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Corn Muffins & Bread (Gluten-Free)
http://www.celiac.com/articles/868/1/Corn-Muffins--Bread-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Mix in large bowl: 1 cup yellow corn meal 1 ¼ teaspoon salt 1 cup white rice flour 1/3 c

Mix in large bowl:

1 cup yellow corn meal
1 ¼ teaspoon salt
1 cup white rice flour
1/3 cup oil
¼ - ½ cup sugar
1 large egg
2 teaspoons xanthan gum
1 cup milk or water
2 tablespoons baking powder
1 more cup water

Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.