Thursday, July 8, 2010

Pound Cake

Pound Cake

Pound Cake is one of those desserts that I greatly missed when I went GF. After several bad cakes I tweaked a recipe from Gluten Free Kitchen by Roben Ryberg. The secret to this recipe is beating it until all the ingredients are smoothly mixed together. The best way to achieve the preferred texture is by using a KitchenAid mixer.

1/3 cup butter softened

¾ cup sugar

2 eggs

2 teaspoons vanilla

¾ cup potato starch

¾ cup corn starch

1 tablespoon baking powder

¾ teaspoon salt

1 ¼ teaspoon xanthan gum

¾ cup milk

Preheat over to 350 degrees. In a large bowl cream together butter and sugar, add eggs and vanilla flavoring. Mix well. Add all remaining ingredients except milk. Mix well to remove all lumps. Slowly add milk. Batter will be thin.

Pour into large greased loaf pan. Bake for 50 minutes or until tooth pick inserted in middle of cake tests clean. Freeze extra portions.

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