This recipe comes to us from Lynn Facey.

2 cups gluten-free flour (Bette Hagmans)
2 teaspoons xanthan gum
1 ½ cups sugar
1 teaspoon salt
3 ½ teaspoon baking powder
½ cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs

Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

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