I can no longer eat true cornbread due to my corn allergy, but this “corn” bread made from millet actually tastes very similar to the real thing and is really tasty!
First preheat your oven to 400° F and then spray the bottom and sides of an 8″x8″ glass baking pan with olive oil.
Next, measure the white whole wheat flour and wheat gluten and combine in a large bowl. The Tablespoon of wheat gluten should be slightly heaped as shown.
Add the remaining dry ingredients and…
Thoroughly blend all the dry ingredients together.
Crack the egg into a small dish and beat well with a fork.
Mix the wet ingredients (milk, oil, and egg) together in your measuring cup.
Pour the wet ingredients into the dry ingredients…
And stir well.
Pour the batter into your prepared baking pan and smooth evenly with the back of the spoon. Place in your preheated oven for 25-30 minutes or …
until golden on top. Allow to cool for a few minutes, then cut into single-size servings.
This is best right out of the oven, so serve and enjoy!
When using this as part of a Make-Ahead-Meal, I generally package it in 1 cup containers and pop them in the freezer. It tends to be a little drier the second time around, so I microwave it for a few minutes and put some coconut oil on it to moisten it up.
This is not gluten-free, so if any of you with gluten intolerances/allergies revamp the recipe to replace the white whole-wheat flour and gluten with a gluten-free alternative (that is not rice, corn, or potato) and still get a good rise, let me know what you did – then I can make it to share with my gluten intolerant friends!
Millet “Corn” Bread
from the kitchen of: myallergenfreelifestylemanual.com
1-1/4 cups white whole-wheat flour
1 (heaping) Tablespoon wheat gluten
3/4 cup millet “cornmeal”
3 Tablespoons white granulated cane sugar
1 Tablespoon homemade baking powder (or 2 teaspoons storebought if you don’t have corn or potato allergies)
1/2 teaspoon sea salt
1 egg, lightly beaten
1 cup goat’s milk (or other milk substitute as your allergies allow)
1/4 cup canola oil
olive oil cooking spray
Preheat the oven to 400˚ F.
Spray the bottom and sides of an 8″ x 8″ glass pan with olive oil.
Mix together all dry ingredients in a large bowl.
Lightly beat egg in a separate small bowl.
Combine and stir the beaten egg with the goat’s milk and oil.
Add the liquids to the dry ingredients and mix thoroughly.
Pour the batter into the greased pan and smooth the top with the back of your spoon.
Bake for 25-30 minutes or until the top is golden brown.
Allow to cool for a few minutes, slice into single-size portions, and serve!
Makes 9-16 servings, depending on how you slice it.