Angel Food Cake Gluten Free Recipe

Ingredients for Angel Food Cake Gluten Free

• Millet Flour
• Tapioca Flour
• Rice Flour
• Sweet Rice Flour
• 1 teaspoon xanthan gum
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Granulated Sugar

How to Make Angel Food Cake Gluten Free

1. Preheat oven to 325°F (160°C).
2. Separate egg whites into a large, clean, stainless steel bowl. Let them come to room temperature.
3. In a medium bowl, whisk together 1 cup gluten-free all-purpose flour blend, 1 teaspoon xanthan gum, 1/2 teaspoon salt, and 3/4 cup granulated sugar.
4. Beat egg whites with an electric mixer until foamy.
5. Add 1 teaspoon cream of tartar.
6. Beat until soft peaks form.
7. Gradually add the remaining 3/4 cup granulated sugar, about 3 tablespoons at a time, beating until stiff, glossy peaks form.
8. Using a spatula, gently fold in the dry flour mixture in 1/4 cup increments, being careful not to deflate the egg whites. For best results, use a stand mixer on the lowest speed.
9. Once the flour is incorporated, gently fold in 1 teaspoon of vanilla extract.
10. Carefully pour batter into an ungreased 10-inch tube pan. Spread evenly.
11. Run a knife through the batter to remove large air bubbles.
12. Bake for 50-55 minutes, or until the top is golden brown and the sides begin to pull away from the pan.
13. Let the cake cool upside down in the pan for 10 minutes.
14. Run a knife around the edges of the pan to loosen the cake. Carefully invert the cake onto a wire rack to cool completely.