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. This gluten-free version of my Southern Pound cake does the trick.
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 as much as my family does.
- 1 3/4 cup gluten free flour with xanthan gum
- 2 tsp Baking Powder
- 1 tsp
- 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
- 3 cups powdered sugar (sifted)
- 1/2 cup non dairy milk
- 1 whole vanilla bean
- 1 dash sea salt
Add all ingredients to a bowl and whisk to well incorporated and drizzle over cooled cake.