Recipe adapted from “125 Best Gluten-Free Recipes” by Donna Washburn and Heather Butt. It’s ok, but little dry in my taste.
2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
3/4 tsp xanthan gum
1 1/2 tsp gluten free baking powder
1/2 tsp salt
1/2 cup shortening or butter or dairy-free spread
3/4 cup granulated sugar
3/4 tsp vanilla extract
1 tsp cider vinegar
1/2 cup milk or rice milk
In a large bowl, sift flour and starch, xanthan gum, baking powder and salt.
In separate bowl, using mixer, cream shortening and sugar until light and fluffy, add eggs, one at a time. Stir in dry ingredients alternately with milk an vinegar, begin and end with flour mix. Stir just until combined after each addition. Spoon into prepared pan (8 in square), spread to edges and smooth top with moist rubber spatula, let stand for 30 minutes.
Bake in preheated (350F) oven for 35-40 minutes. Let cool in the pan 10 minutes, remove from pan and let cool completely on rack.