GLUTEN FREE POUND CAKE
200g Sweet White Rice Flour
70g Sorghum Flour
30g Corn Starch
8g (2 tsp) Baking Powder
3g (1 tsp) Xanthan Gum
225g Butter, room temperature
200g Granulated Sugar
10ml (2 tsp) Vanilla
Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk.
Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 23 x 13 x 8 cm bread pan.
Bake for 60 minutes at 175°C. Cool for about 10 minutes. Remove cake from pan and cool completely. Makes 30 servings.
Whole Grain ‘Sweet’ White Sorghum
May contain traces of nuts and soya.
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding.