Gluten Free Sprouted Corn Bread (with coconut flour!)

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corn bread3

After hosting my cast iron skillet giveaway I noticed how many people said they wanted to make corn bread in their cast iron and I thought it would be a great idea to post my gluten free corn bread recipe. Most corn bread recipes require a little wheat flour because it will crumble with just corn flour, so I decided to make a gluten free version and use coconut flour instead of wheat flour! The corn bread turned out wonderfully. It was moist and firm with a smooth, slightly sweet crunchy crust. It’s delicious slathered with butter!

I also used sprouted corn flour in this recipe as opposed to regular corn flour. I did this because for one it’s organic which means it’s non-GMO and sprouted grains are all around better for you. I’ve talked about the benefits of sprouting before, but I’ll recap:

Many nutritional benefits come from sprouting and soaking grains before consuming them. This was a common traditional practice long ago, but since the development of fast, cheap and convenient foods, it has been almost forgotten. Soaking or sprouting is vital to harness the benefits that grains, legumes and seeds have to offer. It helps to decrease the amount of phytic acid present in grains. Phytic acid, an enzyme inhibitor, blocks the absorption of vitamins and minerals. It can also cause poor digestion and an unhealthy gut. This may explain why many people feel bloated, gassy or intolerant of grains. Some people who believe that they are gluten intolerant actually do quite well with properly sprouted grains. If you do have grain allergies or gluten intolerance please consult your health practitioner before attempting to consume sprouted or soaked grains and do so with caution. (Sprouting info from Nourishing Traditions by Sally Fallon).


Corn is notoriously difficult to sprout whereas other grains and legumes like rice and lentils are easy to sprout at home. That’s why I buy sprouted corn flour from To Your Health Sprouted Flour. I give myself that little luxury considering the fact that I save money on sprouting and soaking other grains and legumes.



Gluten-Free Sprouted Corn Bread:

Serves 6-8

2 cups sprouted corn flour (where to buy sprouted corn flour)
1/2 cup coconut flour (where to buy coconut flour)
2 tsp baking soda
2 tsp salt
5 pastured eggs
2 cups whole grassfed milk or coconut milk (where to buy BPA free coconut milk)
2 tsp apple cider vinegar
3 tbsp maple syrup
4 tbsp butter or coconut oil (where to buy coconut oil)

1. Pre-heat the oven to 400°. Mix dry ingredients in a bowl or mixer. Then add all wet ingredients except butter and mix well.


2. Put butter in a 10 or 12-inch cast iron skillet and put in the oven to let the butter melt.


3. Once the butter is melted remove the skillet form the oven (don’t forget to use an oven mit!) and pour batter into the skillet.


4. Bake for about 20 minutes or until a toothpick inserted comes out clean.


What is your favorite dish to eat with cornbread?



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  1. Debbie Jennings says

    Being “Pre-diabetic” I’ve been told not to eat corn…and can’t find any information on whether sprouting it would make it more diabetic friendly. Would LOVE to try this recipe. Any thoughts?


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