Corn-Free Millet ‘Cornbread’ – Gluten Free w/ Vegan Option

Corn Free Millet Cornbread - Gluten Free & Vegan

I was making a pot of my Easy Chili and wanted to have some cornbread to go with it.  Of course, that was a bit of problem since corn is on the no list.  When I hit Google to look for recipe brainstorms, I was came up with almost nothing.

While I am sure my 5 minute search was not exhaustive…it did prove to me one thing:  there are not a lot of corn-free cornbreads out there…and since it is a bit on oxymoron, it’s really no surprise.  Cornbread without corn isn’t really cornbread!

But I love a culinary challenge!  So I decided to do my own thing, and this time, it worked out beautifully!  In fact, I liked this so much, even if we could do corn again, I would choose this recipe.  It is just as delicious as any cornbread I’ve ever made, but it has a nutritional upper-hand with the millet.  Not to mention it is easier to avoid non GMO ingredients when staying away from corn, a biggy in the GM Monsanto world (don’t even get me started on THAT topic!)  Even my husband adores this bread.

I started with a cornbread recipe from Gluten Free Girl.  To all my corn-free compadres and those looking to expand their wholesome grain exposure: enjoy!

LUNCHBOX TIP: This could make a good change of pace for a different kind of sandwich in a lunchbox, or good just by itself for a whole grain!

4.0 from 1 reviews
Corn-Free Millet 'Cornbread'
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¼ cup sorghum flour
  • ¼ cup millet flour
  • ¼ cup potato starch (or any starch)
  • ¼ cup sweet rice flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon guar gum
  • ¾ teaspoon salt
  • ¼ cup Earth Balance or palm shortening
  • ½ cup egg whites or 2 whole eggs or 2 eggs worth egg replacer, or ¼ cup hot water w/ ¾ teaspoon gelatin
  • 1 cup any milk
  • 1 cup coarse ground millet (you make this yourself from whole millet and a spice/coffee grinder) or millet grits
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine all the ingredients through the guar gum and whisk together.
  3. Cut in the margarine or palm shortening using a pastry blender until mixture resembles coarse crumbs, much like scones or pie crusts.
  4. Make a well in the center of the ingredients and put the egg whites (or egg replacer) and milk in the center. Whisk until well incorporated.
  5. Coarsely grind whole millet in a coffee grinder until it resembles cornmeal. I did this in two batches. You don't want to do it too long to make more of a flour, you want some texture to mimic the corn texture in cornbread.
  6. Whisk in the millet grits . I have also used raw buckwheat groats for a different flavor but similar texture. The mixture will seem thin at first, and then will thicken quickly as the millet absorbs the liquid.
  7. Place batter in a greased 9" pan. I used my Demarle Flower Mold which requires no greasing (you can follow the link to order your own from a mom friend if you're interested).
  8. Bake in a 350 degree oven for about 30 minutes until a knife inserted in the center comes out clean.

 

Corn Free Millet Cornbread - Gluten Free & Vegan

This recipe was shared on Slightly Indulgent Tuesday, Monday Mania, Gluten-Free Wednesdays, Real Food Wednesday, Wholesome Wholegrain Cooking, and on Lunchbox Love

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Breads & Muffins, Sides & Salads
15 comments on “Corn-Free Millet ‘Cornbread’ – Gluten Free w/ Vegan Option
  1. Mrs. Mommy says:

    After watching King Corn, I will definitely be giving this one a try! Looks absolutely delicious!

  2. Tessa says:

    I for one have watched too many documentaries…I joke with my friends that I sometimes wish I could unlearn things…it would make my life easier. But of course, I power on, because it is what is right to do! Thanks for stopping by!

  3. Yum! We're having chili tonight. My husband is corn & gluten free (among other allergies) and I think he would love this. I have millet on hand (yay!), but no sorghum flour. I'll have to figure out a good sub for that.

    Thanks for sharing!

  4. I Love millet. How lovely to add it in bread. I have yet to try it in baking. Maybe I was a little intimidated, but this looks so lovely and light!

    I'm hosting the Wholesome Whole food Event. This month's theme is millet for lunch. If you have any millet recipes you'd like to share, we would love to have you over at Beyond The Peel. For more info see http://www.beyondthepeel.net/2011/09/wholesome-whole-grain-cooking-event-millet.html

  5. Mary says:

    Do you think egg replacer would work in this recipe? I'm going to give it a try :) Thank you for sharing.

  6. Tessa says:

    @ Mary – I have always had great luck with Enger-G! I would bet a flax/chia meal and water mixture would work too!! Let us know!

  7. Thanks Tessa for sharing this recipe over at Beyond The Peel. Your recipe has gathered a lot of interest! Such a lovely recipe.

  8. Tessa says:

    So glad you enjoyed it France!

  9. Anonymous says:

    What corn free GF flour could I sub the millet with? I don't have any. I have oat flour, brown rice, white rice, quinoa (yuck), tapioca starch, GF oats, buckwheat and Namaste GF Perfect Flour Blend.

    I don't know that I'll remember to check back for an answer, could you email it to me? a.snail.lover@gmail.com thanks :)

    -Ashley

  10. Madi says:

    Hi there, thanks so much for the recipe!
    I was wondering if you think tapioca starch would be an acceptable substitution for the potato starch here. Any thoughts/suggestions?

  11. Caryle says:

    If you can’t get ahold of sorghum flour, can you just substitute one of the others? Thank you in advance for answering.

    • Hi caryle! Sure you can, sorghum is a medium weight flour, so try more millet, brown rice, oat…refer to my gf flour/baking tips page for more….I list them by protein weights…so look thought the list of medium weight ones!

  12. Rosa says:

    Better that real cornbread.
    I made some substitutes as I did not have some ingredients
    I replaced potato starch for tapioca,
    sweet rice for almond flour and
    shortening for coconut oil

    Thank you, I will be making this often.
    I am trying to rate this recipe at 5 but it won’t let me, but I am giving it a 5.

2 Pings/Trackbacks for "Corn-Free Millet ‘Cornbread’ – Gluten Free w/ Vegan Option"
  1. [...] is creamy without being laden with cream and fat.  This would be delicious with with either my Corn-Free Millet Cornbread or Gluten and Dairy Free [...]

  2. [...] I think you will love this soup too, it goes well with homemade bread, or a slice of my Millet Cornbread.  Grab a steaming bowl and get [...]

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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