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White Cake (Gluten-Free)
http://www.celiac.com/articles/561/1/White-Cake-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Lynn Facey. 2 cups gluten-free flour (Bette Hagmans) 2 teaspoons x

This recipe comes to us from Lynn Facey.

2 cups gluten-free flour (Bette Hagmans)
2 teaspoons xanthan gum
1 ½ cups sugar
1 teaspoon salt
3 ½ teaspoon baking powder
½ cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs

Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.