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