Ricey Pound Cake gluten free

Ricey Pound Cake  Gluten Free Recipe

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cheryl koenig


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 vote
one loaf
30 Min
1 Hr 5 Min


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
eggs, separated
1 tsp
2/3 c

How to Make Ricey Pound Cake gluten free


  • 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.

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About Ricey Pound Cake gluten free

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