Preheat the oven at 180c/356F/gas mark 4
Grease a square baking tin and set aside
In a large bowl combine the cornmeal, gluten free flour, coconut sugar, baking powder, pink salt, stir and set aside.
In a bowl or jug, whisk together the almond milk with the lemon juice to make buttermilk and wait for the milk to curdle slightly. This should take a few minutes to achieve.
Once the buttermilk has formed add and whisk the melted butter, eggs yolks and oil together.
Pour and whisk the wet ingredients into the dry ingredients
Have the egg whites in a separate bowl and whisk preferably with an electric whisk starting at the lowest setting then gradually increase the speed until egg white peaks are formed
Fold a small amount of egg whites at a time into the batter using a spoon, try not to over mix so the air doesn't escape nor the volume.
Pour the batter into the baking tin
Bake for roughly 30 minutes until golden in colour and check the cornbread is cooked through by testing it with a toothpick/skewer.
Once bake allow to cool down before transferring onto a cooling rack