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Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. —Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Healthy
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 piece equals 287 calories, 9 g fat (4 g saturated fat), 52 mg cholesterol, 311 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Gluten-Free Carrot Cake in Healthy Cooking April/May 2008, p57
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Reviewed on Feb. 14, 2012 by dolphingirl2
good
Reviewed on Dec. 07, 2010 by bluebirdjohnson7
grammybear04, I would try it if I were you. Just check to see if your mix already has Xanthum gum in it first. If it does, just omit it in the recipe. Hope this helps.
Reviewed on Oct. 27, 2010 by grammybear04
Does any on know if you can use red mill all purpose gluten free flour instead of the white rice flour, soy flour and potato starch? Would used the same amount only using 2 1/2 cups of the gluten free all purpose. It is costly to have so many different kinds and some not always available in my rural area.
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