• 1 ¼ c              gluten-free flour
• 2/3 c              cornmeal
• 2 Tbsp           sugar
• 1 tsp              baking powder
• 1 tsp              baking soda
• 1 tsp              salt
• ½ c                  canola oil
• 2                      eggs
• 1 ½ c              buttermilk
• 1c                    red pepper finely chopped
• 2                      jalapeno  peppers minced

Mix dry ingredients.  Mix remainder and add to flour mixture.  Placed in greased & floured 9x5 loaf pan.  Bake 25 minutes at 375° 

Gluten-free Four Mix 

• 4 c                   superfine brown rice flour
• 1 1/3 c           potato starch
• 2/3 c              tapioca flour 

Store in refrigerator.