Serves: 8
Total Calories: 110

2/3 cup white rice flour
1/3 cup tapioca flour
3/4 cup yellow cornmeal
1/4 teaspoon salt
2 teaspoons double acting baking powder
3/4 teaspoon baking soda
1 3/4 cups oat milk or rice milk
2 tablespoons lemon juice
2 teaspoons honey
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp oat milk or rice milk
1/4 cup canola oil

Preheat oven to 400 degrees. Preheat the pan; this will give you a nice crust. I use a 10-inch cast iron skillet (the traditional way), but you may also use a similarly sized baking pan, square or round, it doesn’t matter. Combine flours, cornmeal, salt, baking powder, and baking soda. In another bowl, combine oat milk, lemon juice, honey, and egg replacer. Whisk well. Add to flour mixture. Add canola oil. Beat until smooth. Remove hot pan from oven and quickly spray with canola oil spray or other oil of choice. Pour in batter and set pan in center of oven. Bake 25–30 minutes at 400 degrees, then turn heat down to 300 degrees and bake another 10 minutes or so until set in the center. Remove from oven. Let cool about 15 minutes before slicing into squares or pie-shaped wedges.

Variations
• For Corny Cornbread: Add up to 1/2 cup either fresh or canned (drained) corn kernels.
• For Jalapeno Cornbread:Add half a chopped jalapeno pepper.
• For Bacon Cornbread: Add 1/4 cup crispy fried regular or turkey bacon.

Nutritional Facts:

Serves: 8
Total Calories: 110
Calories from Fat: 63

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Grandmother Catherene's Cornbread
Banana Bread
Rye Bread with Dates
Cherry Vanilla Bread
Orange Zucchini Bread