Corn Free Cornbread
 
Prep time
Cook time
Total time
 
This corn free cornbread has the same texture and look as real cornbread and tastes very similar. It is the perfect addition to chili or to be used in cornbread dressing for Thanksgiving dinner.
Author:
Recipe type: Side Dish
Serves: 8 slices
Ingredients
  • 1 cup millet seed, coarse ground - I used my Nutribullet
  • ⅓ cup and 1 tablespoon millet flour
  • ⅓ cup tapioca flour
  • ¼ cup almond flour
  • 2 tablespoons xylitol - powdered
  • 1 and ½ tablespoons baking powder
  • 1 and ½ teaspoons guar gum
  • 1 teaspoon sea salt
  • ¼ cup coconut oil, melted or grape seed oil *
  • 3 eggs
  • 1 and ¼ cup unsweetened goat kefir
Instructions
  1. Heat cast iron skillet with 1 tablespoon oil in oven for a couple of minutes before pouring dough in.
  2. In large bowl whisk dry ingredients together.
  3. In medium bowl beat oil and eggs. Then stir in kefir.
  4. Add to dry ingredients and mix.
  5. Pour into cast iron skillet and bake at 400 degrees for 30 minutes or until lightly browned and toothpick comes out clean.
Notes
*The first several times I made this recipe with coconut oil. I have noticed though that some people do not like the taste of coconut oil and can taste it in just about anything. So I tried grape seed oil and that turned out well too. Use whichever oil you prefer.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/corn-free-cornbread/