CORN BREAD
2 cups GF flour mix (Such as 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/4 cup potato starch, 1/4 cup tapioca starch or flour.)
2 cups corn meal
1/2 cup sugar
2 tablespoons baking powder
2 teaspoons xanthan gum
2 teaspoons salt
2 cups rice milk or other milk substitute
2/3 cup tolerated oil
2 eggs, lightly beaten
In a large bowl, mix together all dry ingredients. In a separate bowl mix together milk, eggs and oil. Add liquid mixture to dry ingredients and mix until well mixed. Pour into well greased 9 x 13 pan.
Bake at 400 degrees for 20 - 25 minutes.
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