Hi im trying to convert a shortcake recipe I've been using for years to gluten free for a friend to enjoy . My recipe calls for 2 1/4 cups all purpose flour, 4 teaspoons baking powder, 2 tablespoons white sugar, 1/4 teaspoon salt, 1/3 cup shortening, 1 egg and 2/3 cup milk. So im thinking that adding the xanthan gum roughly 1/2 teaspoon and one extra egg to your gluten free flour should do the trick? And / or reduce the milk. What do you think?

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