Yields a 9″ x 9″ x 2 square pan or 8 mini loafs.
In a large bowl – Add
1 1/2 cup yogurt *
1/4 cup vegetable oil
1/8 cup melted butter
1/4 cup brown sugar
1/8 cup pure maple syrup
1/4 teas of salt
1/4 teas of xanthan gum
Zest of one large lemon –add the juice of the lemon
Beat / hand whisk all ingredients until blended.
Sift in 6 teas of gluten free baking powder until frothy
Blend in with a whisk
1 1/2 cup of gluten free flour mix – I have used all of the following
Sylvan Farms Gluten-Free Pantry All-Purpose Flour or similar
Gently fold in
1 1/2 cup of yellow cornmeal – a good quality stone ground
Butter baking pans – Bake at 400 for 25 -30 min until golden brown – mini loafs bake faster.
Add fruit, like blueberries – berries will stay better in the mix if berries are added frozen. Another variation, is to add a favorite jelly – add a dollop in center of each mini loaf or in a grid effect if using a square pan
* I use greek style yogurt -can use lowfat or nofat vanilla yogurt