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corn bread

soaked popcorn version

½ c. Warm water

¼ c. Date paste or honey

2 T. Yeast

2 ½ c. Hot water

4 c. Soaked Popcorn (soak for about 2 days)

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 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. Blend well in the vitamix the soaked popcorn with the water:

Combined with all, 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

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