Recipe for Gluten-Free Corn Bread

Recipe Ingredients:
Eggs (Large, lightly beaten, at room temperature)
1 cup  Milk (at room temperature)
1/3 cup  Canola Oil
1/2 cup  Tapioca Flour
1/2 cup  Potato Starch
1/4 cup  Sorghum Flour
1 cup  Gluten-Free Medium Cornmeal
1/3 cup  Sugar
2 tsp  Baking Powder
1 tsp  Xanthan Gum
1 tsp  Sea Salt

Cooking Directions:
1.  Preheat oven to 350˚F. Generously grease 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.

2.  In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.

3.  In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low sped, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan.

4.  Bake 25 to 30 minutes, or until top is firm and edges are lightly browned. Serve warm. Makes 12 servings.

    Double Active Baking Powder Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Gluten Free Corn Meal Gluten Free Corn Meal
Corn Meal makes the best cornbread possible with a great texture and without an overabundance of crumbs.

Gluten Free Xanthan Gum Gluten Free Xanthan Gum
Use Gluten Free Xanthan Gum to add thickness and volume to bread and other gluten-free baked goods. This is a popular thickener among customers with allergies to gluten.

Potato Starch Potato Starch
Potato Starch is used as a thickener for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. It's a natural way to add moistness to many baked goods.

Sea Salt Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

Tapioca Flour Tapioca Flour
Also known as tapioca starch, tapioca flour is a gluten-free baking ingredient and an ideal thickening agent. Use tapioca for thickening a wide variety of baked goods, sauces, and desserts.

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