December 15th, 2011Cakes, Desserts, Recipes, VegetarianMelinda 2 Comments

A Gluten Free Pound Cake recipe from my friend Tim, The Big Guy in the Kitchen.

Gluten Free Pound Cake


  • 3 sticks softened margarine
  • 3 cups sugar
  • 5 large eggs
  • 3 cups gf flour (3 parts white rice flour, 2 parts corn starch)
  • 3/4 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup milk- I use 2% so use what you have
  • 2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Grease and gf flour angel food tube pan or bundt- use a light colored one piece pan. Dark colored pans won't work.
  2. Cream margarine and sugar. Beat it until it is really creamy and light colored- takes a while.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add gf flour, baking powder, xanthan gum, and salt gradually, alternating with milk. Mix in vanilla, and I add 5 or 6 oz of black walnuts usually.
  5. Bake about 1 hour 5 minutes to 1 hour 15 minutes. Test with toothpick.
  6. Let it cool about 10 minutes in the pan before removing, then invert on wire cooling rack until cooled completely.
  7. This recipe is nearly identical to my late mother-in-laws, Cold Oven Pound Cake recipe. Hers uses all purpose flour, 1 tsp baking soda, no xanthan gum, water instead of milk, and goes in a cold oven.

Courtesy of Tim Haas, The Big Guy in the Kitchen

'2 Responses to “Gluten Free Pound Cake”'
  1. loretta says:

    do you know how much stevia i would use in this recipie instead of the sugar? thank you

    • Discover Gluten Freedom says:

      I sure dont.. if you use the Half Stevia/Half Sugar kind, it is generally half as much.

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