Gluten-Free Yellow Cake
Ingredients:
1 1/2 C White Rice Flour
3/4 C Tapioca Flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
4 eggs
1 1/4 C white sugar
2/3 C mayonnaise
1 C milk
2 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees. Grease and rice flour 2 8 or 9 inch cake pans or a jelly roll pan.
2. Mix the eggs, sugar, and mayonnaise until fluffy.
3. In different bowl, mix together dry ingredients.
4. Add dry ingredients to the egg mixture. Add milk and vanilla and mix well. Spread batter into pan(s).
5. Bake at 350 degrees for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely.
**Tastes great frosted with icing or served with strawberries and whipped cream. Yum!!**
Very interesting recipe! Are you or someone in your family Celiac? My son is allergic to wheat, rye and barley (along with egg, milk, peanut, and tree nut). I’ll have to try this with egg replacer and egg free mayonaise and see how it turns out 🙂
My husband has Celiac. We’ve been gluten-free for almost 3 weeks (I think). I’ve been learning to cook all over again.