Best Gluten Free Cornbread - Gfcf

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.