• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
freeatlast

Wonderful White Cake Recipe

Rate this topic

Recommended Posts

I have to brag on this cake. Got it from a link on this site. This is sooooooo good. It's really a white cake, but it is great. We ate the first pan. Second cut into slices and froze. They only take about 30 mins. to thaw out. So good.

I actually used only 1 cup of sugar because the batter was so thick. This was a "taste better the next day" recipe.

I also printed out some of the comments. I followed one person's advice to mix the flour and milk together first. Then mixed up the other dry ingredients.

Gluten-Free Yellow Cake

By: Amy

"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."

Rate/Review | Read Reviews (120)

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. 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.

Nutritional Information

Amount Per Serving Calories: 154 | Total Fat: 6g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Comments:

I adjusted the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour.

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.

I took another 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.

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.

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.

I followed the suggestions of previous reviewers and added 1/3 cup more sugar and 1/2 cup unsweetened coco powder to make chocolate cupcakes. I cooked them for about 19 minutes. Perfect!

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!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


thanku!!! will definitely try... and i prefer white cakes to yellow :P

Share this post


Link to post
Share on other sites

Just curious, It sounds like it would be a yellow cake if you use whole eggs. Maybe I'm crazy since it is almost 4 in the morning and I'm at work. :huh::P:lol:

Share this post


Link to post
Share on other sites

Just curious, It sounds like it would be a yellow cake if you use whole eggs. Maybe I'm crazy since it is almost 4 in the morning and I'm at work. :huh::P:lol:

Mine was pretty white. All white. I used whole eggs.

Both pans sank a little in the middle, also, but once cool, it didn't seem sunken as much and didn't affect the taste.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,930
    • Total Posts
      943,576
  • Member Statistics

    • Total Members
      67,219
    • Most Online
      3,093

    Newest Member
    Bentleyep
    Joined
  • Popular Now

  • Topics

  • Posts

    • I have read the newbie 101 and have been careful about reading labels. I'm the only one that's gluten free in my household, so they could be contaminating me. I was eating gluten for 6 weeks after my blood test because it took that long to get an official diagnosis and my GP told me to still be eating it for the tests to be accurate. It was probably too soon to retest, but the test was accidentally ordered by the lab. I have been having an increase in joint pain over the last couple months and my rheumatologist ordered lab work. The lab saw the celiac panel had been ordered, but didn't see results so they added it on because they thought it still needed done.  My gut issues are starting to get better, but I'm thinking the joint pain might have been from the celiacs because all of the rheumatoid tests came back normal for the first time in twenty years.
    • Hi and Welcome to the Forum.  I am glad that you are here! As with a lot of things in life, try not to compare yourself to other people. You are trying to be the best version of yourself - not Jill, Annie, or Maya.  People make a lot of foolish decisions in the world and it does not mean that you should do it too.  Also, many people are gluten free for a lot of reasons that aren't celiac. One of my best friends has gluten sensitivity but not celiac.  He eats a lot of food that I won't touch due to possible cross contamination which he doesn't worry about too much.  Be true to yourself and keep your self healthy.  It is so hard, but it's better than getting sick! I hate not being able to partake in yummy food at parties, but I have learned what junk food I can eat.  I will make sure to buy some tortilla chips or Fritos for picnics.  I freeze gluten-free cupcakes to eat when we celebrate birthday parties (I can just take one out of the freezer and go).  I make sure to take a dish to share to potlucks.  I ask permission at restaurants and parties to bring my own food - no one has ever said no, and when there is a time to celebrate, I splurge on something I really like.  Fortunately, there are a lot of gluten-free foods that I really like. Do i miss pizza and really good burger? YES! And sometimes, I still feel awkward, but life is so much more than food.
    • Holy cow! You people are all angels! I have been suffering unbearably with these hot, itchy, and painful bumps on my scalp for a year now. Two doctors had no idea what it was, so I was sent to see a "dermatologist." To my utter shock, he told me I WAS DIRTY! HE TOLD ME TO WASH MY HAIR EVERY DAY with a shampoo called Nizoral, that it would take the itch away. He also prescribed a Vaseline based salve with a steroid in it. Guess what? It did nothing nor did the shampoo, and the more I washed my hair, the worse it gets. It's like torture, and I just can't stop scratching holes into my scalp. Then they scab over, then itch again. I was almost ready to shave my head, until I found this forum. I knew nothing about celiac disease, sensitivity to gluten... I knew nothing. Just so happened that my daughter found a paper talking about celiac during her visit to her GI yesterday. She brought it home for me, and demanded that I read it!  WHAM- a light come on, and I said to her... That IS what I have. I am going to my GP tomorrow to demand that I be tested for ciliac. I am rather terrified, as I am already a type 1 diabetic and have been on insulin for 52 years! I was blaming my diabetes the whole time. I have had a lower left leg amputation, and the last thing I need is to start getting this ungodly rash on my stump!!! Thank you everyone for all of the useful information you have provided in this blog. Maybe I'm not going to die after all! 😉
    • The University of Chicago recommends re-testing 3 to six months after going gluten free and then annually.  Most GIs wisely wait because although you can theoretically heal that fast, it takes TIME to master the gluten free diet.  It can take up to a year or longer for antibodies to come down.  As someone who has more than one autoimmune issue like myself (and only a DGP IgA that has ever been elevated), I think that impacts healing  and how quickly antibodies come down.   My recent endoscopy (5 years post diagnosis) revealed a healed small intestine, yet my DGP IgA was still at 80 (which was over 200 last April when I was somehow exposed to gluten).   Hang in there!  Wait six more months to get retested.  Look for other signs of healing (like anemia resolving, improve gut issues).  
    • Sounds great, one of my dreams is to open a grain free/gluten free food truck.......stone and mortar places would not do well here, but a mobile one able to cater....LOL dream I know, fundraiser has flopped and been running for a year. Hell I had the quotes up, the whole sale contracts setup, the business model and plan. I even tried to get loans, and business partners.....all flopped.
  • Upcoming Events