Ingredients:

• 1/4 cup bean flour (from Authentic Foods)
• 3 Tablespoons tapioca flour
• 3 Tablespoons potato starch
• 1/2 teaspoon xanthan gum
• 1/2 cup yellow or white cornmeal
• 2 Tablespoons sugar or 2 teaspoons honey
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2/3 cup buttermilk or 2 teaspoons cider vinegar plus enough milk (cow, rice, soy or nut) to make 2/3 cup
• 2 tablespoons canola, safflower or other oil

Directions:

• Coat 8×4 inch or 8 inch round or square nonstick pan with cooking spray.  Set aside.
• Preheat oven to 350°.
• In medium bowl, combine flours, xanthan gum, cornmeal, sugar (or honey), baking powder, baking soda, and salt.  Make a well in center.  Set aside.
• In another bowl, beat egg, buttermilk, and oil until well blended.
• Add egg mixture all at once to dry mixture, stirring just until moistened.  Batter will be consistency of thick cake batter.
• Bake for  20-25 minutes, or until top is firm and edges are lightly browned.
• Serve warm.
• (You may also bake the corn bread in 6-muffin tins for 20-25 minutes.)