Cornbread #3 (Gluten-Free)

This recipe comes to us from Karen Oland.
Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)*
1 rounded teaspoon baking powder
¼ teaspoon salt
¼ cup powdered milk (or powdered buttermilk)
1 egg
Mix dry ingredients in mixing bowl.
Wait until oven is preheated (or at 450F) before continuing. Mix enough water into dry ingredients to get to a "pancake batter" consistency (thinner than waffles, but not runny). Add one egg and beat well (batter gets a little volume to it - use a hand mixer if your arms arent up to the job). Pour into the hot skillet, return to oven and bake a...

Ingredients:
2 eggs
1cup gluten-free sour cream
1 can gluten-free creamed corn
2/3 cup oil
1 ½ cornmeal
3 teaspoons baking powder
1 tablespoon salt (or less)
1 cup cheese
Directions:
Bake in preheated oven at 400F for 35 minutes in 9” x 12” pan or a hot iron skillet.

This recipe comes to us from Susan Carmack. Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt
Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar
Directions:
Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.

When I first set about to create agreat gluten-free English Muffin, I was initially worried that Iwouldn't have success since I did not own the so-called "bun"pans necessary to make nice, flat, traditional English Muffins. Never one to shy away from baking challenges, I let necessity be theproverbial mother of invention once more (something that has servedme well in this gluten free world!). I actually ended up simplyusing my trusty popover pans, and slicing each “popover” twice,to wind up with three English Muffins per popover. Bonus!

The results were exceptional: as one non-gluten-free friend told mewhen she sampled them, "I tried them cold; I tried them toasted;I tried them with jelly; I tried them plain - they were delicious anyway you cut 'em!" ... I'll take that as a rin...