Low Iodine Gluten Free Angel Food Cake
Total time2 hr 5 min
Prep time25 min
Cook time40 min
4.6(20)
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Learn more →Ingredients
12 servings
For the flour mixture
- 1 cup superfine white rice flour
- ¼ cup tapioca starch
- ¼ tsp xanthan gum
- 1 ½ cups superfine sugar, divided
- ¼ tsp salt
For the meringue
- 12 large egg whites, at room temperature
- 1 ½ tsp cream of tartar
- 2 tsp vanilla extract
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 350°F (175°C). Do not grease the tube pan — the batter must cling to the sides to rise properly.
- 2
Sift the rice flour, tapioca starch, xanthan gum, 3/4 cup of the superfine sugar, and the salt together through a fine-mesh sieve into a medium bowl. Sift the mixture a second time to ensure it is completely lump-free and aerated, then set aside.
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