Ingredients
3/4
cup cornmeal
1/2
cup tapioca flour
1/4
cup white rice flour
1/4
cup sweet white sorghum flour
1/4
cup potato starch flour
2
teaspoons gluten free baking powder
1
teaspoon baking soda
1
teaspoon salt
1/2
teaspoon xanthan gum
1/2
teaspoon guar gum
1 1/4
cups almond milk, soymilk or regular milk
1
teaspoon cider vinegar
1/3
cup sugar
2
eggs
1/4
cup ghee (measured melted)
Preparation
Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).
In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, salt, xanthan gum and guar gum; set aside.
In medium bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Serve warm.
