Gluten Free Angel Food Cake
I made a gluten free angel food cake for the first time last night and it came out quite good. Here is a link to the basic recipe:
I did not use their gluten free flour mixture. Generally I use flour I make at home using one of a few recipes. Last night I used some of the flour I made using this recipe:
I had a bunch of this flour already made up in advance. This is my second favorite recipe for gluten free “all purpose” flour. My favorite recipe is not vegan and I did not have any made up in advance. I will talk about gluten free flour in another article.
I will look for a different cake recipe in the future because I had some problems with it but in the end it came out good. I did not separate the egg whites myself and that could be part of the problem. I purchased whites in a carton at the grocery store.
When mixed and beaten, the egg mixture never got to more than a very soft peak even after 6 minutes in a high speed stand mixer.
Another issue was folding in the flour mixture as part of the last step. It is very easy to get lumps in the mixture. Next time I would put all of the flour mixture in my sifter and sift it in while gently folding the egg mixture.
The final issue is entirely my fault. I have only one angel food cake pan at the moment. It is one I bought at a garage sale for a dollar. It is large and square. Once I put the cake batter in it I realized it is made for a double batch. This meant that my cake slices were not very high but they were light and fluffy.