I’ve gotten used to making baked goods without wheat, eggs and dairy, but when I decided I wanted to create a corn-free cornbread, that seemed a little over-the-top.
You might ask “Why? Why create a corn-free cornbread?”. For years I’ve suspected I might have some issues with corn (even organic corn) but our family loves cornbread, so I wanted to give it a try.
And when I discovered millet grits, I realized it could be a possibility. When I served the bread to company earlier this week (folks who don’t eat whole natural foods or gluten-free) were won over by the bread and couldn’t believe it was gluten-free, say nothing about corn-free!
I hope you are equally impressed!
1 1/2 cup millet grits
3/4 cup brown rice flour
3/4 cup sorghum flour
1/4 cup almond meal
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. sea salt
2 1/2 cups water
1 tsp. apple cider vinegar
1/3 cup oil/butter
up to 1/4 cup honey
1/2 cup ground flax
Combine dry ingredients and wet ingredients separately, then combine and pour into an oiled medium rectangular baking pan. Bake at 400 for 30 minutes.
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog
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