Tiger Nut “Corn” bread (Gluten-free, Grain-free, Corn-free)

Although there is no corn or gluten in this cornbread-like tiger nut bread, you won’t notice. It is so tasty, plus it is loaded with resistant starch from the tiger nut flour and buckwheat! If you haven’t yet heard of the importance of resistant starch, go here. If you have, then you are probably hoping to find some easy ways to incorporate resistant starch into your diet to feed your microbiome. Well here you go, my friend. First though, indulge me while I breakdown the other benefits of tiger nuts for you. 

Tiger Nuts:

• Are not a nut but a tuber.
• Contain resistant starch to feed the bacteria in your colon (as stated above)
• Are full of antioxidants
• Contain a ton of fiber (10 grams per serving) 
• Are antibacterial
• are a good source of iron, magnesium, zinc, potassium, and B6

Quick note: If you are experiencing a gluten sensitivity, are Celiac, or just like to rotate your grains seasonally like we try to do, you can rest easy because this recipe is gluten-free. If you make this bread with buckwheat flour instead of brown rice flour, it will also be grain-free. As stated above, there isn’t actually any corn in this recipe either. We call it tiger nut “corn” bread because the gritty texture of the tiger nut flour is reminiscent of the grittiness of corn bread. We like to top this bread with cultured honey butter!

Tiger Nut “Corn” Bread  (gluten-free, grain-free, corn-free):

• 2/3 cup tiger nut flour
• 1 cup buckwheat flour 
• 1/2 teaspoon fine sea salt
• 2 tablespoons baking powder
• 3 pastured eggs, lightly beaten
• 1 cup non-homogenized grass-fed milk or milk substitute (coconut milk works well)
• 2 tablespoons maple syrup
• 6 tablespoons melted grass-fed butter, plus 2 more for pan

Directions:

1. Preheat oven to 400 and put your cast iron skillet in to preheat.
2. Mix dry ingredients in a large bowl.
3. Add wet ingredients and mix.
4. Take skillet out of oven and add a couple of tablespoons of butter and melt it.
5. Pour batter into hot cast iron skillet. Bake for 15 minutes.

Are you gluten-free, grain-free, or corn-free and looking forward to tasting something like corn bread again?