The key to this perfect gluten-free pound cake is the tried-and-true blend of flours and starches. The white rice flour makes the pound cake light and tender, the tapioca flour helps increase the moisture content, and the potato starch adds structure and creates a tender bite. Serve slices of it with fresh mixed berries and reduced-calorie whipped topping.
5.2 ounces white rice flour (about 1 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
1/4 cup unsalted butter, softened
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, and next 3 ingredients (through baking soda) in a medium bowl; stir with a whisk.
Place sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in oil and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
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