Barley and Corn Bread

This wheat-free, egg-free and dairy-free alternative to traditional corn bread will please everyone in the family.

• 1 cup barley flour
• 1 cup white corn flour
• 1 TBS baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 cups rice milk or almond milk
• 2 TBS barley syrup (or honey)
• 2 TBS melted margarine

Oil a 9x9 inch square pan and preheat the oven to 425°.  Combine dry ingredients in mixing bowl.  In separate bowl combine rice milk, barley syrup and margarine.  Add liquid to the flour mixture and blend until the batter is smooth.  Pour into prepared pan and bake for 15- 20 minutes.