ISO a delicious gluten free pound cake recipe

[Anonymous]

This one looks good, but would prefer recommendations from you guys!


https://www.landolakes.com/recipe/20607/vanilla-pound-cake-gluten-free-recipe/

[Anonymous]

Do you have a favorite recipe that's not gluten free? I've had great success substituting Bob's Red Mill Gluten Free mix, same quantity by weight. You need xanthan gum as well, they have guidelines for how much xanthan gum you need based on the type of recipe.
I like the lemon pound cake from Zoe Bakes Cakes, and David Lebovitz's Bay Leaf Pound Cake from My Paris Kitchen.

[Anonymous]

I made this one for Passover this year and it was excellent. Like a lot of Passover dessert recipes, it is gluten-free by default.

https://food52.com/recipes/16805-passover-lemon-sponge-cake

[Anonymous]

Try this mix. It’s one of the best GF pound cakes I’ve ever had. You can find it at Giant. https://www.amazon.com/Magnolia-Mixes-Gluten-Lemon-Pound/dp/B01KIT0QEC

[Anonymous]

I would use your favourite recipe, but use the Bob’s Red Mill 1:1 GF replacement flour. No need to reinvent the wheel these days.

[Anonymous]

Anonymous wrote:I would use your favourite recipe, but use the Bob’s Red Mill 1:1 GF replacement flour. No need to reinvent the wheel these days.

Yes but as a previous poster said, be mindful of the xantham gum guidelines on the flour package.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I would use your favourite recipe, but use the Bob’s Red Mill 1:1 GF replacement flour. No need to reinvent the wheel these days.

Yes but as a previous poster said, be mindful of the xantham gum guidelines on the flour package.

Nope that’s the beauty of the cup for cup flour, it already has the Xantham gum. You can use that flour in any recipe you have just as you would wheat flour.

[Anonymous]

This pound cake is delicious and it’s made with rice flour:

https://cooking.nytimes.com/recipes/1021001-rice-flour-poundcake?smid=ck-recipe-iOS-share

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would use your favourite recipe, but use the Bob’s Red Mill 1:1 GF replacement flour. No need to reinvent the wheel these days.

Yes but as a previous poster said, be mindful of the xantham gum guidelines on the flour package.

Nope that’s the beauty of the cup for cup flour, it already has the Xantham gum. You can use that flour in any recipe you have just as you would wheat flour.

Ahhh good to know. Thank you! Didn’t see the “replacement” part.

[Anonymous]

I make this one a lot with gluten free flour and it's delicious. One of the reasons it works is because of all the ricotta and eggs -- they provide structure and moistness. I do sub a little bit of cornstarch for some of the flour so it better approximates cake flour, but if you don't want to bother, just go a little scant on your measuring cups.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-with-strawberries-recipe-1950348