GF Cornbread


1 cup gluten-free all-purpose flour mix
(recipe opens in a new page)
1 cup cornmeal
1/2 tsp xanthan gum
1/4 cup organic cane sugar
1 Tbs + 1/2 tsp baking powder
1/4 tsp salt
1/4 cup canola oil
1 cup minus 1 Tbs milk
1 egg, beaten
1/4 tsp vanilla



  • Preheat oven to 400°F, grease 8” or 9” square or round pan with light coat of cooking spray or shortening.
  • Add all dry ingredients in a bowl and whisk together.
  • Add oil, milk, egg, and vanilla in a separate bowl and whisk together.
  • Gently fold wet mixture into dry mixture only until combined…DON’T BEAT!
  • Pour batter into pan and bake 20-25 minutes or until lightly golden and done. Gluten free flour will not brown as dark as wheat flour. A toothpick inserted in the middle should come out clean.
  • For an extra treat, brush 1 tablespoon of melted butter over cornbread right after taking it from the oven. Wait 5-10 minutes before cutting.