Gluten-Free Cornbread (Celiac Friendly)

Again, Thank you Pam Furlan!

Gluten, Egg & Dairy Free!

1 1/4 cups cornmeal
1 cup Flour Blend (below)
1/3 cup granulated sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
2 large eggs*
1 cup milk or non-dairy sub
1/3 cup canola oil

Preheat oven to 375 degrees. Place Muffin Tray or Flexipan of your choice on Perforated Baking Sheet. In Mixing Bowl, combine cornmeal, flour, sugar, or fructose powder, baking powder, xanthum gum and salt. Mix together and then make a well in the center. In another bowl, beat eggs (*or egg substitute), milk and oil with the whisk until well blended. Add liquid mixture all at once to dry mixture, stirring just until moistened. Pour mixture into pan or spoon into Muffin Tray. Bake for 20-25 minutes until top is firm and edges are lightly browned. Serve warm.

*Without Eggs: Replace the eggs with 2 Tbsp. Flax meal stirred into 1/2 cup warm water. Add milk and oil to this and continue with directions.

GF Flour Blend
1 1/2 cups Sorghum flour
1 1/2 cups Potato Starch
1 cup Tapioca flour/starch
1/2 cup Almond flour (can use corn flour but it contains Gliaden which is related to gluten)