This gluten-free Lammas bread recipe is nourishing, hearty and a satisfying way to celebrate the grain harvest.
Making bread is a traditional way to celebrate the grain harvest. There’s no reason not to enjoy this mystical, ancient art—even if you’re gluten-free!
For this recipe, you don’t need a long list of specialty ingredients. There’s no rice flour or arrowroot or xanthan gum. (Xanthan gum? Who keeps xantham gum in the cupboard?!!)
It’s a yeast-free, cornmeal-based bread that’s delicious and goes well with any early harvest meal.
Let’s do it!
This gluten-free Lammas bread recipe incorporates two items in particular that are specific to Lammas, Lughnasadh or the early harvest festivals.
Corn is a grain of the New World, and one of the largest grains in agriculture.
The use of cornmeal to make bread dates back thousands of years.
In the context of modern magic, corn is associate with abundance, the harvest and solar energy stored for the coming months of waning light.
The associated of honey with Lammas is iconic.
Honey wines are often shared at this time of year to honor the fullness of summer, as well as the sacredness of bees and their “liquid gold.”
In this recipe, honey gives the bread a sweet, divine flavor that steeps the soul in the spirit of summer.
Loaf or Muffins?
When we think of Lammas bread, we generally imagine a loaf.
But this recipe can also be made as muffins, which a little more convenient if you plan to freeze them.
Either way, you can make this ahead and freeze it for up to a month.
- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 5 tablespoons honey
- 1 3/4 cups plain Greek yogurt
- 4 tablespoons melted butter
- 1 egg
- For topping: Extra butter and honey
Preheat oven to 375 degrees Fahrenheit.
Blend cornmeal, baking powder, baking soda, salt, and brown sugar in a large mixing bowl. Set aside.
Beat the egg in a separate bowl, then add yogurt and butter. Stir until well combined.
Mix together wet & dry ingredients.
Pour batter into a well-greased 8-inch baking pan. (You can also use a muffin tin with liners). Bake until a fork comes out clean. (About 18-30 minutes for a baking pan or 10-12 if using muffin tins).
Allow to cool slightly before removing from muffin tins or baking pan. While still warm, top with butter and honey. Serve immediately.