That’s right, corn bread without the corn! Just use Kamut flour and Millet flour to get the same cornbread texture effect and taste. Bread Beckers posted a recipe for Kamut “Corn” Bread on their Facebook page yesterday and I had to try it.
My WonderMill grain mill can grind both Kamut and Millet into fresh flour and luckily I had both of them on hand today, just pour the millet into the WonderMill slowly like you would any other small grain. The end result of this recipe was superb, my new favorite cornbread, thanks Bread Beckers.
- 1 cup Kamut flour
- 1 cup millet flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon honey
- ¼ cup olive oil
- 1½ cup buttermilk (I use powdered buttermilk and water)
- 2 large eggs
- Pre-heat the oven to 450 degrees.
- Add all the dry ingredients to a large mixing bowl and whisk together.
- Add all the wet ingredients to the mixing bowl and whisk for 40 seconds.
- Pour batter into greased cake pan and bake for 20 minutes, until golden brown.
- Best served while still warm (leftovers heat up nice and moist in the microwave).
I warmed up some pumpkin turkey chili for lunch to eat with this wonderful “Corn” Bread. Another great thing about this corn bread is that it contains millet which counteracts the gas effect you get from eating beans.
Both Kamut and Millet whole grains can be purchased from BreadBeckers.com if you can’t find those grains locally.
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This is really yummy and tastes surprisingly just like cornbread. I think the cook temperature is too high though. At 20 minutes the top was a little browner than I would’ve liked, but when I cut into it there was a layer if molten goo underneath. Next time, I’ll try it at 350 and do the toothpick test at 25 minutes.
There is cornstarch in baking powder so for corn allergies you may want to play around with using somewhere from 1-1.5tsp of baking soda and nix the powder. Recipie looks great though can’t wait to try it!
They make potato baking powder instead of corn
Trying these right now as corn dogs for my husband with a corn allergy. The batter is excellent! They absorbed a little too much oil when fried, so I’m baking some in the oven. We’ll see how they turn out! Thanks for the great recipe.
Im so excited! Thanksgiving is tomorrow and now I can make my meal more traditional! Thank you!
Also some tips for people with corn or egg allergies: A perfect egg replacer is aquafaba (The fluid that is in a can/jar of chickpeas) if you whip it iti turns into near perfect textured whipped cream that you can flavor however you want!
Also, baking powder can have corn starch in it. Ive found a 1/4 tea spoon of cream of tartar and 1/4 tea spoon baking soda is a good replacer for.
It depends on the baking powder brand if there’s cornstarch in it or not.
I have kamut and millet grains – but I don’t have a grinder. Could I soak them first or cook them first? Thanks!
I don’t think that will work. if you try it and it does let us know.