FOOD PHILOSOPHER® GOES WHEATLESS
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!
Food Philosopher’s® Gluten–Free
Yields one 10–inch cake
1¼ cups confectioners' sugar
*See “Gluten–Free Flour Mixes” in our Recipe Archive
© 2005 by Claudia Pillow and Annalise Roberts