Cornmeal and Millet Bread Recipe – Wheatfree and Glutenfree

Gluten Free Bread Recipe.  This is a  meal on its own.  It is a protein-rich bread, and is  completely gluten-free and wheat-free.  It makes a marvellous, tasty  addition to a meal with a good big salad, cooked greens,  and rice or potatoes.  It is great nutritious and tasty bread to include in school lunches, and for picnics.

The Recipe for Gluten Free Wheat free Cornmeal Bread:

60 gm of fine yellow cornmeal, or maize flour

60gm fine millet

2 tablespoons of soy flour

2 tablespoons sesame seed

1 heaped teaspoon of baking powder

2 tablespoons melted butter or olive oil

1 grated carrot

2 tablespoons chopped parsley

1/2 onion chopped finely

3 free range eggs

1/2 cup boiling water

1 teaspoon honey

1/2 teaspoon sea salt.

Pre-heat the oven to 200C.

First dry toast the soy flour in a dry frying pan for just a couple of minutes.  Lightly brown it but do not burn.  Keep stirring as it toasts.

Add this to the millet and cornmeal flours with the baking powder

Separate the eggs.  Whisk up the whites to form peaks.

Melt the honey and salt in the boiling water.  Add the butter or olive oil.

Add the grated carrot, the diced onion, parsley, the egg yolk, the honey and water mixture which has the oil or butter in it, to the flours.

Fold in the stiffly beaten egg whites.  Do not stir too much.  Turn the mixture into a greased loaf tin, or a greased square or round  glass pyrex dish. Sprinkle the sesame seeds over the top.

Cook for around half an hour, or until it has browned nicely.   I found that the cast iron frying pan made a great dish for cooking cornmeal breads such as this one.  Be careful not to hold the handle of the fry pan when the bread comes out of the oven, and keep it away from children until it has cooled.

It can be served with a home-made gluten-free tomato sauce:

Simply lightly stew two or three tomatoes with the remainder of the onion from the recipe above, chopped finely,  a little salt, 1 teaspoon honey, and just a tad of water to give a sauce-like consistency.  Add some fresh chopped basil.  Spoon over your cornmeal bread, or serve alongside.

Easy Wheat-Free Bread Recipes

Gluten-Free Cooking is so easy when you know how.  The secret is in the flours you use to substitute that wheat.  Cornmeal, Arrowroot flour,  Fine Millet, Soy Flour, Tapioca Flour, Rice Flour, and Besan Flour, or Chick -Pea Flours, can all be used to make breads.  Learning how to combine them to good effect, so that you get a nice lightish loaf, is the secret.  This can take some practice before you get the perfect loaf.


But here are some really neat “Never Fail”  Corn-Bread Recipes which are all Yeast-Free,  Gluten-Free, and Wheat-Free. Yeast free breads are ideal for people who suffer from candida infections and eczema due to candida:  Yeasts of any kind encourage candida albicans to take off in the digestive tract, and so foods which contain yeast, such as vinegars, wines, soy sauces, and breads, are best avoided by yeast-sensitive people.

This particular Yeast-Free recipe is very high in protein, and is a good substitute for meat.

Easy Wheat-Free Corn-Bread Recipe

5 oz fine millet flour

3 oz fine yellow cornmeal

2 tablespoons of peanut butter

3 teaspoons of baking powder

About a cup of goat’s milk, or soy milk, or water if you do not have milk.

1 or 2 eggs

2 tablespoons soya oil, or rice bran oil, or olive oil.

A pinch of sea salt.

Mix all ingredients together and bake in a greased shallow pan for around 30 minutes in a moderate oven.  This mixture can be used as a topping for bean dishes, or vegetable pies of any sort.

For variation, a finely chopped onion can be added to the mixture with a teaspoonful of curry powder.   I used to make these yeast-free, wheat-free bread recipes  several times a week for my children.

Cornmeal Bread With Soy Flour

1 1/2 cups fine yellow cornmeal.

3 tablespoons soy oil or another cooking oil

1 cup goat’s milk or soy milk

3/4 cup soy milk powder – or soy flour

3 tablespoons of peanut butter

1 tbsp goat’s milk powder, or other milk powder.

2 eggs

1 teaspoon cream of tartar

1 teaspoon baking powder.

Beat all ingredients together.  Pour into a greased flattish dish, or alternatively, bake in muffin tins.  This wheat-free bread recipe is also good to use over the top of a vegetable pie, or a bean dish.

It makes a very nice bread to accompany a meal, especially when it is served hot with butter.

Delicious Corn-Bread Pie

1 tin of creamed corn

1/2 cup fine yellow cornmeal

1 onion, finely diced and fried lightly in a little butter

1/2 cup goat’s milk, or soy milk, or yoghurt

1/3 cup olive oil

3 eggs

1/4 cup besan flour, known as chick-pea flour

3 teaspoons baking powder

Mix all ingredients together and pour into a greased oven dish.  I found that a cast iron frying pan made a great cooking vessel for this wheat-free, gluten-free cornbread.  You need to take care in bringing out the cast iron pan when it is ready, and to keep it away out of reach of children until it cools:  It is a temptation to grasp the hot handle which will, of course, burn you when it comes out of the oven unless you use adequate cloths around it.

Leave the cornbread to cool just a little before cutting and serving with butter, salad, and/or cooked vegetables.  A freshly-made hot tomato sauce with chopped basil is a nice accompaniment.


Easy Gluten Free Recipes

from Canon 279Gluten Free Diet:

Many thanks to Lok for this awesome pic of gluten free food:  Stuffed Red Capsicums With Rice.

Here are a few of my most favourite easy gluten free recipes for you to try.

You also  might like to look at merrilyn’s post entitled ‘Complete List of Gluten Free Foods’ and the cookie site  Gluten Free

This collection of gluten free recipes has to begin with the ‘humble-pie’ cornmeal polenta porridge. Cornmeal, and brown rice, are the two grains which you will use a lot in your gluten free cooking. These are very nutritious, and, with the added help of a bit of soy, or chick pea flour, or arrowroot, you can learn to cook delicious wheat-free dishes: your visitors will never know the difference.

Polenta Porridge is a great way to start the day. You can add a grated apple to the serving of polenta, some olive oil, a dash of butter, or cream, or your favorite sort of milk,  and you have a good,  nourishing, high fiber, gluten free breakfast.

To make Polenta Porridge

  • Take a cup of yellow cornmeal groats.   OR  you can use fine, yellow cornmeal instead.
  • Add a 1/4 tsp of sea salt.
  • If you wish, add 1/2 cup of dates, or sultanas or raisins, to sweeten.
  • Add two cups  and a half of water. Groats are best if you can soak them for an hour, as this quickens the cooking time and results in a softer porridge. If you are using fine yellow cornmeal, then mix the water in slowly as you stir, to get all the lumps out before you begin cooking.
  • Stir the polenta as you cook it over the stove. Once it is bubbling, turn the heat down to low and cook for a further five minutes on gentle heat. Remember to stir frequently.
  • If you can digest butter, then stir  a tablespoon or two of butter nto the cooked polenta,  just before you serve it. Butter renders the polenta ‘delicious’. If you do not wish to use butter, then add a tablespoon of olive oil or grapeseed oil to the plate of polenta. Butter or oils  add nourishment to the polenta, and help digestion and assimilation of vitamins and minerals.
  • You can  add sunflower seeds, sesame seeds and chopped almonds to give the polenta great flavor, texture, and added nourishment.

Flours for Gluten Free Pancakes

  • You can use any combination of these flours to make  gluten free pancakes:
  • Arrowroot
  • Chick pea flour, or ‘Besan’ flour
  • Fine yellow cornmeal
  • Potato flour
  • Rice flour
  • Soy flour
  • Tapioca flour

Here is a combination for Gluten Free Pancakes which works well. These gluten free pancakes are great  rolled up as a sweet, with maple syrup and whipped cream, or simply  lemon juice and heavy brown sugar. Or they can be used with your favorite savory filling.

  • Get your  measuring cup. Put in two tablespoons of chickpea flour, and two tablespoons of fine yellow cornmeal.
  • Top up the cup with arrowroot flour, or soy flour.
  • Break two large eggs in a bowl. Beat slightly.
  • Add half a cup of your favorite milk to the eggs,  and beat again.
  • Add two tablespoons of olive oil, or grapeseed oil to the egg and milk mixture.
  • Add the cup of flour and a pinch of salt. Beat until smooth.
  • Add two more cups of milk. Beat.
  • Finally, add the juice of half a lemon.

Let the mixture stand for an hour before cooking.

Heat your heavy fry pan up. Add a teaspoon of butter, and spread it over the pan. Make sure the pan is hot, and then add a good half cup of batter to the pan. Tilt the pan so that the batter covers the base of the pan. Cook until small bubbles begin to appear in the batter, and it has firmed nicely, then flip and cook the other side.

Fill with your favorite filling.

Delicious Gluten Free  Lemon Pudding

This pudding really is delicious, with a firm custard underneath it, and a light foamy sponge on top. It can be made with dairy milk, or with soy milk if you prefer. I have used coconut milk to make this pudding, and this has also been delicious, and a great hit with the family.

First, preheat your oven to 180C.

  • Two tablespoons of butter
  • 200 gm of sugar
  • Juice of two lemons
  • Two teaspoons of finely grated lemon rind. Make sure you do not get any of the white flesh included, as this gives a bitter taste.
  • Four eggs.
  • One tablespoon of chickpea flour
  • One tablespoon of rice flour
  • One tablespoon of arrowroot or tapioca flour.
  • 250 mls of milk
  • Optional – 2 tablespoons of coconut can be added for variety.

Grease your oven proof dish with a smear of butter, or olive oil.

Cream together the butter, sugar and lemon rind. Add the egg YOLKS. Mix in well, then add the flours, milk and lemon juice. Beat again.

In another clean bowl, beat up the egg whites with a pinch of salt. When peaks have formed, fold this beaten egg white  gently into the first mixture.

Pour into your greased baking dish, and bake for about 25 minutes, or until the pudding is set and browned slightly.

Serve with cream, or stewed fruit.