- 10
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups pastry quality gluten-free flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher or sea salt
- 1/2 cup milk, at room temperature
Preparation
Step 1
The trick to making perfect gluten free pound cake is to start with a pastry quality gluten-free flour blend that has a high starch content. If you can’t find one then make your own. For this recipe you can substitute the flour in the recipe with ¾ cup superfine white rice flour, ½ cup potato starch (not potato flour), ¼ cup superfine sweet rice flour, ¼ cup tapioca starch and 1 ½ teaspoons of xanthan or guar gum.
2 teaspoons [gluten free] baking powder [Featherweight makes one that is corn-free.]
Preheat oven to 350 degrees. Spray a 9” by 5” loaf pan lightly with non-stick cooking spray.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes until it is very light and fluffy. Add the eggs, 1 at a time, mixing well and scraping down the sides after each addition. Add the vanilla and mix well.
In a separate large mixing bowl, whisk together the flour, baking powder and salt. With the mixer on low, add the flour mixture and milk to the creamed butter starting with half of the flour mixture then the milk then the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape the sides and bottom of the bowl well with a large spatula. Pour batter into prepared pan and bake for 50 – 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Check after 40 minutes and if the top is becoming too brown, place a sheet of foil over to protect it. Let cool in pan for a full 15 minutes then remove to a wire rack to finish cooling.