Corn-free skillet bread
|Finely ground flour
(brown rice, garbanzo bean, Spelt, etc.)
|Coarsely ground meal
(millet, barley, brown rice, pumpernickel, etc.)
|Citric acid crystals
Cream of tartar
|Milk (or soy milk)
The grain used isn't critical, it can be just about any combination of flour and meal (you can even use cornmeal if you're not sensitive to it).
Soda and citric acid crystals, or soda and cream of tarter, make home-made baking powder which contains no corn starch (or aluminum). Using citric acid crystals, instead of cream of tartar, is far more cost effective. For example, sfherb.com
sells citric acid crystals for half the price of cream of tartar.
Preheat oven to 350 degrees and place iron skillet in oven for five minutes. Combine dry ingredients, mix thoroughly and set aside while skillet is preheating. Remove skillet from oven, coat with cooking spray or vegetable oil. Add liquid ingredients to dry ingredients and mix quickly with a spatula and pour into skillet. Bake at 350 (F) for 25 to 35 minutes. If it's done, a quick and gentle finger tap to the top of the loaf won't leave a dent.