In a medium mixing bowl, combine the cornmeal, millet flour, sorghum flour, arrowroot starch, baking powder, and salt. Stir until well mixed.
In a small mixing bowl, beat together the eggs, applesauce, and oil for 15 seconds.
Add the water to the egg mixture. Stir to mix.
Pour the egg mixture into the medium mixing bowl with the dry ingredients. Stir until the flour is evenly moistened. The batter will be on the runny side.
Spray an 8×8 glass baking dish with non-stick spray. Pour the batter into the baking dish.
Bake for 25 – 30 minutes until the top is just turning golden brown and a tooth pick comes out clean.