A quick, gluten‑free bread made with cornstarch as the main starch, cooked directly in a skillet. It’s tender, slightly chewy, and perfect for pairing with soups, curries, or as a snack with spreads.
Explanation
Cornstarch alone doesn’t have gluten to provide structure, so this bread is more like a flatbread or pancake. Eggs and milk help bind it, while a hot skillet gives it a golden crust. It’s fast, versatile, and ideal when you want bread without an oven.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4–6 small breads
Ingredients
- 1 cup cornstarch
- 2 eggs
- ½ cup milk (or water for lighter version)
- 1 tbsp oil or melted butter
- ½ tsp salt
- ½ tsp baking powder (optional, for fluffiness)
Products for Using in Recipe
- Cornstarch for the base.
- Eggs + milk for binding and moisture.
- Cast‑iron skillet for even browning.
- Oil or butter for richness and crisp edges.
Instructions
- In a bowl, whisk eggs, milk, oil, and salt.
- Add cornstarch (and baking powder if using), mixing into a smooth batter.
- Heat skillet over medium heat and lightly grease.
- Pour batter (like pancake batter) into skillet, spreading into a round.
- Cook 2–3 minutes per side until golden and set.
- Repeat with remaining batter.
- Serve warm with butter, honey, or alongside savory dishes.