GLUTEN-FREE YELLOW CAKE
Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.
Provided by Amy
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) 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 then frost, if desired.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.1 g, Cholesterol 34.1 mg, Fat 6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 265.9 mg, Sugar 11 g
GLUTEN-FREE LEMON CUPCAKES
Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!
Provided by squeeziebrb
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
- Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
- Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.6 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 144.3 mg, Sugar 13.3 g
GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
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GLUTEN-FREE YELLOW CAKE RECIPE
From glutenfreebaking.com
4.9/5 (15)Estimated Reading Time 6 minsServings 24
- Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.
- Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
- Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
- Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
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Ratings 42Calories 212 per servingCategory Dessert, Snack
- In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, egg yolks, and vanilla and beat until light and fluffy, about 2-3 minutes. Add the 1/3 of the milk mixture alternately with 1/3 of the dry ingredients, beating on medium speed to combine after each addition.
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4.3/5 (3)Total Time 42 minsCategory Gluten Free Cupcakes RecipesCalories 292 per serving
- Preheat the oven to 350°f and line a cupcake pan with paper liners, or lightly grease and flour with gluten free flour.
- In a stand mixer, or a medium mixing bowl whisk together the gluten free flour, sugar, xanthan gum, baking powder, baking soda, and salt.
- Add the oil and whisk until the fat evenly coats all the dry ingredients and they have an even, almost sandy texture.
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