Tdg Whole Corn Bread Or Pancakes-Gluten Free

• 1 c TdG stoneground blue or white cornmeal,
• 1 c rice flour blend,
• 1 tbsp ground flax,
• 11/2 tsp baking powder,
• 1 tsp xantham gum,
• 1/2 tsp baking soda,
• 1/2 tsp salt,
• 1-2 tbs sugar,
• 1 egg room temperature, beaten,
• 1/4 c oil,
• 1 1/2 c milk or water

1. Set the oven to 375 F. Mix the dry ingredients and toss with a fork to combine.
2. Beat the egg in a 2 cup measuring jug, and whisk in the oil until smooth, then whisk in water or milk to the 2 cup mark. For pancakes, add a little more water.
3. Heat a skillet or metal pie dish in the oven. Take it out, oil it with 1/2 tbs canola oil, and return to the oven briefly while mixing the batter.
4. Add the wet to the dry ingredients and mix well. Pour into hot skillet and bake about 25 minutes, until top is set and sides shrink from pan.
5. For pancakes add more water to give a flowing batter. Cook on a hot lightly greased griddle, flipping once.

white cornmeal, rice flour, ground flax, baking powder, xantham gum, baking soda, salt, sugar, egg, ubc, milk

Taken from www.epicurious.com/recipes/member/views/tdg-whole-corn-bread-or-pancakes-gluten-free-50093286 (may not work)