Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
Pour into a prepared loaf pan.
Bake for 28-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.
You can use medium grain cornmeal but you will need to reduce the milk (start with ½ cup and add 1 tablespoon at a time until it’s a thick batter). Medium grain cornmeal gives a moister result. I tried it but it was much better with fine grain.
You can use cashew or almond milk but the end result won’t be as rich and moist.
To make this in a square pan, double the recipe. The cook time will be about 5 minutes more.