to a variety of dietary needs without sacrificing taste. Enjoy them fresh from the oven for the best experience!

Dairy-Free Corn Flour Chocolate Chip Cookies

These dairy-free corn flour chocolate chip cookies are crispy on the outside and chewy on the inside, with just the right balance of sweetness and chocolatey goodness. The corn flour adds a unique texture and flavor, making them a delicious alternative to traditional cookies. They’re perfect for anyone who loves a classic treat with a twist, without any dairy.

Ingredients:

• 1 cup corn flour
• 1/2 cup oat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the corn flour, oat flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, brown sugar, maple syrup, vanilla extract, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the dairy-free chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are golden brown and the cookies are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy with a glass of dairy-free milk!

These dairy-free corn flour chocolate chip cookies are the perfect treat to satisfy your sweet tooth without the dairy. The corn flour adds a lovely texture, while the combination of coconut oil and maple syrup keeps them soft and chewy. These cookies are a great option for dairy-free eaters and can be enjoyed by everyone. With just the right amount of sweetness and chocolate, they’re bound to become a favorite in your cookie repertoire. Make a batch today, and enjoy the delicious results!

Dairy-Free Corn Flour Pancakes

These dairy-free corn flour pancakes are light, fluffy, and full of flavor. The corn flour gives them a natural sweetness and a delicate texture that makes them the perfect breakfast treat. They’re also simple to prepare, requiring just a few ingredients, and can be served with your favorite toppings like maple syrup, fruit, or a dairy-free butter spread.

Ingredients:

• 1 cup corn flour
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons maple syrup (optional for added sweetness)
• 1 cup almond milk (or any dairy-free milk)
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 egg (or egg substitute)

Instructions:

1. In a large bowl, whisk together the corn flour, all-purpose flour, baking powder, and salt.
2. In another bowl, whisk the almond milk, vegetable oil, maple syrup, vanilla extract, and egg together until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with a little oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Remove the pancakes from the skillet and place them on a plate.
7. Serve warm with your favorite toppings such as fruit, maple syrup, or dairy-free whipped cream.

These dairy-free corn flour pancakes offer a wonderful twist on the traditional pancake recipe. The corn flour gives them a slightly sweet, corn-rich flavor that pairs perfectly with syrup, fruit, or your favorite spread. They’re easy to make and perfect for anyone who avoids dairy, yet they deliver the same fluffy, delicious texture you love in a classic pancake. Serve them for a comforting breakfast or brunch that everyone can enjoy, whether they follow a dairy-free diet or not.

Dairy-Free Corn Flour Tortillas

These dairy-free corn flour tortillas are soft, pliable, and full of flavor, making them perfect for tacos, burritos, or wraps. The combination of corn flour and a simple set of ingredients ensures they’re quick to make and require minimal effort. Plus, they’re naturally dairy-free and gluten-free (when using gluten-free corn flour), making them a great alternative for those with dietary restrictions.

Ingredients:

• 1 1/2 cups corn flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup vegetable oil
• 1/2 cup warm water (more if needed)

Instructions:

1. In a large bowl, whisk together the corn flour, salt, and baking powder.
2. Add the vegetable oil and mix until the flour resembles coarse crumbs.
3. Gradually add the warm water, stirring constantly, until the dough comes together. You may need to add a little more water if the dough is too dry.
4. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Roll each ball into a thin circle, about 6 inches in diameter, using a rolling pin.
7. Heat a non-stick skillet over medium-high heat. Once hot, place the tortilla in the skillet and cook for 1-2 minutes, or until bubbles begin to form. Flip and cook for another 30 seconds to 1 minute, or until lightly golden.
8. Remove the tortilla from the skillet and keep warm. Repeat with the remaining dough balls.
9. Serve with your favorite fillings such as beans, veggies, or protein.

These dairy-free corn flour tortillas are an essential recipe for anyone craving authentic Mexican food without the dairy. They are incredibly easy to make and yield soft, pliable tortillas that are perfect for wraps, tacos, or fajitas. The dough comes together quickly and can be customized with your favorite spices for added flavor. They’re a great gluten-free option as well, making them versatile for various dietary needs. Serve them with your favorite fillings for a satisfying meal that everyone can enjoy.

Dairy-Free Corn Flour Scones

These dairy-free corn flour scones are perfect for a light afternoon tea or a quick breakfast. Their texture is crumbly, yet soft, and the natural sweetness of the corn flour makes them an irresistible treat. They’re easy to make and, with the addition of a few simple ingredients, you’ll have a batch of golden, flaky scones in no time.

Ingredients:

• 1 1/2 cups corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, solidified
• 1/2 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the corn flour, all-purpose flour, sugar, baking powder, and salt.
3. Cut in the solidified coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour in the almond milk and vanilla extract, stirring until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times.
6. Roll the dough to about 1-inch thickness and cut into rounds using a biscuit cutter.
7. Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until golden brown on top.
8. Let the scones cool for a few minutes before serving.
9. Serve warm with your favorite jam or a dollop of dairy-free cream.

These dairy-free corn flour scones are a delightful treat that’s perfect for tea time or a comforting breakfast. The crumbly texture and lightly sweet flavor make them a delicious snack on their own, or paired with jam or dairy-free cream. They are simple to make, with no need for dairy, and are just as satisfying as traditional scones. With their golden, flaky crust and soft interior, they will surely become a favorite for anyone on a dairy-free or gluten-free diet.

Dairy-Free Corn Flour Pizza Crust

This dairy-free corn flour pizza crust is a flavorful and crispy alternative to traditional pizza dough. The corn flour adds a unique taste and texture, making it a great choice for anyone avoiding dairy or gluten. Whether you’re craving a classic margherita pizza or experimenting with new toppings, this crust serves as the perfect base for your favorite pizza creation.

Ingredients:

• 1 cup corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1 tablespoon olive oil
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup warm water
• 1 teaspoon dried oregano (optional)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the corn flour, all-purpose flour, salt, and dried oregano (if using).
3. Add the foamy yeast mixture and olive oil to the dry ingredients. Mix until the dough begins to form.
4. Turn the dough onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 475°F (245°C) and lightly grease a pizza stone or baking sheet.
7. Punch down the dough and divide it into two portions if making smaller pizzas. Roll the dough into a circle, about 1/4-inch thick.
8. Place the rolled dough onto the prepared baking stone or sheet and add your favorite toppings.
9. Bake for 10-12 minutes, or until the crust is golden brown and the edges are crispy.
10. Remove from the oven and allow to cool slightly before slicing and serving.

This dairy-free corn flour pizza crust is a delicious and satisfying base for any pizza lover. The combination of corn flour and yeast creates a golden, slightly crispy crust with a subtle corn flavor that pairs perfectly with both savory and sweet toppings. It’s a wonderful dairy-free, gluten-free option for pizza nights, and it’s easy to prepare with minimal ingredients. Whether you’re enjoying a traditional pizza or trying something new, this crust will become your go-to for pizza perfection.

Dairy-Free Corn Flour Veggie Fritters

These dairy-free corn flour veggie fritters are a perfect way to incorporate more vegetables into your diet while still enjoying a crispy, satisfying snack. The corn flour gives them a crunchy exterior, while the inside remains soft and full of flavor. These fritters are easy to prepare, packed with nutritious vegetables, and can be served as a snack, appetizer, or side dish.

Ingredients:

• 1 cup corn flour
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/2 cup chopped spinach (or other leafy greens)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup almond milk (or any dairy-free milk)
• 2 tablespoons olive oil (for frying)

Instructions:

1. In a large bowl, combine the grated zucchini, grated carrot, chopped spinach, onion, and garlic.
2. Add the corn flour, baking powder, salt, and pepper. Stir to combine.
3. Gradually add the almond milk, mixing until the mixture comes together as a thick batter. If the batter is too dry, add a little more almond milk until it holds together.
4. Heat olive oil in a large skillet over medium heat.
5. Using a spoon or your hands, form small fritters and place them in the skillet.
6. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
8. Serve warm with a dipping sauce or as a side dish.

These dairy-free corn flour veggie fritters are a delightful combination of crispy and tender textures. Packed with nutritious vegetables, they make a great snack or light meal that’s perfect for anyone following a dairy-free or gluten-free diet. The versatility of the recipe allows for customization with any veggies you have on hand, and the corn flour gives them a delicious crunch. Whether you’re looking for a healthy snack or an appetizer for a party, these fritters are sure to be a crowd-pleaser.

Dairy-Free Corn Flour Banana Bread

This dairy-free corn flour banana bread is moist, naturally sweetened, and packed with rich banana flavor. The corn flour gives the bread a slightly denser, yet wonderfully soft texture. It’s the perfect snack for those avoiding dairy, and its simple ingredients make it a quick and easy recipe to prepare. Enjoy it fresh out of the oven or as a satisfying treat later in the day.

Ingredients:

• 1 cup corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup maple syrup (or agave syrup)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs (or egg substitute)
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the corn flour, all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the mashed bananas, maple syrup, vegetable oil, vanilla extract, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. If using, fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice and enjoy!

This dairy-free corn flour banana bread is a comforting, easy-to-make treat that everyone can enjoy. The natural sweetness from the bananas and the slight corn flavor create a perfect balance, making it an irresistible snack. Whether served warm with a cup of tea or as a grab-and-go breakfast, it’s the ideal option for those with dietary restrictions. The corn flour gives it a unique texture, and the addition of chocolate chips is optional but adds an extra touch of indulgence. Perfect for any occasion, this banana bread will be a new favorite!

Dairy-Free Corn Flour Pancakes

These dairy-free corn flour pancakes are light, fluffy, and a perfect breakfast treat for those looking for a dairy-free alternative. The corn flour imparts a slightly sweet and nutty flavor to the pancakes, creating a comforting and satisfying meal. Served with maple syrup, fresh fruit, or your favorite topping, these pancakes are sure to become a breakfast staple in your household.

Ingredients:

• 1 cup corn flour
• 1 cup almond milk (or any dairy-free milk)
• 2 tablespoons vegetable oil
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon sugar (optional)

Instructions:

1. In a large bowl, whisk together the corn flour, baking powder, salt, and sugar (if using).
2. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add a little more almond milk to reach the desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake. Flip and cook for another 1-2 minutes, or until golden brown.
6. Remove from the skillet and serve warm with your favorite toppings.

These dairy-free corn flour pancakes are not only delicious but also incredibly easy to make. The corn flour adds a unique flavor that pairs wonderfully with the lightness of the almond milk, creating a pancake that’s both satisfying and comforting. Whether you enjoy them with syrup, fresh fruit, or a dusting of powdered sugar, these pancakes will surely become your go-to for a dairy-free breakfast. They’re a perfect way to start the day or a great treat for brunch with family and friends.

Dairy-Free Corn Flour Cornbread

This dairy-free cornbread is soft, moist, and full of that beloved cornbread flavor. With corn flour as the base, this bread has a slightly crumbly texture and a rich, slightly sweet taste. It’s perfect for pairing with soups, chili, or just as a snack. The recipe is quick and simple to prepare, and it delivers a delicious, comforting bread without any dairy.

Ingredients:

• 1 cup corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1/4 cup sugar (optional)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
2. In a large bowl, whisk together the corn flour, all-purpose flour, sugar (if using), baking powder, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and spread it out evenly.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before slicing and serving.

This dairy-free corn flour cornbread is a delicious and easy-to-make bread that can be served as a side dish or enjoyed on its own. The corn flour gives the cornbread a distinctive flavor and texture, while the almond milk keeps it moist without any dairy. It’s the perfect complement to soups, stews, or BBQ, and is simple enough to whip up for a weeknight meal. This cornbread is also versatile and can be enjoyed with a variety of toppings like vegan butter or honey for added sweetness.

Dairy-Free Corn Flour Chocolate Chip Cookies

These dairy-free corn flour chocolate chip cookies are a perfect treat for anyone craving a classic cookie without the dairy. The corn flour gives the cookies a slightly chewy and crumbly texture, while the chocolate chips add that irresistible sweetness. Whether you’re hosting a party, looking for a quick snack, or just satisfying your sweet tooth, these cookies are sure to be a hit.

Ingredients:

• 1 cup corn flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 cup coconut oil (or vegetable oil)
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dairy-free chocolate chips
• 1 tablespoon almond milk (or any dairy-free milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the corn flour, all-purpose flour, baking soda, and salt.
3. In a separate bowl, mix the coconut oil, brown sugar, maple syrup, and vanilla extract. Stir until smooth and well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. If the dough is too thick, add almond milk a little at a time to reach the desired consistency.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free corn flour chocolate chip cookies are the ultimate indulgence for anyone looking to satisfy their sweet tooth without the dairy. The combination of corn flour and chocolate chips creates a deliciously chewy and slightly crumbly texture, making each bite a delight. Perfect for a dairy-free dessert, snack, or party treat, these cookies will quickly become a favorite in your household. With simple ingredients and easy preparation, you’ll find yourself making these again and again!

Dairy-Free Corn Flour Tortillas

These dairy-free corn flour tortillas are soft, flexible, and perfect for tacos, burritos, or any Mexican dish. The corn flour gives them a slightly earthy flavor, while being naturally gluten-free. The tortillas come together quickly with just a few simple ingredients and can be used immediately or stored for later use. These tortillas are a great alternative for anyone avoiding dairy, and they bring a fresh, homemade touch to any meal.

Ingredients:

• 1 1/2 cups corn flour
• 1/4 teaspoon salt
• 3/4 cup warm water (more if needed)
• 1 tablespoon vegetable oil

Instructions:

1. In a large bowl, combine the corn flour and salt.
2. Slowly add the warm water, a little at a time, mixing with your hands or a spoon until the dough begins to come together.
3. Add the vegetable oil and knead the dough for about 2-3 minutes until it is smooth and elastic. If the dough feels too dry, add more water a tablespoon at a time. If it’s too sticky, add more corn flour.
4. Divide the dough into 8-10 small balls, depending on the size you prefer for your tortillas.
5. Roll each ball into a flat circle, using a rolling pin. Try to make them as thin as possible, about 1/8 inch thick.
6. Heat a large skillet or griddle over medium heat and lightly grease it with oil.
7. Place each tortilla in the skillet and cook for about 1-2 minutes on each side, or until light golden brown spots form.
8. Repeat with the remaining dough, stacking the tortillas on a plate and covering them with a clean cloth to keep warm.

These dairy-free corn flour tortillas are incredibly versatile and easy to make. They offer a delicious, dairy-free alternative to traditional tortillas and can be used for everything from tacos and burritos to wraps and quesadillas. The corn flour imparts a soft, authentic texture and taste that you can’t get from store-bought tortillas. Make a batch and enjoy them fresh, or store them for a quick meal later in the week!

Dairy-Free Corn Flour Veggie Fritters

These dairy-free corn flour veggie fritters are a flavorful and crispy dish packed with nutritious vegetables. The corn flour helps to bind the ingredients together, while also adding a slightly sweet taste and crispy texture when fried. Perfect as an appetizer, snack, or side dish, these fritters are sure to please even the pickiest eaters. They can be customized with your favorite veggies or herbs for a unique twist each time.

Ingredients:

• 1 cup corn flour
• 1 cup mixed vegetables (carrot, zucchini, bell pepper, etc.), finely chopped
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water (more if needed)
• Vegetable oil for frying

Instructions:

1. In a large mixing bowl, combine the corn flour, garlic powder, cumin, salt, and black pepper.
2. Add the chopped vegetables and parsley to the bowl, mixing everything together evenly.
3. Slowly add water to the mixture, stirring until the dough comes together into a thick batter. If the batter is too thick, add a bit more water until it’s spoonable but still holds its shape.
4. Heat a skillet over medium heat and add a thin layer of vegetable oil.
5. Scoop spoonfuls of the fritter batter into the skillet, flattening each spoonful into a small patty. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil.
7. Serve warm with your favorite dipping sauce or as a side dish.

These dairy-free corn flour veggie fritters are not only tasty but also a great way to sneak more vegetables into your diet. The combination of corn flour and vegetables makes them hearty and satisfying, while the frying process gives them a satisfying crunch. Whether you serve them as an appetizer, snack, or side dish, they are a crowd-pleaser that can easily be customized to suit your taste preferences.

Dairy-Free Corn Flour Mango Pudding

This dairy-free corn flour mango pudding is a sweet, creamy dessert that’s easy to make and full of tropical flavors. The corn flour helps to thicken the pudding, while the mango puree adds a fruity sweetness that’s hard to resist. Whether served chilled as a refreshing treat or at room temperature, this pudding is a delightful way to enjoy mango in a new, dairy-free format.

Ingredients:

• 1 cup mango puree (fresh or canned)
• 1/2 cup corn flour
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup sugar or sweetener of choice
• 1/4 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In a medium saucepan, combine the mango puree, coconut milk, and sugar over medium heat. Stir until the sugar is dissolved and the mixture is heated through.
2. In a separate small bowl, mix the corn flour with a little water to create a smooth slurry.
3. Gradually add the corn flour mixture into the saucepan, stirring continuously to avoid lumps.
4. Continue to cook over medium heat, stirring constantly until the pudding thickens to your desired consistency, about 5-7 minutes.
5. Once thickened, remove from heat and stir in the vanilla extract and a pinch of salt.
6. Pour the pudding into serving bowls and allow it to cool to room temperature, then refrigerate for at least 1 hour to set.
7. Serve chilled, topped with fresh fruit or a sprinkle of toasted coconut.

This dairy-free corn flour mango pudding is a deliciously creamy dessert that’s perfect for any occasion. The tropical sweetness of the mango combines beautifully with the richness of the coconut milk, creating a luxurious dessert without any dairy. Whether you’re enjoying it after a meal or serving it at a party, this pudding will be a hit with anyone looking for a light and fruity treat. It’s quick to make, naturally vegan, and sure to satisfy your sweet tooth.

Note: More recipes are coming soon!