Aunt Dana’s Milletbread

Aunt Dana’s Milletbread

Cornbread Redo

This savory and sweet nutty bread is my favorite dinner roll. It’s reminiscent of cornbread and perfect for Thanksgiving. I also love to serve it with my crockpot chili, as a breakfast egg sandwich or vegan with Appalachian soup beans. It’s an amazingly moist and rich gluten-free bread I should have shared twenty years ago!

Over two decades ago, I begged my sister Dana to help me make a corn-free cornbread. With my mother’s family from Kentucky, cornbread and beans (don’t forget the ketchup) was a weekly staple at our house and I really missed it when I was diagnosed with a severe corn allergy. We tinkered with the recipe and to her credit, Dana perfected it. I do think this recipe tops cornbread in texture, taste and healthful ingredients.

Happy Thanksgiving!

I hope you enjoy these milletbread rolls as much as my kids and I do. Thanks, Aunt Dana for the recipe perfection and Happy Thanksgiving to all with mucho wishes of health and gratitude!

Aunt Dana's Milletbread
Print Recipe
Servings
12 rolls
Servings
12 rolls
Aunt Dana's Milletbread
Print Recipe
Servings
12 rolls
Servings
12 rolls
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 400. I like to use convection bake.
  2. Mix dry, Mix liquid, Mix all.
  3. Grease silicone muffin tray or a 9" greased baking dish.
  4. Using a 1/4 cup measuring cup, fill the muffin cups 1/2 full.
  5. Bake 23 minutes on convection bake for rolls or 25 minutes for bread.
Recipe Notes

For a less textured bread, reduce the whole millet to 1/2 cup and add 1/2 cup of millet flour. I usually double this recipe and freeze 1/2 the rolls to enjoy later too!

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