Close
Ingredients
| millet flour: 1/4 cup |
| tapioca flour: 1/4 cup |
| rice flour: 1/4 cup |
| rice flour: 1/4 cup |
| xanthan gum: 1 tsp |
| eggs: 12 (whites) |
| cream of tartar: 1 1/2 tsp |
| salt: 1/4 tsp |
| vanilla extract: 1 Tbl |
| granulated sugar: 1 1/2 cups |
Angel Food Cake (Gluten-Free)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
- In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
- Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
- Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
- Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
- Bake for 50-55 minutes until top is golden and sides begin to pull away.
- Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.