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Makes 1 loaf, 12 muffins or one 8” x 8” square

Dry Mix

1 ⅔ cups Speerville Flour Mill organic corn flour
⅓ cups sorghum flour
⅓ cups Speerville Flour Mill organic brown rice flour
1½ t Speerville Flour Mill aluminum-free GMO-free baking powder
2 ⅛ t xanthan gum
½ t sea salt

Sift together dry mix in large bowl

Wet Mix

2 eggs, slightly beaten (free-range organic)
3 t organic safflower oil
3 t liquid honey
1 t unsulphured molasses
1 ⅓ cup Enriched Original “Rice Dream” ( add more if you need a softer consistency)

Whisk well after each ingredient addition.

Add wet mix to dry mix, stir until smooth.

Pour into a greased 8”x 8” glass pan, medium or large greased loaf pan or muffin tin (greased or lined with paper muffin cups).

Bake in an oven preheated at 365° to 375°.  Bake 20-30 minutes in a 8” x 8” pan, 40-45 minutes in a loaf pan or 20 minutes in a muffin tin.

Test with a wire cake tester in the centre of loaf. If the wire comes away clean, the loaf is done.

Cool out of pan on a rack.

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