Preheat oven to 425 degrees. Combine the flours by sifting them into a large bowl. Add remaining dry ingredients and stir. Cut the shortening into the flours, the way you would when making a pie dough. Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined. Stir in the cornmeal, whisking fast. Do not over stir. Pour into a greased cast iron skillet.
Bake for 20 to 25 minutes, or until the sides of the corn bread are slightly shrinking from the skillet and a toothpick comes out clean. Serves 8.
* Look for gluten- free recipes now through Thanksgiving!Appeared in print 11/11/09