½ c. Warm water
¼ c. Date paste or honey
2 T. Yeast
2 ½ c. Hot water
3 ½ c. Corn flour or freshly ground popcorn flour
1 c. Amaranth, Rice, Millet, or corn flour
1 c. Tapioca flour
¼ c. Soy flour
2 t. Salt
3 T. Flax seed
¾ c. Pecan meal (optional) or finely ground dried coconut. (optional)
Mix first 3 ingredients & let bubble for 5 min. Grind flax seed
In separate bowl mix remaining ingredients together. Then mix all together
Note: It should be thin enough to pour easily (typical corn bread
consistency), if it is not add a little warm water, and mix thoroughly.
In a 9×13 glass baking dish sprinkle some sesame seeds on the bottom, then pour mixture into baking dish.
Let rise until approx. double in size (10-15 min.) Cover & Bake at 350° F. for 50-60 min.
For Muffins place in tins and bake at 350° F. for 30-35 min. or until browned
Note: If bread is above top of dish place in oven uncovered for 15 min. (until set) then cover.
Variation: Add 1 c. Raisins & ¾ c. chopped nuts/seeds. To make it rise more, Add ¼-½ c. extra Tapioca flour.
Yields: 1 – 9”X 13” Pan