The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss


The Food Philosopher: Our Gluten-Free Philosophy



The Pleasure of Angels

IF YOU KNOW AND MISS THE PLEASURES OF ANGEL–FOOD CAKE, then try our fabulous gluten–free version. It looks, tastes, and feels as good as most wheat–containing angel–food, especially those chemically–preserved ones you see in your grocery store. Lacking butter, oil, and egg yolks, all angel–food cakes rely on sugar to keep them moist. They are slightly less tender than their sponge counterparts because the egg whites give them so much structure. No matter. You will still need guar gum or xanthan gum to insure a successful gluten–free result. Guar gum yields a slightly more tender cake, but xanthan gum will still give you a good texture. So crack some eggs today and start baking!

Gluten–Free Archive





Food Philosopher’s® Gluten–Free


Yields one 10–inch cake

1¼ cups confectioners' sugar
1 cup brown rice flour mix sifted 3 times before measuring*
1½ cups egg whites, at room temperature (about 12 egg whites)
1½ teaspoons cream of tartar
½ teaspoon guar gum (or xanthan gum if guar gum unavailable)
¼ teaspoon salt
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
1 cup sugar

  1. Preheat oven to 400°F. Position rack on second shelf from bottom. Have ready a clean 10–inch tube pan with a removable bottom.
  2. Combine and then sift confectioners' sugar, flour, and guar gum into a small bowl and set aside.
  3. Combine egg whites, cream of tartar, salt, vanilla, and almond extract in large bowl of electric mixer. Start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high. Add sugar 2 tablespoons at a time, beating until sugar dissolves and whites form stiff peaks. Do not scrape bowl while beating.
  4. Fold in flour mixture in three additions using a rubber spatula. Pour into ungreased 10–inch tube pan. Use the spatula to break any air bubbles and smooth the batter.
  5. Place cake in oven and turn down oven temperature to 375°F. Bake about 35 minutes or until top of cake springs back when lightly touched with finger and any cracks on surface look dry.
  6. Invert cake in pan on funnel or narrow–necked bottle (an empty wine bottle is perfect for this); cool completely. Loosen cake with sharp knife and remove from pan onto a plate. Store covered in the refrigerator.

*See “Gluten–Free Flour Mixes” in our Recipe Archive


© 2005 by Claudia Pillow and Annalise Roberts