Corn Bread

½ cup cornmeal
1 ½ cup Brown rice flour
1/2 tsp xanthum gum
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup rice or cow's milk

DIRECTIONS:
Preheat the oven to 375. Lightly grease a 9X9-inch pan

Combine the cornmeal, rice flour, xanthum gum, sugar, baking powder and salt in a medium bowl. Then add the oil, beaten eggs and rice milk. Whisk together until just moistened and no dry spots remain, (freshly ground rice flour tends to clump so you can sift it or just mix well) Bake for 20-25 min, until a toothpick comes out clean. 

This recipe is sweet and fluffy! My husband, the texture snob loves it.

adapted from melskitchencafe.com

Ginger Cookies with Lemon Icing

6 Tablespoons softened coconut oil (or butter)

1 cup sugar

1 egg

3 Tablespoons Molasses 

2 cups Brown rice flour

1 tsp baking soda

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp cloves

12 tsp nutmeg

1/2 tsp salt

1/2 tsp xanthum gum

1 cup powdered sugar

1 Tbs water

1 Tbs Lemon Juice

1. Preheat Oven to 350. In a large bowl cream together coconut oil and 1 cup sugar until well combined. Mix in egg and molasses. 

2. In a separate bowl stir together flour, baking soda, spices, xanthum gum and salt. Add to coconut oil/sugar mixture and blend well. If using coconut oil let chill in the refrigerator for about 15 min. 

3. Bake for about 10 minutes, then let cool. 

4. To make Icing combine powdered sugar, water and lemon juice and drizzle over cookies.