1 c corn meal
3/4 c. Bob's Red Mill Gluten-Free All-Purpose Flour
1/4 c. Expandex Modified Tapioca Starch
1 t xanthan gum
2 T sugar
1 T baking powder
1/2 t salt
1 c milk (I used regular milk, but I got this recipe from a GCFC friend who uses rice milk w/out problems)
1/2 c oil
Preheat oven to 425 degrees.
In a medium bowl, combine cornmeal, flour, tapioca starch, xanthan, sugar, baking powder, and salt.
In a small bowl, beat eggs, milk, and oil slightly.
Add egg mix to flour mix and stir until smooth. Do not over beat.
Pour into greased pan. 9X9 for 20-25 minutes, or muffin pan for 12-15 minutes.
Total cost: ??? All of these ingredients are things I keep on hand all the time, so I'm not really sure.
Verdict: Fairly yum. They ate them, anyway!