Angel Food Cake GF, Dairy Free, Fat Free

Small cartons of liquid egg whites are available in the dairy section. Note that angel food cake cannot rise if baked in a pan with a non-stick surface.


1 1/2 c egg whites, room temperature
1 1/2 tsp cream of tartar
1 c granulated sugar
1/2 tsp salt
1 tsp almond extract
1 tsp vanilla extract
3 tbsp tapioca starch mixed with 2 tbsp icing sugar
3/4 cup brown rice flour

1. Preheat oven to 375F. Place oven rack on bottom rung. Have an ungreased aluminum 10-inch tube pan ready (not non-stick).
2. Place egg whites in large bowl of stand mixer and beat until foamy. Add cream of tartar and beat until soft speaks form.
3. Increase speed to high. Slowly add sugar 2 tbsp at a time, beating until peaks are stiff and shiny, about 10 minutes. Add salt and extracts at the end.
4. Check to make sure the sugar granules have dissolved by rubbing a little of the meringue between thumb and index finger.
5. Reduce speed to low. Add the tapioca starch/icing sugar mixtures just to blend. Remove beaters.
6. Using a sieve, sprinkle one-third of the brown rice flour over the egg whites, folding it with a rolling motion of a large metal whisk.
7. Spoon batter into pan. With a knife cut through the batter in a circular motion to remove air bubbles.
8. Bake for 20 minutes then lower the temperature to 300F and bake a further 20 to 25 minutes. Invert to cool.

Yield: One 10-inch tube cake

Source: gems of gluten-free baking, p.125, by wendy turnbull

Sugar Cookies GF

This dough will keep in the fridge for up to two weeks.


1/2 c soft butter
2/3 c icing sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 c brown rice flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1/4 tsp guar gum
granulated sugar for sprinkling

1. In mixing bowl cream butter and icing sugar. Add egg and extracts and beat until thoroughly blended. 
2. Add brown rice flour, baking soda, cream of tartar and guar gum to butter mixture and stir to combine.
3. Chill dough until firm enough to roll. Place on waxed paper and roll. Press into squares, rectangular or round log. Chill until firm.
4. Preheat oven to 375F. Lightly grease two baking sheets.
5. Cut log into 1/8-inch slices and sprinkle each cookie with granulated sugar. Place 2 inches apart on baking sheet.
6. Bake 8 minutes. Let sit on pan for 2 to 3 minutes. Place on rack to cool.

Yield: 2 dozen

Source: gems of gluten-free baking, p.80, by wendy turnbull

Maple Pecan Shortbread GF

This is quickly made up in the food processor.


1 c pecans
1 c gluten-free quick oats
1 c GEM flour
1/4 c brown sugar
1/2 tsp baking powder
1/2 tsp guar gum
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 c soft butter
2 tsp vanilla extract
1/2 tsp almond extract
1/4 c maple syrup

1. Preheat oven to 300F. Lightly grease 9-x9-inch pan.
2. Place pecans in food processor and pulse to coarsely chop. Set aside 1/4 cup.
3. Add oats to food processor and process until finely ground. Add the GEMS flour, brown sugar, baking powder, guar gum, salt and cinnamon and pulse to mix.
4. Add butter, vanilla and almond extract and pulse to mix. Continuing to pulse slowly, add maple syrup to form a soft ball.
5. Add reserved nuts and work with fingers to combine.
6. Press mixture into prepared pan and bake for 30 minutes. Cover if necessary, as the fat content in the nuts may cause over-browning.
7. Cool completely before cutting.

Yield: 24 bars.

Source: gems of gluten-free baking, p.114, by wendy turnbull

Scottish Shortbread GF

This gluten-free version is as delicious as the real thing!


1 1/4 c finely ground brown rice flour
1/4 c corn flour (not cornstarch)
1/2 c butter
1/2 c brown sugar
1/4 tsp salt

1. Preheat oven to 300F. Have ungreased 8-x 8-inch pan ready.
2. In food processor combine brown rice flour, corn flour, butter, brown sugar, and salt. Pulse until mixture is crumbly.
3. Press firmly into ungreased pan.
4. There is less chance of breakage when you score the shortbread before it is baked. Score shortbread 1/8 inch deep, six rows across and three rows down.
5. Using the tip of fork tines poke three evenly spaced indentations in each rectangle. Bake 25 minutes.
6. Cool completely before cutting.

Yield: 18 bars

Source: Gems of Gluten-free baking, p.115, Wendy Turnbull

Picture source: Tumblr

Note: Easily swap this recipe to vegan by using a Vegan butter.