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 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 an 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!
Why should I try corn free cornbread?
Corn is one of those ingredients that eating massive amounts may not be a good idea for you or your family.
We discovered it was likely the Round Up residue on the genetically modified corn that was the real culprit to the adverse reactions.
So being able to use a different grains not only provided variety in our diets, it helps us avoid those traditionally GMO crops: soy, corn, cotton, rapeseed (canola oil), and wheat are the largest US GMO crops.
What is millet?
Millet is a pseudo grain (kind of like quinoa) that is naturally gluten free and delicious.
Most often, you will find the yellow variety in the grocery store. It is inexpensive and nutritious!
Some nutritional highlights:
- high in fiber
- high in essential nutrients like copper, phosphorous, and manganese, and magnesium.
- has 6g of protein per serving
- good source of B vitamins
What to serve with corn free cornbread:
- With beans and sweet potatoes, this White Chicken Chili is wholesome and satisfying.
- I have lots of great soups to serve with this bread if you’re interested.
- And if you are in more of biscuit mode, I have a Flaky Paleo Biscuit recipe to check out!
- This gluten free quinoa soup looks delicious!
In fact, I liked this gluten free cornbread 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. You may also want to try these gluten free crescent rolls!
To all my corn-free compadres and those looking to expand their wholesome grain exposure: enjoy!
Corn Free Cornbread – Gluten Free Recipe:
If you try this nutritious bread, be sure to come back and leave a comment!
Corn-Free Millet 'Cornbread'
- 1/2 cup sorghum flour or millet flour
- 1/4 cup potato starch or any starch
- 1/4 cup sweet rice flour
- 1/4 cup sugar or stevia equivalent
- 4 teaspoons baking powder
- 1 teaspoon guar gum
- ¾ teaspoon salt
- ¼ cup allowed butter coconut oil, or palm shortening
- 2 eggs or 2 eggs worth egg replacer, or 1/4 cup hot water w/ 1 tablespoon 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
Preheat the oven to 350 degrees.
Combine all the ingredients through the guar gum and whisk together.
Cut in the coconut oil or palm shortening using a pastry blender until mixture resembles coarse crumbs, much like scones or pie crusts.
Make a well in the center of the ingredients and put the eggs (or egg replacer) and milk in the center. Whisk until well incorporated.
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.
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.
Place batter in a greased 9" pan. I used my Demarle Flower Mold which requires no greasing.
Bake in a 350 degree oven for about 30 minutes until a knife inserted in the center comes out clean.
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