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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 43 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Tuesday, February 10, 2015

Gluten-Free Angel Food Cake Recipe

Gluten-Free Angel Food Cake
Learning to bake gluten-free for family members that are gluten intolerant can be challenging but not impossible. While in the local Amish store looking at Gluten-free flours, she informed me that gluten-free baking could be done with only cornstarch. Here is an angel food cake recipe made with cornstarch instead of flour that is sure to please.

Ingredients to make a Gluten-Free Angel Food Cake:

  • ¾- cup  sugar,
  • 1-cup cornstarch, Gluten-free and GMO free
  • 1 ½ cups egg whites; 10-12 (room temp)large eggs
  • 1 1/2 tsp. cream of tartar
  • ¾- cup sugar
  • ¼ tsp.  salt
  • ½-1 tsp. xanthan gum
  • 2 tsp. pure vanilla
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Tube or Bundt cake pan
Instruction to make a Gluten-Free Angel Food Cake:

  1. Move the oven rack to lowest position. Pre-heat the oven to 350 degrees Fahrenheit. Properly pre-heating your oven will guarantee your cake to bake correctly.  Newer ovens have a beeper or light to tell you when it has heated but in case it does not 30 minutes will be sufficient.
  2. Mix in a bowl, the cornstarch and ¾ cup of sugar. Set aside for later use.
  3. Beat, in a separate bowl, the egg whites. Mix on high speed until they rise and get foamy. Add in the cream of tarter, remaining sugar, xanthan gum and salt. While still on high speed add in the pure vanilla. When you pull beaters out of the mixture peaks will form.
  4. Fold, not stir, the cornstarch mixture into your fluffy egg whites a little at a time until blended together.
  5.  Pour the batter into ungreased pan; the pan must be oil free, any oily residue has to wiped off with a paper towel, as your angel food cake will not climb the pan properly.
  6. Cut gently through the batter with the spatula and then level the top of cake.
  7.  Place the cake pan in the pre-heated oven and bake for 55-60 minutes. A gluten-free angel food cake takes longer than a regular angel food cake. In this case, over baking is better than under baking to keep your cake from sinking in. It will be golden brown.
  8. Turn the angel food cake pan upside down suspending it from the center hole onto a glass or bottle. Keep the cake inverted until it has cooled. By keeping the cake pan upside down, the cake can cool easier and will help keep it from compressing and deflating.


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