Gluten Free Cornbread

By cl4515

Ingredients

• In a blender process until smooth:
• 1 cup milk or rice milk or soy milk or buttermilk or water
• 1 egg or 2 egg whites
• 1/4 cup oil (canola or safflower)
• 1/4 cup pure maple syrup
• In a separate bowl, mix these dry ingredients with a wire whisk:
• 1 cup cornmeal
• 1 cup rice flour (brown or white or a combination of both)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 to 1/2 teaspoon xanthan gum
• 1/4 to 1/2 teaspoon salt

Details

Servings 6
Adapted from celiac.com

Preparation

Step 1

In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup

In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt

Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.