gluten free angel food cake recipe

Gluten Free Angel Food Cake Recipe! 

Gluten Free angel Food Cake
For eight years I’ve went out that wonderful fluffy treat that we all know as Angel Food Cake. I only recently learned that you can get gluten free mixes for it. But why? Why wait so long and why use a mix when you can make it yourself. All you need is a dozen eggs, a little time and some fresh berries to top it with… Trust me, you wont be disappointed! The taste and texture are spot on and it the perfect gluten free replacement for the family favorite.

gluten free angel food cake

Ingredients:

  • 2/3 cup White Rice Flour + Additional
  • 1/3 cup Tapioca starch
  • 3/4 Cup sugar
  • 2 Tbsp Sugar
  • 12 large Egg whites – at room temperature
  • 1 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Almond Extract

Directions:

  1. Preheat your oven to 375 degrees.
  2. Prepare your cake pan or bundt pan. Spray the inside with a cooking spray, toss in 1-2 Tbsp White Rice Flour and rotate the pan until all surfaces are coated.
  3. Separate your eggs, place your yolks in one bowl and your whites in another. Try not to get any yolks in your whites, and remove any with a spoon if you do. Once all of the whites are separated put them in your mixer with your salt and cream of tartar and with your whisk attachment beat on medium high speed until it starts to form peaks.
  4. Slowly start to pour in your 3/4 cup Sugar and continue to beat until stiff peaks begin to form.
  5. Once you see stiff peaks, add in your 2 Tbsp sugar and extracts.
  6. In a small bowl whisk together your second 3/4 cup sugar, White Rice Flour and Tapioca Starch. Slowly add that to your mixer and mix until integrated.
  7. Using a spatula, scrape down the side of the bowls and fold in any extra flour on the side and bottom. Place in your prepared pan and tap hard to remove any air bubbles. Use your spatula to smooth out the bottom of your cake.
  8. Bake for 30-35 minutes. The bottom will be springy but slightly sticky when it’s done.
  9. Remove your pan from the oven and place on a cooling rack for 30 minutes.
  10. Using a knife go around the side of the cake pan to loosen your cake. Carefully remove the cake and let it cool completely on the cooling rack before plating and enjoying.
  11. Enjoy with berries, some ice cream or whipped cream.

Now I know you’re asking “what the heck am I going to do with 12 egg yolks?!” I thought the same thing too! But they’re perfect for homemade pudding (chocolate, vanilla or any flavor you want), hollandaise sauce or anything else that requires just the yolks!

This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 
Gluten Free Angel Food Cake Recipe! 

Gluten Free Angel Food Cake Recipe! 

Ingredients

  • 2/3 cup White Rice Flour + Additional
  • 1/3 cup Tapioca starch
  • 3/4 Cup sugar
  • 2 Tbsp Sugar
  • 12 large Egg whites - at room temperature
  • 1 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Almond Extract

Instructions

  1. Preheat your oven to 375 degrees.
  2. Prepare your cake pan or bundt pan. Spray the inside with a cooking spray, toss in 1-2 Tbsp White Rice Flour and rotate the pan until all surfaces are coated.
  3. Separate your eggs, place your yolks in one bowl and your whites in another. Try not to get any yolks in your whites, and remove any with a spoon if you do. Once all of the whites are separated put them in your mixer with your salt and cream of tartar and with your whisk attachment beat on medium high speed until it starts to form peaks.
  4. Slowly start to pour in your 3/4 cup Sugar and continue to beat until stiff peaks begin to form.
  5. Once you see stiff peaks, add in your 2 Tbsp sugar and extracts.
  6. In a small bowl whisk together your second 3/4 cup sugar, White Rice Flour and Tapioca Starch. Slowly add that to your mixer and mix until integrated.
  7. Using a spatula, scrape down the side of the bowls and fold in any extra flour on the side and bottom. Place in your prepared pan and tap hard to remove any air bubbles. Use your spatula to smooth out the bottom of your cake.
  8. Bake for 30-35 minutes. The bottom will be springy but slightly sticky when it's done.
  9. Remove your pan from the oven and place on a cooling rack for 30 minutes.
  10. Using a knife go around the side of the cake pan to loosen your cake. Carefully remove the cake and let it cool completely on the cooling rack before plating and enjoying.
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