Real Recipes From Real Home Cooks ®

ricey pound cake gluten free

(1 rating)
Recipe by
cheryl koenig
longmont, CO

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.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr 5 Min

Ingredients For ricey pound cake gluten free

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

How To Make ricey pound cake gluten free

  • 1
    for 5,000 feet oven temp 350 Grease the bottom of a loaf pan (8x4x2) and line it with waxed paper.
  • 2
    in a prep bowl mix the fallowing with a whisk. rice flour, baking powder, salt.
  • 3
    beat egg whites until stiff but not dry.
  • 4
    in 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.
  • 5
    by alternating, add flour mix and milk to the butter/sugar mixture. using medium speed until well blended.
  • 6
    to the batter. fold in the egg whites.
  • 7
    pour 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.
  • 8
    7,500 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.

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