Talking to a friend recently about the need for gluten-free recipes
I was surprised to hear her relate that she’d not enjoyed a single gluten-free food that she’d tried. I found that totally disappointing in that many of us share a need to get away from gluten in out daily nutrition. It is becoming more and more obvious that eliminating gluten is crucial for more than a few of us. Looking into the ready-mades available at supermarkets and grocery stores, there is quite a selection, and a number of the things I tried were pretty good compared to the regular wheat based products generally available. What interests me most though is learning to adapt my favorite recipes to the base gluten-free ingredients now available to make all the foods I love better for ME.
This is a quick and easy recipe made with gluten free flour found at most full service markets and is as fast to do as a boxed mix. It is perfect in textural quality, flavor and is GLUTEN-FREE. It is basic and can be adapted to create many other recipes, embellished to create scrumptious, luscious desserts second to none you’ve created with conventional pound cake.
This is just the beginning!
Gluten Free Pound Cake
- 1 cube unsalted butter
- 1 cup + 2 tbsp. granulated sugar (Splenda may be used here with sugar/50/50%)
- 2 extra large eggs
- 1 cup buttermilk
- 1 tsp. good vanilla extract
- 1-1/2 cups gluten free all purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- Preheat oven to 325° F
- Measure flour into a four cup measuring container
- Add soda, baking powder and salt. Stir well to distribute leavening and salt within dry ingredients
- Butter and flour (with gluten-free flour) a 9″ square pan or large loaf pan, or 2 small loaf pans.
- Cream butter and sugar together until light and fluffy.
- Add eggs, one at a time and mix on medium speed to blend
- Add vanilla and mix to blend
- Add 1/3 cup buttermilk and mix
- Add 1/2 dry ingredients and mix just to blend
- Add another 1/3 cup buttermilk and mix (not too long)
- Continue with second half of dry ingredients
- End by adding last 1/3 of buttermilk and mix to blend.
- Scrape down bowl and beaters and mix again.
- Bake in preheated 325° F oven for 45 minutes or until tester in center of cake comes out clean
- Allow to cool for 8 – 10 minutes in pan then carefully remove to wire rack to finish cooling.
- Frost, embellish or serve simply with fruit and ice cream or frozen yogurt.
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