Servings: 12
Prep Time: 20 Min.
Cook Time: 20 Min.

+ 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)

1. Sift together cornmeal, gluten free flour-blend, sugar, baking powder, xanthan, and salt.
2. Wisk 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.

***Gluten- Free Flour Blend

6 cups Brown or White Rice Flour
2 cups Potato Starch
1 cup Tapioca 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.


Recipe Courtesy of:
Gluten Intolerance Group
Visit www.gluten.net to learn more about gluten intolerance.

Calories: 172;   Total Fat: 7g;   Saturated Fat: 1g;   Cholesterol: 20mg;   Total Carbs: 23g;   Fiber: 1g;   Protein: 3g;   Sodium: 316mg;