Cornbread

Perfect for a Sunday morning...

Ingredients:
1 cup rice flour
3/8 cup tapioca flour
1 tsp xanthan gum
3 1/2 tsp baking powder
1 tsp salt
1 cup polenta
2 tbs castor sugar
1 cup water
3 tbs olive oil
1 egg, lightly beaten

Method:
1. Preheat oven to 180 degrees and line a loaf tin with baking paper.
2. Sift the dry ingredients three times into a large bowl.
3. Add the water, oil and egg and mix well
4. Pour the mixture into the tin and bake for 40minutes or until a skewer comes out clean when inserted into the middle of the loaf.
5. Leave to cool in the tin for 5min then transfer to a cooling rack.
6. Serve at room temperature or toast under a grill.

*This can be frozen in individual portions and added to lunch boxes.*