Ricey Pound Cake gluten free
butter or margarine
olive oil or shorting
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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