Gluten Free Buttery Classic Pound Cake!
Somehow I went over a decade of recipe development without creating/posting a gluten free pound cake! Many years ago I came up with a coconut lime pound cake for my very first cookbook. But somehow..I managed to completely skip a traditional vanilla flavored one.
Pound cake is a classic. One of those recipes you NEED to have available to you! Pound cake with fresh berries & whipped cream is the perfect summer treat- so it felt like the time to FINALLY create a perfect pound cake recipe. I drizzled mine with a vanilla glaze- primarily because it makes it look prettier. But I find this cake fantastic with or without a glaze.
You see all those air bubbles? That happened because I completely forgot to tap the batter in the pan before baking. I did it with the first few trial runs and of course forgot to do it with this batch. SO- if you want a perfectly smooth pound cake be sure to give it a good hefty tap on the counter. But- don’t worry- if you forget as well it wont impact the texture. It’s really just a visual thing.
Using other gluten free all purpose flour blends
The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy fritters.. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.
So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.
Expandex
These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.
Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.
Gluten Free Classic Pound Cake
