Enjoy a delicious Gluten Free Pound Cake made with Bobs Red Mill Gluten Free Flour. Perfect for anyone with gluten sensitivities.
Delicious Gluten Free Pound Cake Recipe from Bob’s Red Mill
This Gluten Free Pound Cake recipe from Bobs Red Mill is simple and delicious, perfect for those with gluten sensitivities. Made with a combination of sorghum flour, tapioca flour, and brown rice flour, this pound cake has a minimal ingredient list and is easy to prepare. The end result is a moist and flavorful cake that is sure to be a hit with family and friends.
The initial crust of the pound cake may be a bit crisp, but wrapping it in aluminum foil and letting it sit at room temperature for a day or so will soften it up nicely. Whether you enjoy it for breakfast or as a dessert, this gluten free pound cake is a must-try recipe that showcases the versatility of gluten free baking.
Indulge in Gluten-Free Delight with this Bob’s Red Mill Pound Cake Recipe!
Welcome to the channel today let’s just take a recipe from Bob’s Redmill and make it easy on ourselves because we just need to flip it around to the back of this bag and we’re going to make a gluten-free pound cake one of the things about this gluten-free pound cake not a whole lot of ingredients and for you dairyfree people I think there’s an easy.
Swap out that’ll work for you guys as well I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your glutenfree lifestyle easier so please consider hitting subscribe and let’s get started sometimes I like to go over the recipe notes that I see before I even make something with you guys just to give you.
Some kind of heads up on what you’re getting into so let’s go over a few things first of all the recipe again is on the back of the bag of Bob’s Red Mill sorghum flow this is one of the flowers used and I also found the recipe online which I will link to but the only difference in the recipe online on their website for some reason is it’s not made.
With brown rice flour they actually use sweet rice flour so just be aware that I’m using brown rice flour per the back of the bag but the recipe online actually says sweet rice flour the recipe is a pretty standard pound cake recipe the only Dairy item in it is butter so if you use plant-base Butters or margarine and have success with those.
In recipes I would totally try that swap out to keep the product dairy free in regards to a baking pan I’m using the recipe calls for a 9×5 this is actually 8×5 I think so I went with my bigger pan I usually use 8X fours a lot of times for Breads and such but this is an 8×5 I have used vegetable shortening to grease it I think I get better coverage this.
Way so leave me comments Below on what you use to grease your baking pans because lots of videos I see people just use the spray stuff and I don’t find that that gets good coverage I would rather have something coating it all over so leave me Below in the comments what you guys use so you are going to need a grease pan and I will say the.
Recipe notes online said if you were using a glass baking dish that you would need to adjust the temperature some as well as the cooking time or baking time rather so again if you’re curious about doing that definitely check out the recipe at the Bob’s Redmill site okay so before we mix our flowers let’s go ahead and get our oven preheating you.
Want to preheat it to 350° the recipe does not tell us we need to let the batter rest sometimes I like to do that with gluten-free batters I’m going to take it per the instructions that I don’t need to do that so let’s see where we get with that so for our gluten-free flowers you’re going to want one cup of brown rice flour I’m assuming.
If you like sweet rice flour you could use that because that’s what’s on the website we’re also going to use 3/4 cups of sorghum flour and we’re going to use four of a cup of tapioca starch I’m assuming you could swap that out for potato starch if you like that better I don’t know why that wouldn’t work a lot of times they’ll swap those out in.
Recipes the other dry ingredients we’re going to add a teaspoon of zanon gum half a teaspoon of salt finally we’re going to add 2 tpoon of baking powder and as you can see my baking powder has gotten a little clumpy if that happens take a minute and put it through a sifter or fine.
Strainer you don’t want those lumps to end up in your baking you want that baking powder to evenly distribute so take a minute and just put it through a SI it just takes a second and then you’ll get this really fine powder which is what you want that’s going to give you better distribution I know it’s an extra step but you don’t want those.
Chunks in there because it’s not going to make it bake properly so two teaspoons of that give everything a good whisk sorum flour I’ve noticed does want to lump up a little bit in the bag so just whisk everything really well all right I think we’re good with that I’ve got two sticks of unsalted.
Butter in a large bowl and I just cut up with a butter knife just to make it soften up faster and come to room temperature as well as help the mixer out a little bit I’m going to use a hand mixer today not using the stand mixer today you totally could but I don’t want to wash it today so I’m just going to use this I’ve got one cup of sugar.
Another note that the recipe said is that some people were saying you could probably use less sugar and get away with it I’m going to do the full cup but a couple of the notes I saw said you could probably use about 3/4 of a cup do what you want what you want to test on that now I want to cream the two of these.
Together and it’s going to take about 5 minutes you want it to be nice and fluffy and everything should be a light lemony color so let’s start this up and jump you ahead all right so I’ve mixed this for about 5 minutes and I did stop every minute and a half or so and scrape the bowl down so make sure you do that cuz.
We want all the butter and the sugar to kind bin into one ingredient now that all the butter and sugar is back in the bottom of the bowl we’re going to add four eggs and you want to add them one at a time and you just want to blend each one until it’s well Incorporated so I’m going to go blend each time I see the streaks of yolker gone then I’m.
Going to add my next egg and keep going because I don’t want to put so much air in this that it causes any issues cuz one of the comments actually said that their cake fell after after it started Cooling and caused a crater and that can be caused when there’s too much air in your batter so you want it mixed well but not too much air evidently so let’s.
Start by adding an egg beating it in and we’ll do it three times after that all right that didn’t take long at all I am going to scrape the bowl and make sure it looks good but if your eggs are at room temperature then your eggs are going to mix in a lot quicker and you’re going to get a better.
Mix so think about your ingredients and if they need to be out on the counter for a few minutes before you start baking I think I took my eggs out about 20 minutes before I started filming for you guys all right I’m going to give it one more quick mix just to get all that stuff that was on the side of the bowls blend it in and you want to go fairly.
Low I’m not finding any issues with the hand mixer and mixing it so go fairly low so you don’t sling egg and sugar everywhere all right 5 to 10 seconds I’m good with that the last liquid ingredient we’re going to add 2 tpoon of vanilla extract all right again 5 10 second mix just to get it Incorporated now we’re.
Going to add all our drying ingredients to the wet and we’re going to mix until well Blended and I actually am going to start off on this side of the bowl where my wet ingredients are and hopefully I won’t end up with 50% of that all over me let’s see start off slow until it gets.
Blending all right it’s not quite Blended I still have a little bit of dryer on the edges and probably underneath some of that wet mixture but I’m going to try try to do it by hand I think most everything is Blended well and if I do it by hand it’s going to mean that I’m not going to over mix it because that’s a lot stronger than me.
Doing it my hand and there’s not really anything on the bottom of the bowl by the looks of it there just three or four times around the bowl folding everything together I think we’re good so we’re going to take our batter and into the prepared pan let’s spread everything into the pan evenly all right everything’s in the pan.
As even as I can get it to the corners now we need to bake this and if you’ve ever done a pound cake you know they are long bake times we are going to bake this for about an hour or 60 minutes until a toothpick comes out clean and I will say this is gluten-free so things don’t always like to bake like normal things so definitely make sure you put.
That toothpick down to the bottom and you’re not pulling up a bunch of batter that is not cooked yet at the bottom after it comes out of the oven you want to cool it for 10 minutes and then remove it from the pan and cool completely on a wire rack before you slice into it so I’ve got some waiting to do so it’s time for me to do cleanup.
And maybe get another video ready for y’all so I’m going to do that and we’ll be back when this is ready it’s a little dark on the top I don’t think it’s too bad overall though and the toothpick came out clean so I think.
We’re good I’m going to let it cool for 10 minutes and then remove it from the pan to cool completely so our gluten-free pound cake by Bob’s Redmill has cooled this is what it looks like it’s nice and golden I actually personally think it is a little too dark around the edges.
It’s got a good dome to it so it row pretty well and it is a pound cake so I expected it to be dense if you guys have watched any of my videos before this is one of my complaints on gluten-free breads and quick Breads and all of that type thing cakes is I don’t like that dark spot because it usually means it’s not cooked.
All the way through I did cook it for the full hour and the toothpick came out dry as you guys saw so let’s give it a taste I’m going to taste the end piece I may have to try one of the other pieces too to get a fair taste on it because this piece doesn’t have that backs side of this which is probably.
Going to be too dry so let’s try so I cut it with a serrated knife it sliced really well I kind of like that back side of the crust okay so I did eat that whole half a piece it is definitely crisper than a traditional poundcake it’s not that soft.
Exterior that they normally have let’s try a piece of this because I really do want to make sure that that is cooked through all right let’s see what this tastes like that’s a better flavor and a better texture so now between the two pieces I’ve had a full piece of Pound Cake let’s go over my.
Thoughts I do kind of like this end piece because it has a different texture to it than this piece I will say the texture on the outside doesn’t remind me of pound cake it is too crisp and I would prefer a tender exterior something like the if you want to go store bought something like a Cy.
So I’m not totally sold on that it does appear taste-wise to me that it is cooked all the way through I’m not sure about that darker part of the of the pound cake I’m not sure what that’s going to do the next day or so it’s not a huge pound cake we should be able to get through it I don’t know if it’ll freeze any or not.
But taste-wise this piece is actually not too bad sweetness wise some of the comments in the recipe said that a cup of sugar was too much I disagree I think that the sweetness is good and I actually think I would maybe put a little powdered sugar on top of it to sweeten it just a little bit more cuz I don’t think it’s overly.
Sweet texture-wise I think it’s good I think it’s dense like a pound cake the vanilla flavor comes out some as well as the the butteriness of it I think which is probably some of that dark on the bottom it’s probably some of the oils that did not absorb into the gluten-free flowers overall I will say this is an.
Okay recipe for me as I’ve said on this channel before I am always on the search for the best gluten-free recipe so I can make it again and again so it’s been a long time since I did a gluten-free pound cake I think the last one I did was a King Arthur measure for measure one and I honestly it’s been so long I can’t remember what it tasted like as a.
Compared to this one so this is an okay recipe if you want to see that other King Arthur gluten-free pound cake check out that video I will link down below to the ingredients that you may need as well as a full recipe so if you do want to try this for yourself I don’t think this is a bad recipe but it’s not my favorite guys what do you think have you.
Made this recipe would you make this recipe I always like to hear your comments thank you so much for watching and I hope to see you in the next video
