Gluten Free Cornbread

By DaraD

Ingredients

• 1/4 cup sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/4 cup sweet rice flour
• ¼ cup sugar
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 1 teaspoon xanthan gum
• ¼ cup shortening (not butter)
• 2 large eggs
• 1 cup milk
• 1 cup yellow cornmeal

Details

Servings 8
Adapted from glutenfreegirl.blogspot.com

Preparation

Step 1

Preheat the oven to 425°.

Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.

Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening, preferably lard, is essential here. Butter just won't do the same.)

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.

Pour into a greased 9 by 9 by 2-inch pan. 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.