The English Post

Gluten free cornmeal ciambella

Written by Veronica Lavenia

This delicious gluten free cornmeal ciambella is so light and soft. It is made with organic stone ground cormeal flour from maize and brown rice flour. These gluten free, unrefined flours are so flavorful and nutritious.

There are different varieties of corn flour, depending on the grinding. The most popular variety is that for instant polenta. It is a pre-cooked flour that does not need to incorporate water for many hours as it does for ground flour. Fine-grained corn flour is ideal for cakes and cookies/ biscuits.

Cornmeal and rice flour are precious allies for those suffering from gluten intolerance and for those who prefer light and digestible sweets. Cashew milk gives a particularly soft and moist texture to this cake.

Perfect for the soaking in milk or with tea, this cake can be also stuffed with  a creamy homemade strawberry jam.


Gluten free cornmeal ciambella: Ingredients

Serves 8/10

For the homemade strawberry jam

500 g (14 oz)strawberries

250 (9 oz) coconut sugar

The juice of one lemon

For the cake

3 organic free range eggs

80 g (3 oz) coconut sugar

100 ml (fl oz) milk (or other plant based milk)

80 ml (3 fl oz) high oleic sunflower oil

1 tsp vanilla powder

200 g (7 oz) stone ground cornflour/cormeal, sifted

150 g  (5 oz) brown rice flour, sifted

2 tsp baking powder

Ciambella soffice con farina di mais

© Ph. Veronica Lavenia

Gluten free cornmeal ciambella: Method

  1. Wash the strawberries and cook with the sugar and lemon juice for about 20 minutes. Mix the jam with a hand blender. Leave to stand at room temperature.
  2. In a bowl, beat the eggs with coconut sugar, cashew milk, sunflower oil and vanilla.
  3. In another bowl, mix the flours with the baking powder.
  4. Pour the dry ingredients into liquid ones little by little and mix quickly.
  5. Pour the dough into a mold and bake at 180°C (350°F/Gas 4), for 35 minutes.
  6. If desired, stuff the cake with strawberry jam.

© Ph. Veronica Lavenia

Don’t miss:

Fluffy lemon cakes

Strawberry cakes

Vegan chocolate strawberry cake


About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.