GLUTEN FREE POUND CAKE WHOLE FOODS RECIPES

Steps:

• Heat oven to 350 degrees F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
• Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
• Stir together 3 cups gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
• Pour batter into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Steps:

• Preheat oven to 325F. Grease a 9x5 loaf pan, then sprinkle the sides and bottom with flour. Tap out an excess flour. This will prevent sticking.
• In a medium sized bowl combine the flour, baking powder and salt; set aside.
• In a large mixing bowl, mix the butter until smooth and creamy.
• Add the sugar and beat for 1-2 minutes to whip it into the butter. This adds air.
• Add the eggs one at a time, beating in between each egg.
• Add in the vanilla and mix just until combined.
• Add half of the flour mixture and mix until combined. Add the second half and mix just until combined, no more.
• Add in the milk and mix just until combined. You don’t want to over-mix it. The batter will be thick.
• Spoon the batter into your prepared loaf pan and level the top. Bake for 60-65 minutes or until the center is set and the top is brown. You can check the center with a toothpick to see if it’s done.
• Remove from the oven and let cool completely before slicing. Serve with fresh berries and whipped cream.