Gluten Free White Cake

Gluten Free White Cake



1 1/2 Cups Gluten Free Mix
2 T Tapioca Flour
1/4 t Xanthan Gum
1 1/2 t Baking Powder
1 t Egg substitute
1/2 t salt
1/2 C Butter Flavor Crisco
3/4 C Sugar
2 eggs
3/4 t vanilla
3/4 plus 1 T 7-Up or Sprite


Preheat oven to 350. Spray pan with nonstick spray.

1. In medium bowl, whisk together the flour mix, tapioca flour, xanthan gum, baking powder, egg replacer and salt.

2. In the bowl of your mixer, beat the Crisco and sugar until fluffy. Beat in the eggs, one at a time, before adding the vanilla. Alternately stir in the dry ingredients and pop until just blended. Pour batter into prepared pan(s) and bake for 25-30 minutes for round pans, 35-40 minutes for square pan.

3. Variation: Chocolate: Stir 6 squares (one ounce each) of melted semisweet chocolate into the egg mixture for the large cake; 3 squares for the smaller.

Gluten Free Handbook