Gluten Free Pound CakeContributed by: Chelsea Lincoln from the Bob's Red Mill KitchenNo one will know there is no gluten in this delicate and tasty dessert.
Directions
Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely. Makes 30 servings. |
 Rating
Products Used in this Recipe
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Ratings & Comments (3)
3 Reviews 
Rebecca December 17, 2011
This truly is an amazing recipe! It has been a huge hit with everyone I have baked it for- even with people who have had bad experiences with gluten free pastries.
Janelle Hall December 29, 2012
No one can ever believes this is gluten free. Everybody I have made it for, loves it! And, it's my son's favorite! Thank you!
Debra May 9, 2013
Incredibly delicious! The house smelled so good while it was baking and for hours, afterwards.
Served it to a group of gluten eaters who were skeptical, and they said it was the best pound cake they'd ever had. |
Nutritional Information
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