Last piece of pound cake from Sunday! It disappeared so quickly that I didn’t get a chance to photograph the whole cake! Makes a very nice looking bundt cake. Most questioned if it was gluten free!
Gluten Free Pound Cake
2 cups sugar
1 cup butter, melted
4 teaspoons vanilla extract
1 cup sweet rice flour
1 cup rice flour ( I prefer the fine oriental rice flour)
2/3 cup potato starch,
1/3 cup tapioca flour
1 teaspoon guar gum
2 teaspoons baking powder
1 cup milk
Heat oven to 350 degrees F. Combine sugar and melted butter in mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each egg. Add vanilla; beat until mixed.
Wisk together the different flours with the guar gum and baking powder. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed – 2 -3 minutes.
Pour batter into a greased and floured 12-cup Bundt pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Freezes well. Just thaw and serve. Can be served as is or with a glaze or with whipped cream and fruit.