Barefeet in the Kitchen · by Mary Younkin★ 4.7 (110)
The Best Gluten Free White Cake
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 7%
CARBS 43G57% OF CAL
1G FIBER25G SUGAR18G OTHER
FAT 13G38% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist white cake formulated specifically for gluten-free flour blends, using brown rice flour, potato starch, and tapioca flour with xanthan gum for structure. Dense enough to slice cleanly without crumbling.
dessertbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1½ cups brown rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 2 cups white sugar
- 1 cup buttermilk
- 1 cup butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 7%
CARBS 43G57% OF CAL
1G FIBER25G SUGAR18G OTHER
FAT 13G38% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 181mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.