Food Allergy Resource for the
most common food allergies.

SPEWDfree - Cornbread

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Ingredients	1 1/2 Cups Cornmeal 1/4 Cup Tapioca Flour 1/4 Cup Rice Flour 1/4 Cup Soy Free, Dairy Free Margarine 1 1/2 Cups Rice Buttermilk (Place Two Tablespoons Vinegar In A Measuring Cup. Add Enough Rice Milk To Make Two Cups. Stir And Let Sit For A Few Minutes.) 2 Teaspoons Baking Powder 2 Teaspoons Sugar 1 Teaspoon Salt 1/2 Teaspoon Baking Soda 3 Tablespoons Water, 3 Tablespoons Oil, 2 Teaspoons Baking Powder, Combined
Directions	Preheat Oven To 450 Degrees. Grease An 8 X 8 Square Pan. Combine All Ingredients. Beat Until Mixture Is Smooth And A Little Fluffy. Pour Into Pan. Bake For 25 Minutes Or Until The Top Is Golden Brown And A Toothpick Inserted In The Center Of The Cornbread Is Clean. Top With Soy Free, Dairy Free Margarine And Honey. Enjoy!
Category	Snacks

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This site is a source for recipes and tips for cooking and living with specific food allergies, and should not be construed as medical advice. Remember to read the label of every food purchase, including the labels of ingredients listed here, to verify they are safe for you. Manufacturers can and do change ingredients, shared equipment, or facilities without notice. Always consult a qualified health care provider with any questions or concerns before moving forward.