Buttermilk Cornbread (Gluten-Free)

3 cups gluten-free flour mix(see below)
¼ cup sugar
3 ½ teaspoons xanthan gum
2/3 cup dry powder milk
1 ½ teaspoon salt
2 teaspoons sugar
½ cup lukewarm water
1 ½ tablespoons yeast granules
¼ cup shortening
1 ¼ cups water
1 teaspoon vinegar
3 eggs
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.
Pour the yeast mixture ...

This recipe comes to us from Jessie James of Canada.
Here is my very favorite recipe which has evolved over many years of trial and error:
2 ½ cups brown rice flour
2 cups white rice flour
½ cup bean flour (or potato or tapioca or white rice flour)
¼ cup garbanzo bean flour
2 + 2 tablespoon sugar
1 ½ teaspoon salt
1 teaspoon Cream of Tartar
1 teaspoon baking soda
½ cup flax seed (fresh ground in blender)
1 packet of traditional yeast granules
2 eggs (room temp)
½ cup oil or melted butter
Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13 x...

In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup
In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt
Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.
For a savory meal:
Using a 9 x 12 pan (or close to it), spray or oil it, then ...

This recipe comes to us from Susan Carmack. Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt
Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar
Directions:
Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.