Gluten Free Angel Food Cake Adapted from The Gluten-Free Kitchen
1/2 cup cornstarch*
1/3 cup potato starch*
3/4 teaspoon guar gum
3/4 cup sugar
1/2 teaspoon salt
Combine all the ingredients above together in a medium bowl; whisk, and set aside.
1 1/4 cup egg whites
1 Tablespoon water
1 teaspoon cream of tartar
2 teaspoons vanilla
1/3 cup sugar
Preheat the oven to 350 degrees. In a really large bowl, add the egg whites, water, cream of tartar, and vanilla – beat until really foamy. Slowly add the 1/3 cup of sugar and continue to beat until the egg whites are stiff.
Then fold the flour mixture into the stiff egg whites. Continue to fold until there are no lumps – this takes awhile! Scoop batter into an ungreased angel food cake pan (with removable bottom), smooth the top and place in the oven for about 35 minutes.
When the cake is done, carefully turn it upside-down with the tube resting on a glass bottle (I used an old Starbuck’s Frappuccino bottle – the tube fit perfectly inside the bottle opening) on top of a cooling rack. Let cool until the cake falls out of the pan! Mine only took about 8 minutes.
Serve with sweetened whip cream and strawberries!
*Just a note about measuring. I put my measuring cup right into the bag (or box) and scoop and level – some people call this the “scoop and swoop” method.