Ingredients
- 3/4 cup sugar
- 1/2 cup oil
- 2 eggs, lightly beaten
- 1 1/2 cups gluten free flour blend (see my recipe from Carol Fenster)
- 1 1/2 cups yellow cornmeal
- 1 tablespoon GF baking powder
- 1 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1 cup milk substitute (almond or coconut)
How to Make
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Step 1: Preheat oven to 400 degrees.
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Step 2: In a separate bowl, mix flour, cornmeal, baking powder, xanthan gum and salt well.
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Step 3: Blend dry ingredients into the egg mixture, alternating with milk substitute.
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Step 4: Bake in a 8x8-inch greased square pan for 30 minutes, or until bread tests done in center. For muffins, check after 15 minutes.
We hope you enjoy this recipe!
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