Gluten Free, Vegan Millet Bread (Mock Cornbread) Recipe

free of gluten, soy, corn, rice, dairy/casein, and eggs

created by Carrie Forbes of

Dry Ingredients:

1/3 cup sorghum flour

1/3 cup arrowroot starch

1 cup millet flour

1 teaspoon xanthan gum

2 teaspoons corn free baking powder

1/2 teaspoon salt

3 tablespoons sugar

Wet Ingredients:

3 tablespoons coconut oil, melted (or other oil of your choice)

1 tablespoon EnerG Egg Replacer + 1/4 cup warm water -OR- 2 eggs

1 cup unsweetened almond milk + 1 tablespoon lemon juice -OR- 1 cup buttermilk


Heat oven to 425 degrees. In a mixing bowl whisk together all dry ingredients. In a small bowl mix together all wet ingredients, it's okay if the coconut oil clumps up a bit when added to the cold ingredients. Pour the wet ingredients into the dry ingredients and mix together thoroughly with a fork into a wet batter. Place a heavy-bottomed oven-safe skillet or cast iron pan with 2 tablespoons of coconut oil or butter in it into the preheated oven for 5 minutes. Allow the oil to get hot enough to sizzle when a drop of water is flicked into the pan. Holding the hot pan with an oven mitt pour the millet bread batter into the pan and spread it evenly around the pan. Place back in the oven and bake for 18-20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before serving.

Carrie's Notes:

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