Ingredients for Angel Food Cake Gluten Free
- 1/2 cup millet flour
- 1/4 cup tapioca flour
- 1/8 cup white rice flour
- 1/8 cup sweet rice flour
- 1 teaspoon xanthan gum
- 1 1/2 cups egg whites
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar, divided
- 1 cup gluten-free all-purpose flour blend
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How to Make Angel Food Cake Gluten Free
- Preheat oven to 325°F (160°C).
- Separate egg whites into a large, clean, stainless steel bowl. Let them come to room temperature.
- 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.
- Beat egg whites with an electric mixer until foamy.
- Add 1 teaspoon cream of tartar.
- Beat until soft peaks form.
- Gradually add the remaining 3/4 cup granulated sugar, about 3 tablespoons at a time, beating until stiff, glossy peaks form.
- 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.
- Once the flour is incorporated, gently fold in 1 teaspoon of vanilla extract.
- Carefully pour batter into an ungreased 10-inch tube pan. Spread evenly.
- Run a knife through the batter to remove large air bubbles.
- Bake for 50-55 minutes, or until the top is golden brown and the sides begin to pull away from the pan.
- Let the cake cool upside down in the pan for 10 minutes.
- Run a knife around the edges of the pan to loosen the cake. Carefully invert the cake onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
152g
Fat
0g
Carbs
16g
