Tuesday, May 14, 2013

Millet Mock Cornbread

You may wonder how you can cook up something that resembles cornbread without using corn, milk, or eggs... well, this sure does the trick!  The trick is using Millet, which is gluten free!


I almost forgot to take the picture.. it was sooo good!


Small batch (4 muffins)
½ T. ground flax
1 ½ T. boiling water
4 t. brown rice flour
4 t. tapioca starch
¼ c. millet flour
1/8 t. baking soda
¼ t. cream of tartar
1/8 t. salt
2 ¼ t. sugar
2 ¼ t. oil
¼ c. milk or water
¾ t. lemon juice

Big batch (16 muffins)

2 T. ground flax seed 
6 T. boiling water 
1/3 cup brown Rice Flour
1/3 cup tapioca starch
1 cup millet flour
1/2 t. soda
½ t. cream of tartar
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons oil
1 cup milk or water
1 tablespoon lemon juice


      Directions:

Heat oven to 425 degrees. Mix flax in boiling water and let sit 5-10 minutes. In a mixing bowl whisk together all dry ingredients. In a small bowl mix together all wet 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.

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