Gluten-free White Cake

[SMW]

Gluten Free White Cake

This recipe has always turned out well for me! We even had it for our wedding cake.

• 3 eggs
• 1-1/2 c sugar
• 1/2 c butter
• 1-1/4 c rice flour;
• 1/4 c tapioca starch
• 1/2 c potato starch
• 2 tsp xanthan gum
• 1 tsp salt
• 3-1/2 tsp baking powder
• 1 c plain yogurt
• 1 tsp vanilla

Preheat oven to 350 degrees. Beat eggs and sugar until fluffy and lemon yellow. Add butter and mix. Mix dry ingredients, add to egg mixture, and stir to combine. Add yogurt and vanilla and mix.

Bake ~45 minutes for 9x13, ~30-35 minutes for two round 9” layer pans, 15-20 for cupcakes.

Note: I recommend rice flour from the Asian market - it is a much finer grind and results in a better texture for baked goods.

Keywords: Dessert, Cake

( RG1738 )