Cornless corn bread???

That’s what my grand kids like to call my quick yeast-free ‘bread’ that I’ve been baking lately.  It’s a bit sweet, kinda crumbly like real corn bread, tastes almost like cornbread, and makes awesome ‘eggy bread’ (their version of French toast).  So, I’m going to have to share this with you all.  Just a few ingredients, no rising time, bakes in about 20-25 minutes and make the kids very happy.

Although some previously banned ingredients have been added back to their diet (some sugar, some butter and cheese), they are still corn free, soy free, and pretty much sugar free (except in some baked goods), and dairy free with the exception of the cheese and butter in small amounts.

Depending on how lazy I am when I make it or how much time I have, when I use the mixer this has a more bread-like texture (but not much more) and if I mix it by hand (really lazy or in a hurry) it has a more cornbread texture.  Just sayin’.

Cornless Corn Bread

Preheat oven to 350F

Ingredients:

1/2 C organic brown rice flour

1/2 C organic white rice flour

1-1/2 Tbsp organic evaporated cane juice

1-3/4 tsp baking powder

1/2 tsp sea salt (I use Himalayan pink salt)

1 egg (I just Jumbo eggs)

1/2 C milk of your choice (I use Almond or Coconut Milk)

2 Tbsp oil (I use light Olive oil)

Mix dry ingredients well.  In separate cup, mix egg, milk, and oil, then add to the dry ingredients. Mix by hand or mixer until well combined. The batter is like a muffin mix.  Pour into greased and floured pan – 8”x4” loaf pan (doesn’t rise very much), 2 mini loaf pans, round cake pan, brownie pan, etc.  Whatever works for you.

Bake at 350F.  Just adjust the baking time accordingly.  In the loaf pan, it takes about 25 minutes, about 20 in the mini loaf pans, and probably less in the other pans.  Check after 15 minutes to see how done it is.  Too long and it’s too crumbly, too little and it’s not done enough.

I’m sure you can add things to this, or use different flour combinations or just one flour alone.  I’m finding that I like the brown and white rice combo for this.  Sometimes I’ll use a vanilla flavored Almond or Coconut milk and that sweetens up the bread a bit.

Enjoy!!  This is easy enough for the kids to make (young ones with supervision, of course).

Pictures next time.  I made two loaves this morning an they’re both gone before I decided to write this up.

 Stay warm, Angela

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