Corn-less Skillet Bread

A vegan, gluten-free, corn-free cornbread that somehow tastes like the real deal – you won’t believe it's not cornbread!

#baking #breakfast #glutenfree #soyfree #cornfree #vegan

This is one of my all-time favorite recipes of my mom’s. For as long as I can remember, cornbread has been our family’s Friday night tradition. Albeit various versions through the years, if there wasn’t cornbread in some form at the table, it wasn’t Friday night. Even when faced with a family corn sensitivity and a desire to avoid gluten, my mom, the amazing cook that she is, found a way to continue this tradition for all to enjoy. Enter millet... who knew it could be such a great corn substitute? This recipe is always a hit, and literally no one ever suspects that it is corn-less and gluten-less. While I have slightly modified my mom’s recipe to simplify the gluten-free flour mix, the flavor and texture are imperceptibly changed. However, I have also included her mix in the notes below for those who want the original. I hope you enjoy this family recipe as much as we do!

Yields: 1 medium-large cast iron skillet

Ingredients:

1/3 cup almond or cashew flour * 1/3 cup oat flour * 1/3 cup chickpea flour * 1 cup millet flour (can always substitute cornmeal if desired) 1 tablespoon baking powder 3/4 teaspoon salt 1/3 cup golden flaxseed meal 1/4 cup coconut oil, melted 1/3 cup maple syrup or liquid sweetener of choice 1 ½ cup non-dairy milk

*You can replace these three flours with 1 cup gluten-free all-purpose flour – either store-bought or homemade. Below is the mix my mother makes in bulk and stores in the refrigerator so she always has it on hand. I never seem to have all five ingredients, which is why I came up with the 3 flour substitute above. Another option would, of course, be to find a mix at the store (I have not used it myself, but I hear Simple Truth brand works very well in this recipe). ​Mom’s Gluten-Free Baking Mix: ​​8 cups almond meal ​​8 cups oat flour ​​2 1/3 cups quinoa flour ​​2 1/3 cups sweet brown rice flour ​​2 1/3 cups buckwheat flour

Directions:

1. Preheat the oven to 400 degrees. Oil the cast iron skillet and place it in the oven to heat up while you prepare the batter (I like to scoop about a tablespoon of coconut oil into the bottom of the pan and let the oven melt it. Then all I just swirl the pan around the spread the oil before pouring the batter).

2. In a medium mixing bowl, stir together the flours, baking powder, and salt.

3. In another mixing bowl, place the flaxseed meal, coconut oil, maple syrup, and non-dairy milk. Stir well for a least a minute to fully combine and allow the flaxseed to slightly thicken the liquid.

4. Pour the liquid mixture into the dry mixture and stir to combine. Remove the skillet from the oven (be very careful to not burn yourself!) and pour in the batter. Bake for 30 minutes, or until the top is slightly golden. If it appears to be thoroughly cooked but the top doesn’t have enough color, you can turn the oven to broil for just a minute, watching very closely.

5. Allow the skillet bread to sit for at least 10 -15 minutes before diving in. Serve with some nondairy butter (we love Miyoko’s!) mixed with honey, maple syrup, or agave.