Gluten Free White Cupcakes or Cake
Makes 2 dozen cupcakes or 2 - 9" cakes. Original recipe from Gourmet 11/2005. These were great!
Gluten free flour (makes 3 cups)
2 c. brown rice flour, blended until very fine, 1/2 c. at a time
2/3 c. potato startch
1/3 c. tapioca flour
Cake
1 cup canola oil
2 1/2 c. gluten free flour
1/2 tsp salt
1 tbsp baking powder
1 tsp xanthan gum
1 c. milk
2 tsp vanilla
1/2 tsp almond extract
2 c. granulated sugar
4 large eggs
Gluten free flour (makes 3 cups)
2 c. brown rice flour, blended until very fine, 1/2 c. at a time
2/3 c. potato startch
1/3 c. tapioca flour
Cake
1 cup canola oil
2 1/2 c. gluten free flour
1/2 tsp salt
1 tbsp baking powder
1 tsp xanthan gum
1 c. milk
2 tsp vanilla
1/2 tsp almond extract
2 c. granulated sugar
4 large eggs
- Put the oven rack in the middle position and preheat oven to 350F. For cakes: brush cake pans with canola oil. Line the bottom with parchment paper and then oil the paper.
- Whisk together the flour mix, salt, baking powder, and xanthan gum until combined well.
- Stir together milk & canola oil.
- Beat sugar and eggs in a large mixing bowl at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
- Divide batter evenly between cupcake liners or cake pans.
- Bake cupcakes for 20-30 (need to figure out exact time) minutes and cake for 35-40 minutes, until toothpick comes out clean.
