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-