Gluten Free Cornbread Recipe
1/4 cup white bean flour
1/4 cup sorghum flour
1/4 cup cornstarch
1/4 cup tapioca flour
1 cup cornmeal
1/2 teaspoon xanthan gum
1 teaspoon egg substitute
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup plain yogurt
2 tablespoons margarine, melted
1/4 cup orange juice or 1/4 cup water
Preheat oven to 400 degrees. Grease 8″ square pan.
In a mixing bowl, whisk together the dry ingredients. Set aside.
In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
Add the dry ingredients and stir until just blended.
Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
Cut into squares and serve warm or at room temperature.