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Gluten Free Pound Cake

No one will know there is no gluten in this delicate and tasty dessert.


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.

Gluten Free Pound Cake



Products Used in this Recipe

Flours & Meals
Sweet White Rice Flour

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Gluten Free
Sorghum Flour

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Gluten Free
Corn Starch

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Gluten Free
Baking Powder

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Baking Aids
Xanthan Gum

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Ratings & Comments (7)

5 Stars  100%  7
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3 Stars 0%  0
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1 Star 0%  0


7 Reviews

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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.
Susan June 15, 2013
I needed to make a few substitutions for allergy reasons. 3 large duck eggs, xylitol instead of sugar, and baking sode/cream of tartar for the cornstarch. Then I also added fresh blueberries. Wonderful recipe!!!
Nancy June 4, 2014
This recipe looks great! I found some gluten free recipes on this online book and they were to die for!
Lisa December 12, 2014
I tried this recipe 2 days ago and it came out magnificent! I made some slight changes I substituted arrowroot flour for the cornstarch, 2 heaping teaspoons of Organic Whole Husk Psyllium Flakes instead of the gum and added 1 t of salt.

Janet February 2, 2015
you guys are amazing im not in a glutein diet for a disease?,but i have try your glutein free deserts and they are just amazing like you guys thank you for the wonderful recepies. will keep an eye for your products more often.

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