Friday, October 4, 2013

Gluten Free Pound Cake

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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.

Kitchenaid Mixer:

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

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