Gluten Free White Cake

2.5 cup Rice flour, white
1 tsp Salt
3 tsp Baking Powder
1 tsp Xantham Gum (by INSPIREDBYCHJ)
1 cup Organic Valley - Organic Whole Milk
1 cup Canola Oil
2 cup Granulated Sugar
4 large Egg, fresh, whole, raw
1 tbsp Vanilla Extract

I made these with lime zest and juice in batter as well as in the cream cheese/butter/Greek yogurt frosting. These areNOT low calorie low fat or low carb. This is a treat. You must use Glutanious Thai white rice flour to get these right and follow direction exactly.

Gluten Free Basic White Cake

2 1/2 c thai rice flour
1/2 t salt
1 T baking powder
1 t xanthan gum

Whisk all four above ingredients together in a small bowl. Set aside.

In a separate bowl whisk together:

1 c milk
1 t vanilla
1 c vegetable oil

Next, beat together in the bowl of your electric mixer for one minute:

2 c sugar
4 large eggs

Then add the flour mixture and milk mixture alternately, blending until thoroughly combined.

Pour batter into cupcake pans lined with cupcake papers. Fill to half way.

Bake for 20-22 minutes at 350 degrees. If using a coated pan lower your baking temp. to 325 degrees.
If using 2- 8" pans, bake for 40 minutes.

Any frosting will work but I used the easy combination of:

1/2 c butter
1 1/2 c powdered sugar
2 tsp vanilla
and blend with your mixer


Serving Size: 2 8" pans or 24 cupcakes1?

Number of Servings: 1

Recipe submitted by SparkPeople user MORGANCANDELA.