Wednesday, November 3, 2010

Gluten Free, Vegan Millet Bread (Mock Cornbread) Recipe


I realized several years ago that my body doesn't tolerate corn well. I used to make fun of my grandmother for complaining about the same ailment. She would always say that she loved popcorn, but it didn't love her. I thought she was just being fussy... and now I completely get it. She wasn't being fussy... she just doesn't like the side effects of corn. And neither do I. 

Yet, one of my favorite foods is cornbread. I really hated having to give up cornbread. It's naturally gluten free. A few months ago I really wanted cornbread. I wanted to find a safe, gluten free, side-effect free recipe for a non-corn "cornbread." 


Enter millet flour. I've used millet flour since I started a gluten free diet. Natalie told me about millet flour and ever since I've been a fan. Millet flour is finely ground hulled millet grains. It's a light yellow color, very similar to corn actually. It can be finely ground or coursely ground and has a light texture. It's wonderful in gluten free baking because it has a very mild taste and does not overwhelm baked goods. It's also a very lightweight flour and helps to create very light & fluffy gluten free baked goods.

Millet flour not acid forming and is considered one of the least allergenic gluten free flours. Therefore it is easy to digest and is a great option for baking.

I am so impressed with this flour as a substitute for corn. I made this millet "cornbread" last night and I think I could have eaten the entire pan. The millet flour created a just slightly dense cornbread (mostly due to the fact that I made it egg free) and it had a perfect "cornbread" crumb & crust. We ate this with a bowl of chili and it was a perfect "cornbread" side. If you try it, I would really love to know what you think!


Gluten Free, Vegan Millet Bread (Mock Cornbread) Recipe
free of gluten, soy, corn, rice, dairy/casein, and eggs
created by Carrie Forbes of Gingerlemongirl.com
printer-friendly recipe.

Dry Ingredients:
1/3 cup sorghum flour
1/3 cup arrowroot starch
1 cup millet flour
1 teaspoon xanthan gum
2 teaspoons corn free baking powder
1/2 teaspoon salt
3 tablespoons sugar

Wet Ingredients:
3 tablespoons coconut oil, melted (or other oil of your choice)
1 tablespoon EnerG Egg Replacer + 1/4 cup warm water -OR- 2 eggs
1 cup unsweetened almond milk + 1 tablespoon lemon juice -OR- 1 cup buttermilk

Directions:
Heat oven to 425 degrees. In a mixing bowl whisk together all dry ingredients. In a small bowl mix together all wet ingredients, it's okay if the coconut oil clumps up a bit when added to the cold ingredients. Pour the wet ingredients into the dry ingredients and mix together thoroughly with a fork into a wet batter. Place a heavy-bottomed oven-safe skillet or cast iron pan with 2 tablespoons of coconut oil or butter in it into the preheated oven for 5 minutes. Allow the oil to get hot enough to sizzle when a drop of water is flicked into the pan. Holding the hot pan with an oven mitt pour the millet bread batter into the pan and spread it evenly around the pan. Place back in the oven and bake for 18-20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before serving.


Carrie's Notes:
  • I love using a cast-iron pan for this type of quick bread. It gives the millet a super delicious crispy crust! 
  • This would also be delicious if it were made with eggs, but I am out of eggs this week, so it was great to create an egg-free alternative. The bread still rose well and had a great texture. 
  • Any type of oil, other than olive oil would be great for this bread. I don't recommend olive oil because it might have too strong a flavor for the light tasting bread. 
  • Any type of non-dairy milk should work fine for this bread. I recommend mixing the lemon juice with the non-dairy milk and letting it set for about 3-4 minutes before adding it to your wet ingredients. It will thicken up like a buttermilk. 

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35 comments:

  1. Hooray! I miss cornbread SO MUCH, and I had thought that millet would be a great substitute, but have never found a good millet "corn"bread recipe before now! I can't wait to try it out.

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  2. Carrie- Thanks for reminding me to stock up on Millet! I've always become a big fan of Sweet Rice and Sorghum.

    Tapioca flour is just plain nasty to me.

    What brand of millet flour do you use???

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  3. Momnivore - I use Bob's Red Mill millet flour. I buy all of my flours except for almond flour from BRM! Love them!!

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  4. YUM, this looks amazing. Will definitely be making this soon! Question - would I be able to use a flax egg instead of the egg-replacer?

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  5. Erica - My only concern about the flax egg instead of the Ener-G egg replacer is that a flax egg adds "goo" and helps to hold the baked good together, but it doesn't help with rising. Often it can make egg free baked goods more "gooey" than helping with the rise like an egg can.

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  6. Mmmm cornbread is the best. And this looks pretty good!

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  7. I've been wondering about my relationship with corn lately. Seems like when I have corn tortillas and corn bread all in one week my joints get achy and stiff. Gluten does the same thing to me, so don't know if gluten is sneaking in. Will have to experiment and see. Millet doesn't bother me, so I'm gonna give this a try.

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  8. Thanks for posting this recipe. I can't wait to try it. My son has been asking for corn dogs and I have not been able to find a substitute for him.

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  9. Miel- Thanks girl! I love your comments!

    Wendy - I can't wait to see what you think of this. I definitely think corn can be a major issue with people. I've heard other people who have the same reaction that you seem to have though!

    Natalie&Sean's Mom - You're so welcome! I think this batter would be great for "corn"dogs! I don't know how well frying would work, but you could definitely coat the batter over a hotdog and bake it on a pan!! That would be cool!! Now I want to try it!

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  10. I am curious about your comment that cornbread is naturally gluten free. All the recipes that I have found for corn bread have regular flour as well. Since my family can have corn, could you point me to a corn only cornbread recipe?

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  11. Looks awesome! We love cornbread but have never thought of using millet flour - you're so darn creative girl! I'll have to give this a shot next time we have a hankering!

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  12. Diamond - My grandmother made cornbread that was just made from cornmeal. Here are a few examples of that type of recipe: http://www.suite101.com/content/gluten-free-southern-cornbread-a66522

    http://www.bigoven.com/recipe/164203/southern-style-cornbread-no-sugar-or-flour

    http://www.grouprecipes.com/120818/southern-cornbread.html

    Enjoy!

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  13. Hey- this looks great! Gluten and yeast free bread! Yay! I will have to try this. I haven't had bread in years!
    I do have one comment though- as a person who doesn't eat (and strictly avoids) corn- xantham gum is grown by adding a bacteria to corn, and therefore not really corn free. I suggest guar gum- Bob's red mill sells it- use it exactly like xantham gum 1-1. It's from guar beans.

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  14. Aww, I SO wish I hadn't been behind on my email! We had chili tonight, and I wanted a corn-free "cornbread" - because I can't really tolerate corn either. I ended up making cornbread (and not having any, but we have a LOT of cornmeal in the pantry still), and I SO wish I saw this earlier. I'm definitely making up a reason to make it ASAP.

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  15. This is by far the BEST gf recipe I'v made!! I am new to gf living but I've had some fails....Thanks sooo much for sharing!!! I'm gonna try your choc.cake next...can't WAIT!!!

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  16. Regee0304 - YAY!! I'm so glad you liked this bread. It is very good just as it is! It's also a great substitute for cornbread. Thanks again for letting me know how you liked it! I really appreciate it! :-)

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  17. I just made this for my 7 year old son. He is allergic to gluten, wheat, corn, yeast,soy, diary and more. It is so nice to find a bread he will eat and I like it too! WOW, he is on his third piece. Fabulous! Thanks!

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  18. Natalie that is WONDERFUL! That makes me so happy! I love making foods that young children can enjoy! I'm So glad your son likes this!! Thank you so much for letting me know!

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  19. This recipe is really great! I stumbled upon it as I was searching for a mock cornbread (though I wasn't even sure it existed!). Thanks so much for an amazing recipe!

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  20. Laila - you're so welcome! :-) I love this bread!!

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  21. After being gluten free for four months, I began to realize just how much corn bothered me. I've been slowly cutting it out, but this last week I ran out of arrowroot starch and had to use corn starch instead. Man, was that a mistake. I was sicker than sick.

    I love cornbread and today I finally had the sorghum to try this recipe. It is delicious. This will definitely be my go-to recipe, of course all the recipes I've tried on this site have become that way for me.

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  22. Sarah - Thank you SO much!! I'm thrilled that you like this "cornbread" -- that probably the biggest thing I miss "corn" wise!! And thank you much for the sweet compliments, i'm so glad my recipes have been helpful to you! :-)

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  23. They have been a lifesaver, Carrie. I've tried over a dozen recipes and each one has been absolutely fantastic which I can't say for any other gluten free site I've been to. Our tastes match up so well and the fact that you work toward healthier recipes with less refined flours and starches are greatly apprecitated. Especially now that it's not me. My oldest can't stomach wheat or milk anymore, so it's been great to be able to cook her fabulous recipes instead of my early icks.

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  24. Was looking for a bread to make with my chili last night and didn't have any corn meal. This was great! Told husband and kids it was corn bread and no one could tell the difference. We ate half for dinner and then then toasted the leftovers fir breakfast with strawberry jelly! Tasted just like my grandmas corn muffins!! I made my own millet flour using whole millet ground in the coffee grinder. Thanks for the great recipe! Sharon

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  25. Sharon -- you are so welcome! That makes my day! I'm SO glad you enjoyed the recipe! This is still one of my very favorite recipes!

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  26. My kids and mother-in-law loved this recipe. We even had another child over who is not used to gluten free foods and she liked it, too. One note about the xantham gum. If someone has severe allergies, this might need to be avoided as well. Per Wikipedia: Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.

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  27. I'd use guar gum. Bobs xantham gum is derived from wheat. Some are derived from corn. GUAR is legume based and safe for us but not for all.

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  28. I made this today.

    First let me say, I have a corn allergy. I haven't had anything corn in several years. Corn starch, corn syrup, etc. I recently also went gluten free.

    And I. LOVE. CORNBREAD. Every time I think of it I get sad.

    I made this today (along with a batch of friendly delicious chili) and I nearly cried. All I've done all evening is walk around saying "I ate cornbread!"

    My daughter - who has a wheat allergy - was just as excited. And everyone in the house loved it. I am BEYOND in love with you over this!

    Thank you.

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    Replies
    1. CAMILLE!!! That makes me SO happy! I'm SO glad you love the millet "corn" bread! I am a corn bread fanatic, so I know exactly how you feel!! ANd I need to be much better about leaving it out of my diet completely as well.. so I think I'm going to make another batch of this bread this week! Thank you SO much for your sweet comment. You have no idea how much it means to me!

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    2. I sent the recipe to my sister last night - she also has a corn allergy and is gluten free. She texted me this morning and said "So happy I could cry."

      Yay!

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  29. My husband has recently had to go gluten free. Through trial and error we now know he can't eat corn, beans, dairy or peanuts either. It has been hard to find good bread recipes. While grinding millet the other day I thought about trying to make 'corn bread". I seriously did not think that my Google search would yield anything. gluten free non-corn corn bread? So thankful to have found your recipe!I did not have the first two flours so I used tapioca and white rice flour. It still turned out perfectly. My teenager or hubby couldn't even tell the difference. Thanks again!

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  30. Thank you so much! We're another family that can't have gluten, corn or dairy. We made this tonight to go with our chili and it was great. I used guar gum, btw, and it is perfect. However, I should note that guar gum usually has to be increased by 50%. So, I used 1 1/2 tsp of guar to get the same effect as 1 tsp of xanthan. Thank you! I love your site. Your "everyday" cakes have been a lifesaver more than once!

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  31. I don't have a cast iron pan...what other pan can I use?

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    Replies
    1. Hi Linda, you can use any 8" or 9" cake pan or square pan instead! That will work just as well!

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  32. Making this again for the 1,000 time and we just love it! A few weeks ago I made a real corn bread and my kids said they like this one better. The millet is smoother and finer then the corn meal. Such a great recipe!!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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