Rice and Corn Bread

150 g of Brown Rice Flour

100 g brown rice flakes

100g of Maize Corn Flour

1 egg separated

50 ml oil from list

2 tsp of gluten free baking powder.

Mix all dry ingredients. Make well in centre and add wet mix.  Stir well.  Add water little by little until you have a dough of dropping consistency (like sponge mix) fold in egg whites, pour into well lined / oiled tin.  Bake at 190o for 20 minutes approx. Cover top and continue at 175o for 30 min approx.