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Gluten-Free Yellow Cake
SUBMITTED BY:
Amy
PHOTO BY:
Shauna McCabe
"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."
RECIPE RATING:
Read Reviews
(73)
Review/Rate This Recipe
Original recipe yield 2 -8 or 9 inch layers
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 16, 2006 by
eli
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eli
Dec. 16, 2006
I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a rice flour I bought from an asian market...it's made in Thailand, and it is ground superfine (it was rice flour, not to be confused with sweet rice flour). It worked much better, and it tasted like the real deal. This is an excellent recipe, as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods, and it makes a HUGE difference.)
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25 users found this review helpful
I made this twice so far. The first time I used regular rice flour that I buy from an organic...
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Reviewed on Aug. 14, 2005 by sweetcook
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sweetcook
Aug. 14, 2005
WOW!!WOW!!WOW!! This is a fantastic recipe. It is very yummy and extremely easy to make. I made it with my young daughter and we turned it into cupcakes. Amazingly, unlike many gluten-free recipes, it does not crumble. We did alter the flour a bit -- 1/2 c brown rice flour, 3/4 cup white rice flour, 1/2 cup sorghum flour, and 1/2 c tapioca flour. Thank you for such a great recipe!
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15 users found this review helpful
WOW!!WOW!!WOW!! This is a fantastic recipe. It is very yummy and extremely easy to make. I...
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Reviewed on Dec. 7, 2003 by DONNALOIS
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DONNALOIS
Dec. 7, 2003
This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have every time (lemon, strawberry etc). I only use the Jello powder that calls for boiling water.
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15 users found this review helpful
This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of...
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Reviewed on Jun. 13, 2007 by Judy
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Judy
Jun. 13, 2007
Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ingrediets and I found by doing this one step, the cake had a good texture. I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one.
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14 users found this review helpful
Tried this recipe and found it to be very good. It can be adapted for many other desserts. I...
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Reviewed on Dec. 7, 2003 by RED IN HMB
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RED IN HMB
Dec. 7, 2003
I added a 1/c cup cocoa powder and a little extra sugar to compensate for the bitterness of the cocoa and made cup cakes. My son just gobbled them up! No frosting need. Yum! Yum!
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13 users found this review helpful
I added a 1/c cup cocoa powder and a little extra sugar to compensate for the bitterness of...
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Reviewed on Apr. 7, 2007 by Helene
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Helene
Apr. 7, 2007
I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries (unthawed) and topping that with a streusel mixture I made up of 1/4 c. melted butter, 1/2 c. white sugar, and 3/4 c. rice flour. Baked it in a 9x13 pan for 30-35 minutes until it tests done with toothpick. Note, too, to eliminate the graininess of the rice flour, combine it with the milk and let sit while you mix rest of ingredients. Rice absorbs the moisture and becomes non-gritty. works in most recipes using rice flour.
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11 users found this review helpful
I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries...
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Reviewed on May 16, 2007 by sharifree
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sharifree
May 16, 2007
I made this in the new silcone baking dish and didn't need to flour the the pan. I took anothers reviewers suggestion and added the milk to the rice flour while I combined the other ingredients. It lost 90% of it's graininess. Great suggestion. My husband who isn't celiac loved the cake. It's a great recipe to have fun with. I baked the whole recipe in one pan for a taller cake with less crust. I have sliced it in half and made a Boston Cream pie out of it. I think this can be adapted to make many of your favorites if you use your imagination.
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8 users found this review helpful
I made this in the new silcone baking dish and didn't need to flour the the pan. I took...
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Reviewed on Mar. 30, 2006 by CAROWIN
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CAROWIN
Mar. 30, 2006
Rather than xanthan gum (way too expensive!), can use guar gum (runs $4.99/lb in my area and can usually buy small packages for under $2 at health food stores). Cake turned out fine, except my batter was thin and I had to pour it rather than spread it!
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7 users found this review helpful
Rather than xanthan gum (way too expensive!), can use guar gum (runs $4.99/lb in my area and...
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Reviewed on Jul. 16, 2005 by
KLOKANEK