Organic and Gluten Free Pound Cake

Photograph by Tim Melideo

Since this is our first Sweet Sundae Sunday let’s kick it off with some pound cake in honor of yours truly.

This recipe is from Gluten Free Easily. Below you’ll find the recipe done Miss Poundcake style.

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Organic and Gluten Free Pound Cake

Preparation Time: 10 minutes

Total: 65 minutes

Makes 2 loafs

Ingredients

2 1/4 cups of organic, gluten free, pure white rice flour

1 1/2 teaspoons of Xanthan Gum (I prefer Bob’s Red Mill)

1 1/4 teaspoons of Kosher salt

1 teaspoon of baking powder (I prefer Hain Pure Foods Baking Powder, Sodium Free and Gluten Free)

3/4 cup of organic extra virgin olive oil (plus a little extra to grease the bread pans)

1 1/2 cups of organic sugar cane

1/2 of an organic orange

2 teaspoons of organic vanilla extract

3 organic, free-range eggs

2/3 cup of vanilla hemp milk

Directions

Preheat oven to 350 degrees

1. Drizzle a bit of olive oil onto a piece of paper towel and rub it into both bread loaf pans. Set aside.
2. Using a citrus juicer, juice the 1/2 orange. Set aside.
3. In a medium size bowl, mix together 2 1/4 cups of pure white rice flour, 1 1/2 teaspoons of Xanthan Gum, 1 1/4 teaspoons of salt and 1 teaspoon of baking powder. Set aside.
4. In a large bowl mix together 3/4 cup of olive oil, 1 1/2 cups of sugar, 2 teaspoons of vanilla extract, and the fresh squeezed orange juice (which is about 2 tablespoons).
5. In a separate bowl beat the three eggs.
6. Add the eggs to the large bowl and mix until blended.
7. Slowly add the dry ingredients (about 1 cup at a time) to the large bowl and mix completely.
8. Split the batter between the two greased bread loaf pans.
9. Bake for 55 minutes.
10. Let the bread loafs cool for at least 5 minutes on top of a cooking rack.

Tip

Make sure to use the toothpick test on the loafs before placing them onto the cooling rack.

Sprinkles and kisses,