Ingredients

• 1 cup White Rice Flour or Brown Rice Flour (160 g)
• ¾ cup Gluten Free Medium Cornmeal (114 g)
• 2 ½ tsp Baking Powder
• ¾ tsp Salt
• ½ cup Egg Whites (125 mL) or 2 Eggs or Egg Substitute Equivalent to 2 Eggs
• 1 ½ cups Water (360 mL)

• 1 ½ cups Chickpea Flour (180 g)
• 1 Tbsp Baking Powder
• ½ tsp Salt
• ½ cup Egg Whites (125 mL) or 2 Eggs or Egg Substitute Equivalent to 2 Eggs
• 1 ½ cups Water (360 mL)
• 1 Tbsp Apple Cider Vinegar

• 1 Tbsp Olive Oil
• 1 medium Onion, chopped (200 g)
• 1 pan Cornbread, torn into 1–2 inch pieces
• 1 pan Chickpea Flatbread, torn into 1–2 inch pieces (or 4 cups torn gluten free bread)
• 2 tsp Poultry Seasoning
• 2 tsp Salt
• 1 tsp Garlic Powder
• ½ tsp Ground Black Pepper
• 4 cups Vegetable or Chicken Broth (960 mL)
• ½ cup Egg Whites (125 mL) or 2 Eggs or Egg Substitute Equivalent to 2 Eggs

Instructions

1. Preheat oven to 400°F. Spray an 8 x 8-inch baking dish with cooking spray or coat with butter.
2. Mix dry ingredients together in one bowl. Add egg and water to the dry ingredients and mix well. Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

1. Preheat oven to 400°F. Spray an 8 x 8-inch baking dish with cooking spray or coat with butter.
2. Mix dry ingredients together in one bowl. Add egg and water to the dry ingredients and mix well. Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

1. Preheat the oven to 375°F. Either line with parchment paper or spray a 13 x 9-inch pan with cooking spray.
2. In a medium saucepan, heat olive oil over medium low heat. Sauté onion until softened and translucent. In a large mixing bowl, combine cornbread, flatbread (or bread), onion, poultry seasoning, salt, garlic powder, pepper and broth. Fold together, being gentle not to break up the bread pieces too much. Once thoroughly combined, add egg and fold to fully incorporate into the mixture. Pour mixture into prepared pan. Bake for 1 hour, or until the dressing is firm and browned on top. Let sit for 5 minutes.