Sunday, February 27, 2011

Gluten Free Pound Cake (Soaked)


Oh me, oh my! This gluten free pound cake is crazy good. The wheat noshers in my family didn’t even balk a bit. That said, it isn’t exactly like my grandma’s pound cake (which is made with white flour and white sugar, of course.) This version is made with whole grains and Sucanat (natural sugar), but don’t let that scare you off. I made this cake last night and it’s already half eaten by my family of four. It was fabulous this morning with a cup of coffee and some fresh fruit. Bliss. I’m absolutely thrilled to have pound cake again!

I converted this recipe from here to be soaked in the Nourishing Traditions fashion.


Gluten Free Pound Cake (Soaked)

2 cups brown rice flour

1 cup kefir (OR buttermilk OR yogurt diluted with water to the consistency of buttermilk)

Combine brown rice flour and kefir. Soak overnight. (12 – 24 hours)

3 sticks of butter, softened but not melted

2 cups Sucanat

5 eggs

1 cup tapioca flour

1/2 tsp. salt (omit if using salted butter)

2/3 tsp baking powder

1  tsp xanthan gum

1 tsp pure vanilla extract (OR almond, lemon, orange…)

Preheat oven to 350 degrees F.  Butter and flour a tube pan or 2 loaf pans.

With a mixer, cream butter and sugar together.  Add eggs, 1 at a time, beating after each addition. Add tapioca flour, baking powder, and xanthan gum to the soaked brown rice flour and mix until moistened. Slowly add this mixture to the creamed mixture. Mix until smooth. Add in almond extract (or your choice).  Pour into prepared pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.  If the top of the cake starts to get really brown, you will need to lay a piece of foil loosely over it so that it can keep cooking internally without burning the top.

When it is done, remove it from the oven and let it sit in the pan for 10 minutes before inverting it onto a plate.  If you do it sooner, your cake might fall slightly. Unlike most gluten free baked goods, I have found that this cake is even better when enjoyed the next day. It is VERY moist on the first day. Enjoy!

(Well, tomorrow is the big day for me. Any and all prayers would be most appreciated. I am very optimistic that this surgery will be successful. Blessings to you!)


The Mac's House said...

Good luck with the surgery!


Sweet Homestead Alabama said...

Thanks, Teri! I'm ready to have the big event behind me, for sure.

The Mac's House said...

Melissa, Thanks for the comments on my blog. It is something new that I've just started putting together to show family/friends that all live out of state what we are up to with the house. Those darn cabinets took us forever to make and complete the kitchen. I thought it would never end......

I share your gluten free recipes with a bloggy friend who does gluten free for her daughter... thanks!

Ann said...

Your pound cake looks so moist and delicious!

I just love you sewing studio, it looks so spacious and well organised, it'll be a pleasure to work in there.

Praying for you that your surgery is completely successful.

You asked which I was, middle or youngest, I'm the second child but my older brother is seven years older than me, my younger brother is only 18 months younger.

carol at home said...

Wishing you a speedy recovery

Karen Sue said...

oops! where did my comment go??
I haven't made my Grandma's pound cake in years!! YUM. It's time

Mary Frances Stanford said...

Melissa, I've been praying for a good recovery. Hoping that you're getting lots of rest and being treated like a queen!!

Sweet Homestead Alabama said...

Thanks, Ann! It was so nice seeing that picture from your childhood.

Carol, thanks for stopping by. I appreciate your well wishes!

Karen Sue, there's nothing in the world like Grandma's poundcake, huh? This one is pretty good, but my grandma's it ain't.

Mary Frances, thank you so much! I've been praying for your recovery as well.