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Facebook Gluten Free Page:
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.
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.
Taylor Pro Kitchen Waterproof Digital Thermometer:
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.
Canon PowerShot SX230 HS
Corel ~ Videostudio ProX4 Professional Video Editing Software