Mock Cornbread

This is wheat free, corn free "corn"bread. It can also be dairy free or even vegan if you use an egg replacer.

Really it's millet bread but it tastes so much like cornbread it's absolutely amazing!

I found the recipe at Ginger Lemon Girl - here.

I'm in love with her - just for this recipe.

I'm putting my adjustments here so I can stop refiguring them out every time I make this.

Dry Ingredients:
1/3 cup sorghum flour
1/3 cup arrowroot starch
1 cup millet flour
1 teaspoon xanthan gum
1 teaspoon cream of tarter
1/2 teaspoon baking soda
1/2 teaspoon tapioca startch
1/2 teaspoon salt
1 tablespoon sugar (She used 3. I wanted to see if this would work for savory dishes and I loved it with 1 tablespoon. I will do 3 when I'm wanting sweet cornbread!)

Wet Ingredients:
3 tablespoons canola oil
2 eggs
1 cup unsweetened almond milk + 1 tablespoon lemon juice

I replaced the baking powder as I always do. I have yet to find any corn free baking powder here so it's just easier to use my own substitutes.

Also I have twice forgotten to the the lemon juice to the almond milk and the bread turns out fine. So if you don't have any - that's okay!

I only had some whole millet so I ground a cup worth in my little magic bullet thing and that worked perfectly. 

You can read the rest of the directions back at the original post.

Thanks again to Ginger Lemon Girl. I'm so happily eating "corn"bread as I type this. YAY!