Categories: Gluten-Free, Quick Bread

Ingredients

• Whisk together:
• 1 cup certified gluten-free cornmeal
• 3/4 cup sorghum flour
• 1/2 cup tapioca starch or potato starch (not potato flour!)
• 1 cup organic light brown sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 rounded teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon fine sea salt
• 1 teaspoon xanthan gum
• Add in and stir:
• 2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
• 1/2 cup plus two tablespoons light olive oil
• 1 cup very warm water (I nuke it for 30 seconds)
• 1 tablespoon bourbon vanilla extract

Directions

1. Preheat your oven to 375ºF. Grease and prepare a 9-inch cake pan by lining it with parchment paper.

2. Beat by hand until a smooth batter is formed, about one minute. Add up to 2 extra tablespoons of warm water, if needed, to thin. The batter should be like thick cake or muffin batter- but not too stiff.

3. Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center. Here at sea level it baked in 30 minutes. (A wooden pick inserted into the center should emerge dry.)

4. Place the pan on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart. Use a very sharp knife to slice it into pieces.

5. Serve warm and offer heated maple syrup for dipping. Or add fresh berries to the side with a dollop of tangy yogurt.

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