Corn-Free Cornbread

I make this cornbread often enough that I figured it should have its own page for easier referencing. I have made it without the guar gum and it can definitely be omitted, but the texture will be a little more crumbly. You can easily double the recipe and bake it in a 9 x 13 baking dish for 30 minutes.

Corn-Free Cornbread
Makes 9 pieces

2 Tbsp psyllium husks
1/4 cup water
1 cup coconut milk (I use the Silk Vanilla Coconut Milk from the carton)
1/3 cup canola oil
1/4 maple syrup
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons corn free baking powder
1 teaspoon guar gum
1 teaspoon salt

1. Preheat oven to 350°F.
2. Spray a 9x9 inch square baking dish with oil or nonstick spray.
3. In a large bowl, whisk together the oil, milk, syrup, and psyllium husks and water.
4. Add the remaining ingredients and stir well.
5. Pour into baking dish and bake for 25-30 minutes or until a toothpick comes out clean.

Nutritional Info (Calculated from My Fitness Pal)
Calories: 228
Fat: 9 g
Fiber: 2 g
Sugar: 7 gSodium: 269 mg
Protein: 2 g