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Gluten Free, Dairy Free, Soy Free, Nut Free, No Processed Sugar

Adapted from Mark Bittman

• 3-4 tablespoons Olive Oil
• 1 ^1/2 cups Medium Grind Cornmeal
• ^1/4 cup Rice Flour
• ^1/4 cup Sorghum Flour
• 1 ^1/2 tablespoons Granulated Palm Sugar (Honey works wonders too)
• 1 ^1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• ^1/2 teaspoon Xanthan Gum
• 2 Eggs
• ^3/4 cup Rice Milk (or your fave alterna-milk)
• ^1/2 cup Coconut Milk (you won’t taste it)
• Any add-ins you like (Our Faves: Caramelized Onions, Roasted Poblanos)
• Salt and Pepper

Get Busy

1. Preheat your oven to 375 degrees.
2. Pour the olive oil in the bottom of an 8×8 baking pan/dish.
3. Slide the oil filled pan into your oven to preheat while you mix the batter.
4. In a bowl, whisk together all the dry ingredients to make one flour blend.
5. Add the eggs, rice milk and coconut milk to the dry ingredients and whisk to combine. Stir the batter until it comes together and is slightly thickened.
6. Stir in any add-ins you’ve got sitting around.
7. Pull the baking pan out of the oven WEARING AN OVEN MITT. Seriously friends, this is where you will burn yourself if you stop thinking. So think.
8. Pour the batter into the hot pan and sprinkle salt and pepper on top. Using an oven mitt, slide the pan back into the hot oven.
9. Bake the bread for 25-30 minutes, or until the edges are crisp and begin to pull away from the side of the pan.
10. Eat it.

Prep. Time: 10 minutes
Baking Time: 25-30 minutes
Yield: 1 8×8 pan, no matter how you slice it