I love all the holiday treats, but boy my tummy usually is not happy after all those bake goods. Gluten is not always my friend, like we hang for a cookie or two, but after awhile, she start getting suspect and all. LOL.
So I decided to make this wonderful Gluten Free Vanilla Bean Pound Cake. I was a little scared because a lot of the times I buy gluten free flour blends and they taste like cardboard or just nasty. This time around I made my own blend, since I am a little more educated about gluten flours and how to use them to get the results you want.
I hope you enjoy this recipe.
- 1 cup Sweet White Rice Flour
- 1/2 cup Sorghum Flour
- 1/4 Potato Starch
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1 cup Butter, room temperature
- 1 cup Granulated Sugar
- 4 Eggs
- half of a vanilla bean (de seed the bean add to the mixture)
- 1 tsp Vanilla
Directions
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 beans and vanilla, blend until completely incorporated.In a separate bowl, combine the flours, potato starch, 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 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely.
Vanilla Glaze
- 3 cups powdered sugar (sifted)
- 1/2 cup non dairy milk
- 1 whole vanilla bean
- 1 dash sea salt
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