Corn Bread
Gluten-Free
2 c yellow corn meal
1 t salt (or less)
2 T potato starch
2 T white sugar
1 1/2 t GF baking powder
1 t xanthan gum
1/2 t baking soda
1/2 c corn oil
1 cup milk
2 eggs
Grease an 8x8x2inch baking pan.
Thoroughly mix the dry ingredients.
Beat egg yolks and whites separately. Blend the egg whites, milk and corn oil into the egg yolks. Fold the egg mixture into the dry ingredients, mixing just until moistened. Spread into pan. Bake at 400 degrees for 20 to 25 minutes.
Copyright © 2004 Celiac Sprue Association/United States of America, Inc. (CSA)
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