Gluten-free Blue Cornbread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2/3 cup rice flour
• 1/4 cup potato starch
• 2 tablespoons tapioca starch
• 1 cup blue cornmeal
• 1 teaspoon xanthan gum
• 4 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs or 1/2 cup egg beaters egg substitute
• 1 cup milk or 1 cup lactaid milk
• bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

Recipe

• 1 start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. preheat oven to 425 degrees f.
• 2 in mixing bowl stir together everything, but the milk and eggs. beat together the eggs and milk in a separate bowl. add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. the xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
• 3 pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. check after 15 minutes to see if cornbread is becoming brown on top. remove cornbread when lightly brown on top.