High-Rising Gluten Free Corn Bread

This recipe is inspired by King Arthur Flour: http://www.kingarthurflour.com/recipes/gluten-free-cornbread-recipe. I adapted their recipe with an easy flour blend of my own, and the result was a ridiculously high-rising, hearty, and tasty bread. You can probably hand-mix it if you want.

• Ready In: 30 mins
• Yields: 16 squares

Ingredients

• 1 1⁄2 cups yellow cornmeal
• 3⁄4 cup chickpea flour
• 3⁄4 cup cornstarch
• 1⁄4 cup powdered milk
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 1  teaspoon xanthan gum
• 1⁄2 teaspoon baking soda
• 5  tablespoons canola oil
• 1⁄3 cup brown sugar
• 1 1⁄2 cups water
• 1  tablespoon white vinegar
• 3  large eggs, beaten

Directions

1. 1. Combine all wet ingredients in bowl of electric mixer.
2. 2. Combine all dry ingredients in a separate bowl.
3. 3. Beat at medium speed for 2-3 minutes, scraping the sides of the bowl to help it along if necessary.
4. 4. Pour into a lightly-greased 8x8" square baking pan. It should be about the consistency of cake batter or a bit thicker.
5. 5. Allow to sit for 10 minutes. Preheat oven to 375 degrees at this time.
6. 6. Bake for 25-30 minutes, or until bread is golden brown and a knife inserted in the center comes out clean and dry.