For 16 gluten-free corn cakes (approx.)
To prepare the gluten-free corn cakes start combining the dry ingredients in a mixing bowl.
Mix together the buttermilk and egg yolk. Whisk into the flour mixture, just until moist.
Whisk the egg white until stiff but not dry. Gradually fold into the mixture until blended.
Grease a frying pan with oil.
Spoon about 1 tablespoon of batter into the pan and cook for 1 minute until bubbles appear on the top and the edges begin to set.
Turn over and cook for a further minute. Repeat with the remaining batter.
Serve the gluten-free corn cakes with tofu dip and garnish with coriander.