Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Gluten-Free Pound Cake
Going gluten-free doesn’t have to mean going without cake! Indulge in the delight of this densely delicious dessert for your next special occasion.
Ingredients:
- • 1 cup Bob's Red Mill Sweet White Rice Flour
- • 1/2 cup Bob's Red Mill Sorghum Flour
- • 1/4 cup Bob's Red Mill Cornstarch
- • 2 tsp Bob's Red Mill Baking Powder
- • 1 tsp Bob's Red Mill Xanthan Gum
- • 1 cup butter, room temperature
- • 1 cup granulated sugar
- • 4 eggs
- • 2 tsp vanilla extract
Directions:
- Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
- In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed.
- Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350° F. Cool for about 10 minutes. Remove cake from pan and cool completely. Makes 30 servings.
