Gluten Free Pound Cake

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Pound Cake:

In a Kitchenaid Mixer with a Paddle beat until creamy and smooth

1 Cup Butter (Room Temperature)

Add: 1 Cup Sugar

beat into the butter until light and fluffy, about 5 minutes

Scrape down the bowl

Add 4 Eggs – one at a time, mixing well after each addition.

Add:

2 tsp. Vanilla

blend until completely incorporated.

In a Medium Bowl using a wire whisk combine:

1 Cup Bob's Red Mill Sweet White Rice Flour

½ Cup Bob's Red Mill Sweet White Sorghum Flour

¼ cup Cornstach

2 tsp. Baking Powder

1 tsp. Xanthan Gum

Add the dry ingredients to the wet ingredients and blend until fully mixed.

Grease a 9X5 loaf pan

Spread the batter into the pan.

Bake in a 350* pre-heated oven

For 55-60 minutes or until done. I use a Digital Thermometer, Inserted into the middle of the cake, when it reaches an internal temperature of 205* the cake is done.

Cool in the pan for 10 Minutes on a wire rack.

Remove from the pan and cool completely.

I got this Recipe from Bob's Red Mill.

http://www.bobsredmill.com/

Kitchenaid Mixer:

http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:

www.taylorusa.com

I used a digital thermometer to check the cake for when its done. Bake until 205*-210* in the center of the cake.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Camera:

Canon PowerShot SX230 HS

Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software