A GF Recipe: Quinoa Cornbread

Ever since I was hit with the celiac diagnosis, I have attempted to make a halfway-decent gluten-free cornbread.  Typically, I have used a combination of rice flour, corn flour, and corn meal, but my concoctions usually end up grainy and crumbly.  So, last night, I decided to shake things up a little bit.  Instead of my requisite rice flour/corn flour/corn meal mix, I went with a complex blend of rice flour, corn flour, quinoa flour, and garbanzo bean flour.  The resulting bread had much more texture than your standard gluten-free cornbread, and the quinoa provided the bread with a pleasant nuttiness.  So, without further adieu, here is the aforementioned recipe.

John's Gluten-Free Quinoa Cornbread

Ingredients:
1 cup stone-ground corn flour
1/4 cup white rice flour
1/4 cup quinoa flour
1/4 cup garbanzo bean flour
3-4 tablespoons sugar
3/4 teaspoon salt
4 teaspoons baking powder
1 teaspoon xantham gum
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter

Steps:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Mix the four flours, sugar, salt, baking powder, and xantham gum in a large bowl and set aside.
3. Melt the 1 tablespoon butter in a medium-sized baking pan in the oven.  Swirl the butter around the bottom and sides of the pan.
4. In a small bowl, mix the beaten eggs, milk, and 1/4 cup melted butter.  Then, add these ingredients to the dry mix in the large bowls, and stir until the dry mix is moistened.
5. Pour batter into the baking pan.
6. Bake for 15-20 minutes (test with a toothpick - if it comes out clean, you're set).  If you have a lopsided oven like me, you may need to turn the baking pan halfway through the baking process.  Serve warm.