Gluten-Free Angel Food Cake Recipe
- 1-1/2 cups egg whites (about 10)
- 3/4 cup plus 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1-1/2 teaspoons cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- Assorted fresh fruit, optional
- 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
- 2. Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
- 3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- 4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.
1 slice: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
Reviews for Gluten-Free Angel Food Cake
"This is fabulous!!! I often make GF treats for a friend. Some of them have so many ingredients to contend with, or have a yucky aftertaste. This was a quick and easy recipe, and it tastes like my regular Angel Food.Also, some reviews said it was dense, but mine rose really high and had a light, fluffy texture. I wish I could post a photo!"
"This recipe is pretty good--it looks beautiful with good texture. Unfortunately after a few bites I really noticed the taste and texture of the cornstarch. Maybe next time I'll decrease to 1 T and increase the rice flour."
"Best angel food cake I have ever eatenhu?lllkkkk"
"I'm looking for gluten-free AND sugar-free. Can a sugar substitute like Splenda or Purevia or Swerve be used instead of sugar?"
"Can you freeze it?"
"I used this recipe to make gluten free angel food cupcakes! They were amazing! I topped them with strawberries and a whipped cream buttercream. I prefer to buy premixed gluten free flours and "Better Batter" worked amazing in this recipe because it had a good mix of tapioca flour, rice flour, and potato starch! So if you don't want to go out and find potato starch and all that, just get Better Batter at a health food store or online and sub it for each flour, a total of 3/4 Cup. :)"
"Wonderful! I had to go gluten free almost two years ago, and I have missed angel food cake so much! I made this yesterday and my husband, who does not eat gluten free, said that it tastes EXACTLY like regular angel food cake. He is a tough critic, and he had several slices. Very easy recipe to follow, and ingredients that most people that live GF lifestyle have in their kitchen."
"Fantastic!! I made one this morning and then another this afternoon!! Both were wonderful! My non gluten-free husband chowed down several pieces--had to hide the rest! Second cake will be used at work tomorrow--if of course I can keep hubby out of it!!!"
"My family liked it better than a regular angel food cake. Delicious!"
"I'm new to gluten free - what is potato starch, and where can I find it?"
"Amazing GF Angel Food cake! I just made it for the first time today, and it is as light as a regular angel food, and very tasty! You did it again, TOH!"
"My daughter recently made this for the 4-H fair and received champion. This cake is so good."
"Delicious--I made this for an office birthday--where we have a member that is on a gluten free diet. It was easy to prepare and it baked up out of the top of the angel food cake pan. However, when I turned it over to cool--it actually fell out of the pan (and no I did not grease the pan before baking!). So my beautiful tall cake was not so tall after it laid on the stove top cooling, but...it still tasted wonderful."
"GLUTEN FREE... YIPPEEEEE !!"
"Have you ever tried this in loaf pans? I have a wonderful recipe I make that takes the loaf-style angel food cakes and wondered if this would work?"
"This turned out PERFECTLY. Made it for my gluten-sensitive sister-in-law's 50th b'day. ALL the family absolutely raved about it & couldn't believe it was gluten free! YUMMERS!"
"I made this several times and referred people to this recipe. My husband loves it, I love it and I'm not even a big angel food cake girl. I can't imagine you'd be disappointed. Not at all dry like some cakes can be. I'll add this one to my recipe box!"
"This is diabetic friendly,amount of sugar versus servings number makes it fine actually. When working with diabetic diets need to monitor several things besides just the sugar part. Funnily enough most diabetics can eat pretty well anything if portion size is adhered to and everything adds up to a balanced meal plan.Granted everyone is different but great strides have been made in food knowledge. Serving high fibre fruits with this cake also changes how the sugar is treated by the body.Sorry about the "speech" but it bothers me that so many diabetics miss out on so much because of outdated info.Lots of medical professionals mean well but simply can't keep up with all the new info. This cake also travels well for potlucks and picnics."
"It's great for Gluten free bot not for a diabetic, look at the amount of sugar that is in the cant. Maybe if it was Splenda it might be ok"
"This is a great gluten free cake! I think it has become my new favourite. The first time I made it, the cake was great! The second time it ws fantastic... it just grew and grew! looked like it was going to over flow the flute pan. I do only put a little less then 1/2 tsp of salt. This is a keeper, no one could tell it was gluten free! which is a plus cause the is always a moan when i mention gluten free."
"The first time I ended up throwing it in the garbage. I was so hungry for a angle food cake so I was disappointed when it didn't raise."
"this was awesome. Made it for my Gluten-free daughters with a berry sauce for Easter. Couldn't even tell it was gluten free."
"Very good! I used a Bundt pan like some of the other reviewers and it was fine. I didn't grease it and it came out of the pan easily. It did turn out a bit flatter then if I had used a fluted pan I think. Anyway, it tasted amazing and was gone within a short period of time. We put strawberries and Red-Whip on it. Making this again for Easter dessert as my m-in-law has celiac. Looking forward to it!"
"This was my first attempt at GF angel food cake. I followed it and came out with a beautiful cake! When it was cooking, it didn't rise as much as the "normal" box cake mix, but it tasted great. Everyone raved over it and there were not even crumbs left!! The platter was licked clean. Everyone said it was better than regular angel food cake and it is definitely going in my recipe box. My husband was happy to have a yummy sweet treat that didn't have a gritty texture."
"Angel food is one of my fave cakes so I've tasted a lot of them. This one tastes great! I was surprised to find there is sugar in the recipe though since part of its purpose is eant to accomodate a diabetic diet. I used Splenda instead of sugar, and it didn't take away from the texture or taste at all. Will make it again."
"Perfect texture! I will cut out the salt next time, but otherwise perfect!"
"I forgot to rate the recipe."
"I have already made this cake twice and plan on making it again soon. I liked it better than Angel Food cakes with gluten. I servied at a 4th of July party to people who don't have to be gluten free and they all loved it."
"Perfect!!!!! Absolutely Delicious!"
"This recipe is great! I found it right after I got a bunch of strawberries and it was perfect with them. I served it to family who don't have to worry about gluten and they loved it as much as we did! This one is a keeper, I'll make this again."