Ricey Pound Cake  Gluten Free Recipe

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Ricey Pound Cake gluten free

cheryl koenig

By
@clk1

this gluten free pound cake recipe was in a allergy recipe book we got from our local county extension office.
great served warm with berries or ice cream.


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Rating:
★★★★★ 1 vote
Serves:
one loaf
Prep:
30 Min
Cook:
1 Hr 5 Min

Ingredients

1 1/2 c
rice flour
1 tsp
baking powder
1/4 tsp
salt
1/4 c
butter or margarine
1/4 c
olive oil or shorting
3/4 c
sugar
2
eggs, separated
1 tsp
vanilla
2/3 c
milk

Step-By-Step

1for 5,000 feet
oven temp 350
Grease the bottom of a loaf pan (8x4x2) and line it with waxed paper.

2in a prep bowl mix the fallowing with a whisk.
rice flour, baking powder, salt.

3beat egg whites until stiff but not dry.

4in a mixer bowel blend butter, olive oil until soft and well blended.
add sugar blend to a fluff.
add the egg yokes and vanilla. blend well.

5by alternating, add flour mix and milk to the butter/sugar mixture.
using medium speed until well blended.

6to the batter. fold in the egg whites.

7pour into prepared loaf pan.
cut though the batter with a knife a few times to release air pockets.

bake at 350 F for 65 minutes.

87,500 feet:reduce baking powder to 3/4 teaspoon.

10,000 feet:reduce baking powder to 1/2 teaspoon.

sea level: increase baking powder to 2 teaspoon. reduce baking time to 50 min.

About this Recipe

Course/Dish: Cakes, Other Snacks
Other Tag: Healthy
Hashtags: #Gluten, #Free