GF Corn Bread

GF Corn Bread from Living Without Magazine
ingredients
1/4 brown rice flour
3 tablespoons tapioca flour/starch
3 tablespoons potato starch (not flour)
1/2 teaspoon xantham gum
1/2 cup yellow or white cornmeal
2 tablespoons sugar or 2 teaspoons honey (both taste good but sugar is easier)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup buttermilk (or 2 teaspoons cider vinegar + enough cow, rice, soy or nut milk to make 2/3 cup)
2 tablespoons vegetable oil
cooking spray
 
steps

1. Preheat oven to 350 degrees. Coat an 8-inch round pan or 8x4 inch pan with cooking spray. Set aside.
2.  In a medium bowl, combine flours, potato starch, xantham gum, cornmeal, sugar (or honey), baking powder, baking soda and salt. Make a well in center. Set aside.
3. In a separate bowl, beat the egg, buttermilk and oil until well blended.
4. Add egg mixture all at once to the dry mixture. Stir until moisoned. Mixture will have the consistency of thick cake batter.
5. Bake in preheated oven for 20 to 25 minutes or until the top is firm and edges are lightly browned. Slice and server warm.

Serves 6. It is great with soup, chili or even mexican egg dishes.