2eggs or 2 eggs worth egg replacer, or 1/4 cup hot water w/ 1 tablespoon gelatin
1cupcoarse ground milletyou 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.
Corn-Free Millet 'Cornbread'
Amount Per Serving
Calories 259Calories from Fat 72
% Daily Value*
Saturated Fat 4g25%
Vitamin A 235IU5%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.