Cornbread – without gluten or dairy

Mixture A:
1 cup almond milk
1 egg
1 /4 cup vegetable oil
1/4 teaspoon GF vinegar

Mixture B:
1/3 cup potato starch (this is not the same as potato flour)
1/2 cup cornstarch
1 teaspoon salt (or less depending on your taste)
1/4 teaspoon baking soda
3 teaspoons GF baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xantham gum (available at health food stores)

Oven: 375 degrees. Grease an 8-inch square baking pan.

Combine Mixture A with Mixture B. Mix with a whisk to remove lumps. Pour batter into the prepared pan. Bake for 3o minutes (roughly) until a cake tester tests clean.

Allow to cool for 10 minutes at least, but serve while it is still hot.

Make sure all your ingredients are gluten-free!

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