Best Gluten Free Cornbread - Gfcf

• 1/4 cup sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/4 cup sweet rice flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon xanthan gum
• 1/4 cup shortening (not butter)
• 2 large eggs
• 1 cup non-dairy milk substitute
• 1 cup yellow cornmeal

1. Preheat the oven to 425 degrees.
2. Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
3. Cut the shortening (such as Earth Balance to make it casein free) into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour.
4. Combine the eggs and milk in a small bowl. You can use cow's milk just fine if it's not a problem for your family. I usually use original rice milk.
5. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
6. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
7. Pour into a greased 9 by 9 by 2-inch pan or a preheated greased cast iron skillet. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

sorghum flour, tapioca starch, potato starch, sweet rice flour, sugar, baking powder, salt, xanthan gum, shortening, eggs, nondairy milk substitute, yellow cornmeal

Taken from www.food.com/recipe/best-gluten-free-cornbread-gfcf-446235 (may not work)