Corn-Free Millet 'Cornbread'

 I was making a pot of my Easy Chili and wanted to have some cornbread to go with it.  Of course, that was a bit of problem since corn is on the no list.  When I hit Google to look for recipe brainstorms, I was came up with almost nothing.  While I am sure my 5 minute search was not exhaustive...it did prove to me one thing:  there are not a lot of corn-free cornbreads out there...and since it is a bit on oxymoron, it's really no surprise.  Cornbread without corn isn't really cornbread!  But I love a culinary challenge!  So I decided to do my own thing, and this time, it worked out beautifully!  In fact, I liked this so much, even if we could do corn again, I would choose this recipe.  It is just as delicious as any cornbread I've ever made, but it has a nutritional upper-hand with the millet.  Not to mention it is easier to avoid non GMO ingredients when staying away from corn, a biggy in the GM Monsanto world (don't even get me started on THAT topic!)  Even my husband adores this bread.  I started with a cornbread recipe from Gluten Free Girl.  To all my corn-free compadres and those looking to expand their wholesome grain exposure: enjoy!

LUNCHBOX TIP: This could make a good change of pace for a different kind of sandwich in a lunchbox, or good just by itself for a whole grain!

1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (or any starch)
1/4 cup sweet rice flour
¼ cup sugar
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon guar gum
¼ cup Earth Balance or shortening
1/2 cup egg whites or 2 whole eggs
1 cup any milk
1 cup coarse ground millet (you make this yourself from whole millet and a spice/coffee grinder)

Preheat the oven to 350 degrees.  Combine all the ingredients through the guar gum and whisk together.  Cut in the margarine using a pastry blender until mixture resemble coarse crumbs, much like scones or pie crusts.    Make a well in the center of the ingredients and put the egg whites and milk in the center.  Whisk until well incorporated.  Coarsely grind whole millet in a coffee grinder until it resembles cornmeal.  I did this in two batches.  You don't want to do it too long to make more of a flour, you want some texture to mimic the corn texture in cornbread.  Whisk in the millet just until incorporated.  The mixture will seem thin at first, and then will thicken quickly as the millet absorbs the liquid.  Place in a greased 9" pan.  I used my Demarle Flower Mold which requires no greasing (you can follow the link to order your own from a mom friend if you're interested).  Bake in a 350 degree oven for about 30 minutes until a knife inserted in the center comes out clean.

This recipe was shared on Slightly Indulgent Tuesday, Monday Mania, Gluten-Free Wednesdays, Real Food Wednesday, Wholesome Wholegrain Cooking, and on Lunchbox Love