I have searched for ages for a good gluten free cake recipe, and finally developed this one.
- 3/4 c. butter
- 1 tsp vanilla
- 1 tsp cream of tartar
- 5 eggs
- 2 c. sugar
- 1 1/2 tsp soda
- 1/4 tsp salt
- 1 1/2 tsp xanthan gum
- 1 1/4 c. milk
- 1 c. rice flour
- 1 c. corn or potato starch
- 1 c. tapioca starch
- mix very well and bake at 350 for 45 minutes. Makes an 8″ round cake
would this make good cupcakes?
I can't wait to try this!
Thanks for sharing! I cannot wait to try it!
1 1/2 tsp baking soda?
Can butter be substituted with something else for dairy allergy?
This makes a very big cake - I had to use two 8 inch x 3 inch pans. When I used one 8 inch by 3 inch pan, it overflowed.
Sorry for the confusion Bonnieandrachel - yes, it makes a double 8" cake
Yes, you can sub out the butter for a casein-free cake
Yes, 1 1/2 tsp baking soda. Sorry for leaving that out, and thank you for catching it!
I am new to gluten free baking, my son has recently been switched, so I am just learing, can I sub the three flours/starches for 3c. of a gluten free flour blend, and where do you buy the xanthan gum?? A healthfood store?? Any advice greatly appreciated!! Thanks!
Login To Leave A Comment