Gluten Free Angel Food Cake



This gluten free angel food cake recipe is light and airy - perfect as a replacement for a wheat-based angel food cake.

1 2/3 cups egg whites, at room temperature
1/2 cup potato starch
1/2 cup cornstarch
1 teaspoon guar or xanthan gum
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sifted white sugar

1. Sift together the potato starch, cornstarch guar or xanthan gum, and 3/4 cup white sugar; set aside.
2. In large mixing bowl: combine egg whites, salt, cream of tartar, vanilla and almond extracts. Beat on high speed until stiff and stand in soft peaks (about 2-3 minutes).
3. At medium speed, sprinkle in the sifted 1 cup of sugar, until the egg whites are stiff, glossy - and stand in straight peaks.
4. Turn mixer to lowest speed gently sprinkle the sifted flour over the mixture for 1 1/2 minutes.
5. Carefully pour (using a rubber spatula) cake batter into the ungreased 10 inch tube pan.
6. Bake at 350°F for 60 minutes, being careful not to underbake. The top can be well browned.
7. Remove from oven and turn upside down on counter to cool.
8. This cake rises quite high.
9. Let cool completely before using or freezing.



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