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Organic and Gluten-Free Pound Cake

in Diana's Recipe Book

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(total ratings: 3)
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Servings: Makes 2 (9 x 5-inch) loaves
For those of you that are "gluten" intolerant and also like organic baked goods, here's a nice pound cake recipe for you to try.

3 1/2 cups white rice flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup organic butter
2 cups organic evaporated cane sugar
4 organic eggs
1 tsp. gluten-free vanilla extract
1 cup milk (soy milk or orange juice works too)

Combine dry ingredients and set aside.

Cream butter in a large mxing bowl and gradually add sugar, beating between additions.

Add eggs, one at a time, and beat well. Add vanilla.

Blend in dry ingredients gradually, alternating with milk, and beginning and ending with dry ingredients mixture.

Spread batter into two greased and floured 9 x 5-inch loaf pans.

Bake at 325 degrees F/160 degrees C for about one hour, or until done (when baking with rice flour, it can take a bit longer to cook.)

Let cake stand in pans for ten minutes, then remove and cool completely on a baking rack.

Makes 2 (9 x 5-inch) loaves.

Date: October 2, 2006


Reviewer: justin
MY sister has celiac and she needs to eat gluten free. She loved pound cake. But when she found out she could not eat it anymore, she cried. I made this for her. She said it was the best pound cake ever, and it was it was fluffy sweet and good.

Reviewer: adel
Reviewer: Susie
So easy and tasty but the recipe says to mix dry ingredients. Next step says to put the sugar with the eggs. Confusing but turned out great even so.


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