Cornbread is an easy gluten free bread that turns out pretty much like it used to is corn bread. Corn bread normally has some wheat flour, and eggs and milk and lots of sugar and oil. My recipe still has some oil, but it is one of the few exceptions in our diet. We don't eat it every week, and my husband reminds himself not to eat too much. It is an excellent side with a bowl of soup or chili.
gluten-free, dairy-free, egg-free
1 1/2 cup cornmeal
1/2 cup Masa Mixta (usually used for making tortillas) or corn flour
1 cup brown rice flower
4 tsp. Baking powder
1 tsp. Salt
2 T. tapioca flour
1 cup water
1 cup rice milk or other desired milk
1/3 cup vegetable oil of choice, I use grapeseed oil
1/3 cup honey
Preheat oven to 400 degrees. Get a 9 x 13 inch baking dish sprayed and ready to go. Mix the dry ingredients completely. Mix the wet ingredients separately, then combine with the dry ingredients. Stir just enough so it gets completely combined, then quickly pour into your baking dish, before it has a chance to rise much. Bake at 400 degrees for about 20 minutes.
Update on 2/19/08: Would you like to make this oil free? I just figured out how to do it. Into your blender place: 1 TBSP flax seeds, and 2 TBSP raw cashews. Substitute 1/3 cup water for the oil, place in the blender along with the 1 cup rice milk and 1 cup water. Blend until smooth and add to the dry ingredients along with the honey.