Gluten Free Pound Cake

My wife is gluten intolerant, so we do a lot of gluten free cooking. We’ve found that cakes and cookies tend to work pretty well with gluten free flours. This recipe is based on the traditional pound cake recipe (1 lb butter, 1 lb eggs, 1 lb flour, 1 lb sugar) and makes a rich, slightly heavy cake.

1 lb softened butter
1 lb sugar
1 lb eggs (approx)
2 tsp vanilla
2 tsp baking powder
1/4 tsp xanthan gum
1/4 lb coconut flour (approx)
1/2 lb rice flour (approx)
Preheat oven to 350 F
Cream together butter and sugar until fluffy, incorporate eggs one at a time. Blend in vanilla. Slowly mix in coconut flour, xanthan gum and baking powder. Continuing to beat, add just enough rice flour that the mixture is the consistency of normal cake batter.
Put batter into buttered and floured pan (or pans) and bake until a cake tester comes out of the middle clean (Approx 20-40 minutes, depending on pan size and shape).
Cool in pan on a rack, then turn out.

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