San Francisco Polenta Bread

                                                   
Simple, robust cornbread that is moist and flavorful.

1 cup GF flour blend
1 cup polenta
3 t. baking powder
½ t. salt
3 T. agave syrup
1 egg, beaten
1 cup low fat buttermilk
3 T. olive oil or unsalted butter
 

Preheat oven to 425 F.
 

Mix all ingredients together. Do not over blend. Pour into an 8 inch pan and bake 25 minutes or until golden. May also be made as muffins, but reduce cooking time by 10 minutes.
 

Makes: Six servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking.

It is available at:


http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-