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Gluten Free Angel Food Cake ⋆ Great Gluten Free Recipes for Every Occasion
Ingredients
  • 1 ½ cups (173 g) confectioner’s sugar
  • 1 cup (140g) gluten free cake flour (115 g all purpose gluten free flour + 25 g cornstarch)*
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ teaspoon kosher salt
  • 1 ¾ cups (430 g) egg whites (whites of about 12 eggs), at room temperature
  • ⅓ cup (2 ⅔ fluid ounce) warm water
  • 1 ½ teaspoons cream of tartar
  • ¼ teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)
  • Sliced strawberries and whipped cream, for serving
  • note: A note about the flour: To make cake flour, I used 115 grams of Better Batter + 25 grams cornstarch. You can make this cake with a full cup of Better Batter (cake flour just makes for a lighter cake), or a full cup of Cup4Cup (or my mock Cup4Cup) for cake flour-like results.
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