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Corn Bread (Gluten-Free)
 Courtesy of Gluten Intolerance Group
 
Servings: 12
Prep Time: 20 Min. Cook Time: 20 Min. What you need:
* 1 c. cornmeal
* 1 c. Gluten-Free Flour Blend *** * 2 Tbsp. sugar * 1 Tbsp. baking powder * 1/2 tsp. xanthan gum * 1 tsp. salt * 1 egg * 1/3 c. oil * 1 c. milk (or milk substitute) What to do:
1. Sift together cornmeal, gluten free flour-blend, sugar, baking powder, xanthan, and salt.
2. Whisk eggs, oil, and milk in a separate bowl. 3. Mix wet and dry ingredients together with a spoon. 4. Pour into greased baking pan and bake at 350°F for 15-20 minutes. Makes one 8" square pan or 12 muffins. *Brown Rice Flour Blend * 1 1/3 c. brown rice flour * 7 Tbsp. potato starch * 3 1/2 Tbsp. tapioca flour *** For 1 1/2 cup gluten-free flour blend: * 1/2 c. rice flour * 1/2 c. cornstarch * 1/2 c. tapioca starch/flour * 1 Tbsp. potato flour * Many gluten-free recipes call for a gluten-free flour blend. You may purchase a pre-made blend or mix your own with the Rice Flour, Potato Starch, and Tapioca Flour. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance Nutritional information:
Calories: 172; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Total Carbs: 23g; Fiber: 1g; Protein: 3g; Sodium: 316mg;
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