Cornbread Sticks

• 1 cup rice milk
• 1 tablespoon freshly squeezed lemon juice
• 1 cup Basic Gluten-Free Flour Mix (page 19)
• 1 cup yellow cornmeal
• 1/2 teaspoon xanthan gum
• 3/4 teaspoon salt
• 1 tablespoon double-acting baking powder
• 1/4 cup granulated sugar
• 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
• 1/4 cup dairy-free, soy-free vegetable shortening, melted

1. Preheat the oven to 425F.
2. Grease two cornstick pans liberally with vegetable shortening (I prefer using this to baking spray, because it remains more stable at high temperatures).
3. Alternately, you may also use a muffin pan, popover pan, or cast-iron skillet.
4. Combine the rice milk and lemon juice.
5. Set aside.
6. Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl.
7. Add the rice milk mixture and stir to combine.
8. Add the egg replacer and melted shortening.
9. Stir a couple of times until smooth.
10. Fill the cornstick molds two-thirds full.
11. Smooth the tops so the batter fills the mold.
12. Bake for about 20 minutes, or until golden.
13. Turn out immediately onto a cooling rack, or better yet, into a bread basket to be passed at the table.
14. Serve warm.

rice milk, freshly squeezed lemon juice, flour, yellow cornmeal, xanthan gum, salt, doubleacting baking powder, granulated sugar, egg, vegetable shortening

Taken from www.epicurious.com/recipes/food/views/cornbread-sticks-379190 (may not work)