Gluten Free Cornbread
"This is a nice moist cornbread that's lower in carbs because of Splenda. I use extra light olive oil so it doesn't affect the taste."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- 1⁄2 cup rice flour
- 1⁄4 cup tapioca flour
- 1⁄4 cup potato starch
- 1 cup cornmeal
- 3⁄4 cup sugar substitute
- 3⁄4 cup light olive oil
- 2 eggs
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
directions
- Preheat oven to 350.
- Mix all ingredients together in a mixing bowl.
- Bake in a greased 8X8 pan for 30 minutes.
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RECIPE SUBMITTED BY
<p>I'm a jack-of-all-trades SAHM. I work the farm out here on the prairie, and am writing my own cookbook (as I'm sure everyone else on here is!)</p>
